The seafood processing facility at 435 4th St. in Oakland, CA, was inspected Nov. 27 through Dec. 2, 2015 by the San Francisco District of the U.S. Food and
The most recent batch of warning letters from the U.S. Food and Drug Administration (FDA) were sent to a dairy in Ohio, a juice manufacturer, an acidified foods facility
Foreign seafood processors in Ecuador, Portugal, Malaysia, Spain and Vietnam have, in the past month or so, have received warning letters from the U.S. Food and Drug Administration (FDA)
Illegal levels of drug residues in food animals topped the list of problems with food producers in the latest round of warning letters from the U.S. Food and Drug
The latest round of warning letters from the U.S. Food and Drug Administration (FDA) include a dairy company cited for inaccurate nutritional claims, two seafood processors for inadequate HACCP
The U.S. Food and Drug Administration (FDA) issued warnings to two dairies, a cattle operation and a seafood processor in its latest round of posted warning letters. Glenville Farms,
The U.S. Food and Drug Administration’s latest batch of warning letters for food manufacturers were sent to an egg producer, dairy operations, a foreign canned food producer and
The concept of “preventive controls” is an anxiety-producing one for many FDA-regulated food companies right now as the agency prepares to issue a final rule that will make hazard-prevention measures
U.S. Marshals on Wednesday, acting at the request of the U.S. Food and Drug Administration and under the authority of the U.S. District Court for the Central
Four seafood processing facilities — making everything from herring and mackerel to raw trout, whitefish and walleye to seafood stuffings and salads — received warnings letters from the U.S. Food and
California’s Yamaya USA Inc., a seafood processor and importer based in Torrance, responded quickly in April to inspection findings from the U.S. Food and Drug Administration (FDA).
Yamaya
Seafood companies operating without an adequate Hazard Analysis and Critical Control Point (HACCP) plan often produce only a product or two.
That’s not the case at Capt’n Chucky’