“It’s a lot to take in — like drinking from a fire hose.” That’s how Donna Garren, regulatory affairs and technical specialist with the American Frozen Food Institute, describes
You might not normally consider a training course in food safety to be an innovation. However, when you consider the impact a course can have on the actual prevention of
With the U.S. Food and Drug Administration expected to issue proposed rules for food facilities in early 2012, the agency is working with the Illinois Institute of Technology’s