Although consumer spending in food courts declined by three percent last year, hot dog sales in those locales increased by nearly eight percent for the same period.

Data for young chickens indicate that a revised design of the Food Safety and Inspection Service's (FSIS) HACCP-based Inspection Models Project is showing improvements in food safety and non-food safety defects (also known as "other consumer protections. OCPs")

The International Association of Food Industry Suppliers has released its 2000 edition of the Capital Equipment & Supplies Study, an annual research study intended to provide insights into processor IAFIS releases 2000 Capital Equipment & Supplies Study

Processor Seaboard Farms says it will share with the pork industry its rights to a cold brine pasteurization system that reduces bacteria counts and improves the food safety attributes for moisture-enhanced pork.

Greif Bros. Corporation, the world leader in industrial packaging products and services, announces that its multiwall bag manufacturing plant in Rosemount, Minn., has received The American Institute of Baking's (AIB) Certificate of Achievement for its food safety and hygiene practices.AIB awards a Certificate of Achievement after companies pass a stringent management and GMP audit.

Both the U.S. House and Senate HAVE approved a measure that would raise the budgeted amount for humane slaughter enforcement by $3 million.

The U.S. Food and Drug Administration has yet to act on its review of the 60-day aging process for raw milk cheese, but continues to solicit opinions about the safety of that process.

The National Food Processors Association (NFPA) and other industry groups are urging the U.S. Food and Drug Administration (FDA) to deny a consumer group's petition for additional food ingredient labeling requirements.

Maple Leaf Bakery has broken ground on an $11 million expansion to its 80,000-sq.-ft. bakery in Roanoke, Va.

Can viruses that infect and kill bacteria naturally be used to rid fresh-cut produce of Salmonella and other food-borne pathogens?