Food Safety

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It’s 3:00 a.m. Do you know where your trailer of strawberries is?

All manufacturers of raw ground beef products must now keep adequate records of the source material.

By now, say the name Blue Bell, and the first thought in most people’s minds isn’t ice cream. The company just went through one of the biggest recalls in recent times due to potential contamination from Listeria monocytogenes.

Processors tend to think much more about traffic patterns than airflow patterns, but they should never underestimate the importance of air management when it comes to producing safe, wholesome foods.

Researchers theorize a small amount of moisture left under the layer of caramel creates a breeding ground for bacteria.

Originally launched in 2009, the updated tool includes national data from all outbreaks reported to CDC from 1998 through 2014.

Approximately 5,000 cases of ready-to-eat frozen crab products produced by Massachusetts-based Rome Packing Company Inc. were seized by U.S. Marshals at the request of FDA and the state attorney.

No one ever said 3-A Sanitary Standards Inc. (3-A SSI) and the European Hygienic Engineering and Design Group (EHEDG) guidelines were supposed to be compatible or directly interchangeable in an “apples to apples” sense. In fact, they were conceived at different times, in different parts of the world and with different needs in mind.