N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.

Management, especially senior management, has a responsibility to identify and mitigate risks within the organization.

The food industry must continue to take responsibility for what it can control and not rely on, or expect, regulators to find the gaps in the process.

The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.

As government agencies and the food industry adopt risk management approaches, the increased transparency of the process produces a number of communication challenges.  

Amid consumer, regulatory and food processor urgency to address and resolve food safety issues increases in value-added foodborne pathogen detection options is also evident.  

Cleaning and sanitation programs for the facility’s equipment, building and grounds are critical to the success of integrated pest management.

A key discipline for further reducing foodborne illness and strengthening food safety systems is risk analysis.

When the dust settles after a pandemic hits, the food industry and individual businesses will be judged on how they conducted operations during the pandemic.

Emerging chemical contaminants are associated with numerous wide-ranging and overlapping environmental issues.