Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?

The greatest scientists, including those in food safety, are able to understand when new information comes in, assimilate it, contemplate it and change their minds.

Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.

A food safety program cannot be implemented without solid levels of management commitment that cross all departments.

Food allergies are a public health concern that must be addressed from the farm to table.

A partnership of industry, government and consumer groups is working together to ensure that consumers have free access to evidence-based, actionable educational messages and resources.

Food allergy and gluten-free training is an important component of any foodservice operation.

To solve a problem in the food plant—whether it is complex or routine—you must first select the right tool for the job. Learn how to find the right approach for your company.  

Applied ethnography, when properly employed, gives us an unbiased and comprehensive understanding of current food safety practices.

Natural disasters are known to impact our food supply, and responders should implement plans before a disaster strike to help mitigate issues that arise.