A critical element of food safety is maintaining proper temperatures from the field to the fork. In practical terms, this means keeping produce cold enough to inhibit pathogen growth or spoilage from the time it leaves the farm or orchard until it’s in the customer’s possession. http://www.dreamstime.com/stock-image-saleswoman-counter-offering-cheese-organic-supermarket-customer-image46778591It also means cooking certain foods at high enough…

The U.S. Food and Drug Administration (FDA) has posted some FAQs about the Food Safety Modernization Act (FSMA), and under the question, “How does this Act change the way FDA regulates foods?” is this statement: “This new law puts prevention up front for FDA. For the first time, FDA will have a legislative mandate to…

After a 40-year absence, enemies lists are making a comeback in Washington D.C. The ordinarily mild-mannered Center for Food Safety (CFS) Tuesday put out a list of what it called “food industry front groups” that it charged with being guilty of deceptive practices. “Front groups like these have long served as an industry tool to…