— OPINION —
By Sarah Gallo
When baby formula disappeared from shelves following a recall earlier this year, it raised the question of how something this big, affecting millions across the U.S., occurred under the
Continue Reading The FDA should not wait to initiate significant and lasting change
By Jeff Havens
Editor’s note: The Lewis and Clark Expedition, commissioned by President Thomas Jefferson, mapped and explored the Louisiana Purchase and areas West from 1804 to 1806, including the area from the Missouri River
Continue Reading Loco ‘local’ food law and Lewis and Clark
Editor’s note: This is part four of a four-part series.
In the previous three articles, I described what I consider the underlying causes of the devolution of FSIS as an organization. Any fool can criticize.
Continue Reading FSIS and fixing the problem
— OPINION —
I have been thinking it has been some time since I dug into a Naughty or Nice list. Here is one we at Food Safety News put together (with input from readers)
Continue Reading Publisher’s Platform: Memories of a Naughty and Nice List
Sometime during the pandemic, I found myself at the Apple store in Austin. I needed a replacement for my MacBook Air and a nice lady helping me suggested I add a $400 Apple watch to
Continue Reading Letter From The Editor: New Products
— OPINION —
The U.S. Food and Drug Administration has taken a landmark action that I believe will change the way government and industry work together to keep food safe and, in so doing, will
Continue Reading FDA’s traceability rule is a game changer for food safety
— OPINION —
Editor’s note: This is Part 2 of a 4-part series.
Between 1906 and 1992, FSIS and its predecessors attracted minimal public attention as they quietly pursued their assigned mission: assure that adulterated
Continue Reading FSIS and a fundmental truth
Editor’s note: This is the first of a four-part series.
I had two simultaneous careers: the U.S. Army Reserve and the USDA’s Food Safety and Inspection Service (FSIS). I graduated from the U.S. Army War
Continue Reading Federal meat inspection has failed to adapt to operational environment
Sanitizing as part of preventive controls is a requirement of food processing facilities. But, when microorganisms like E. coli, Listeria, Salmonella, Staphylococcus Aureus and others persist, chlorine dioxide gas may be the best kill step
Continue Reading Chlorine dioxide: The last line of defense in sanitizing food processing facilities
— OPINION —
By Joe Reardon, Senior Director of Food Safety Programs, National Association of State Departments of Agriculture
The American Frozen Food Institute (AFFI) and the International Fresh Produce Association (IFPA), along with FMI
Continue Reading Risk-based science should drive food safety policy