“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
Are you in or are you out? That was one of the first questions Don Stoeckel, a food-safety scientist with Cornell University, posed to the farmers and processors attending his
The processed food industry has evolved over the past several decades to keep pace with food safety advances, including the development of HACCP and, more recently, the implementation of GFSI-benchmarked
In front of hundreds of food industry and trade association representatives in Washington, D.C., on Thursday, the U.S. Food and Drug Administration (FDA) presented its unified plan to