Federal court records show that the Oct. 8 bankruptcy filing by the nation’s largest organic peanut butter processor was sparked by Issaquah, WA-based Costco, a membership-based warehouse
Lee Bros. Foodservice of San Jose, CA, is recalling 740 pounds of dried sausage that may be contaminated with Staphylococcus aureus enterotoxin, according to the U.S. Department of Agriculture.
When QTrade Teas & Herbs’ Level 2 SQF Institute food safety and quality system review is complete this month, a well-deserved holiday rest awaits. For now, QTrade is fully
The U.S. Food and Drug Administration has announced that it will propose revised rule language and open another comment period on two of the proposed rules affecting farmers under
Food Safety News has learned that Brian Ronholm has been named acting under secretary for food safety at the U.S. Department of Agriculture. Brian Ronholm joined USDA in April
As the safe food project of The Pew Charitable Trusts released its report on weaknesses in Salmonella regulation on Thursday, the U.S. Centers for Disease Control and Prevention offered
Since 2012, there have been two multi-state outbreaks of Salmonella tied to Foster Farms chicken – the second of which is still ongoing. According to the U.S. Centers for
It won’t all harm you, but some of it might. That’s the caveat in the latest Consumer Reports analysis of tests on raw chicken breasts purchased at retailers
Whole Foods Market, Inc., announced on Wednesday that it plans to phase out Chobani Greek Yogurt from its stores early next year to focus on organic and non-GMO products.
On Wednesday, Dec. 18, the Centers for Disease Control and Prevention, the U.S. Department of Agriculture, the U.S. Food and Drug Administration, the International Food Information Council Foundation
Since an animal activist arrested last spring under Utah’s new “agricultural operation interference” statute had the charges quickly dismissed because she was on public property at the time of
A recent study on food worker habits found that 60 percent of restaurant employees said they had worked a shift while ill, with 20 percent saying that, in the past