Photo of Chuck Jolley

Chuck Jolley is president of Jolley & Associates, a marketing and public relations firm that concentrates on the food industry. He's also president of the Meat Industry Hall of Fame, honoring the legendary figures of the business. He graduated from Michigan State University with a degree in broadcast journalism and was publisher of the leading business-to-business magazine serving the meat and poultry industry. He's a frequent contributor of articles about agriculture and the meat and poultry industry to business-to-business magazines and web-based publications.

The alarm certainly sounded long and loud in 2022 when Abbott recalled Similac, Alimentum, and EleCare powdered infant formulas after an FDA investigation found Cronobacter sakazakii in the powdered infant formulas. 

Do not use recalled product produced at Abbott Nutrition’s Sturgis, MI, facility the FDA urged.

The largest supplier of

Continue Reading Hot Topic: Is toxic baby food poisoning our children?

From milk to meat to vegetables, food recalls surged in 2024.

Food safety experts suggest consumer demand for convenience could be part of the problem. Convenience brings risk. The additional handling steps required to bring those further prepared foods to the dinner table create more opportunities for pathogenic contamination. Increased

Continue Reading Were recalls really up in 2024?
Q&A Analysis

The Hill, a Washington-based news publication, recently published a story about the New Swine Slaughter Inspection System (NSIS), an outgrowth of the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS) HACCP-Based Inspection Model Project (HIMP) with these warnings: “A new rule . . . would reduce
Continue Reading What’s behind the New Swine Slaughter Inspection System?

The newly opened International School for Food Protection (ISFP) was developed to provide an environment different from traditional professional adult learning experiences.

A spokesman said, “The School management team recognizes that experienced food professionals are generally well-versed in their core scientific knowledge, academic education and work experiences. We want to
Continue Reading International School for Food Protection: 21st Century’s Food Industry Classroom?

ABC’s Jim Avila, the man who so adroitly ended the expected shelf life of lean, finely textured beef when failed TV chef Jamie Oliver and an award-winning but factually flawed ‘expose’ by the New York Times didn’t make much of a dent, took a swing at the USDA’s proposal to

Continue Reading Why USDA is Extending Public Comment on Its Proposal to Modernize Poultry Slaughter