Reactions have been varied to the news that Dole Food Co. knowingly produced and shipped salads from a contaminated facility, ranging from criticism of the FDA to an admission by
“The answer, my friend, is blowin’ in the wind.” — Bob Dylan
The question in the case of food safety is: “What’s blowing in the wind?”
Turns out it can
The movement of U.S. food safety efforts away from a reactive, punitive measures to a preventive system of safeguards has many food company owners fizzing. The Food Safety Modernization
With industry reporting that sales of “local foods” more than doubled from 2008 to 2014, concerns about public safety also increased, spurring the U.S. Department of Agriculture to offer
Food company employees — from field workers to grocery store clerks — are on the front lines of food safety efforts but are sometimes reluctant to speak up about problems because they
What they called the “ice box on wheels” dates back to America’s railroads as early as 1851 and the huge fleets of today’s “reefer” trailers are examples of
As was made all too clear once again with the terrorist attacks in Belgium last week, information sharing across agencies is crucial during investigations. Foodborne illness outbreak investigations are no
“Food safety is a continuous improvement activity,” says Mike Taylor, the outgoing deputy commissioner for foods and veterinary medicine at the U.S. Food and Drug Administration (FDA). Taylor was
A majority of the food facilities required to register with the U.S. Food and Drug Administration are now located outside of the United States. Registrar Corp., based in Hampton,
Water is an essential component of many types of food products. Processors, manufacturers, and packers use water to clean, cool and even transport foods during production (in flumes for example)
Federal officials want input on one of the loose ends they left dangling when they published the new produce safety rule this past fall — the use of raw manure in