The food supply in the United States is one of the most diverse and safe in the world. A stroll through a grocery store almost anywhere in the country reveals a variety of choices unknown anywhere else around the globe. So, one wonders, how can an industry that can produce such bounty have a problem when it comes to communicating safety and efficiency?

Noah may have been among the first to plan for impending natural disaster. Don't let him be the last.

By turning to basic principles, plants can avoid the most common design flaws.

Understanding your equipment's capabilities up front keeps food safe and makes manufacturing easier.

Designing the right type of test for your plant makes all the difference in food safety.

Are allergens an issue for fried foods? Experts discussed these and other topics at the 5th International Symposium on Deep-Fat Frying.

Our focus should be on process control, not adding more food safety tests.

Developing, implementing and maintaining a food safety program are essential elements to good business.

Your maintenance area may be more of a food safety hazard than you think.

Processors can sink or swim with the advantages and disadvantages of third-party audits.