Opinion
This is a followup on my response to Brianna Leach’s opinion essay published by Food Safety News on May 26. My initial response focused on HACCP. In order
Opinion
At the time FSIS required all federal plants to implement HACCP, our family-owned slaughter/processing plant had been in existence for 49 years, 24 years of which I had
I am writing this in response to the article appearing in Food Safety News on Dec. 27 regarding Elsa Murano’s being considered for Secretary of Agriculture. The article refers
It was not so long ago that USDA meat inspectors and their supervisors didn’t even want to hear it. Ground beef from a small Miles City, MT, processor was
Troy and Sterling Heights are a pair of hardscrabble Michigan towns both about 20 miles north of Detroit now dealing with a Salmonella Typhimurium outbreak. Each has a retail meat
If you follow food safety policy, there’s a good chance that when you think of traceback, you think of John Munsell. Once dubbed the “meatpacking maverick,” Munsell has been
Editor’s note: Last week we concluded a series by John Munsell that explained how his small meat plant in Miles City, MT, ran afoul of USDA’s meat inspection
Editor’s Note: This is the ninth and final installment in a series written by John Munsell of Miles City, MT, who explains how the small meat plant his family
Editor’s Note: This is the eighth installment in a series written by John Munsell of Miles City, MT, who explains how the small meat plant his family owned for
Editor’s Note: This is the seventh installment in a series written by John Munsell of Miles City, MT, who explains how the small meat plant his family owned for
Editor’s Note: This is the sixth installment in a series written by John Munsell of Miles City, MT, who explains how the small meat plant his family owned for
