Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?

The Federal Food, Drug, and Cosmetic Act of 1938 defines both food additives and food contact substances.

While clean labels may be associated with natural, organic and nongenetically modified organism claims, the term does not necessarily equate to natural or organic.

There are many benefits for both the equipment fabricator and processor when they participate in the development and use of standards of hygienic design principles.

Campylobacter are the most common bacteria associated with food poisoning and contamination in Europe, the U.S. and in the developing world.

Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.

There are several means by which food manufacturers can prevent mislabeling or cross-contamination of their products.  

Pest management is a critical component of food safety programs worldwide.

There are many misperceptions about the safety and recycling of foodservice industry items made of expanded polystyrene foam.

N-halamine sanitizers have superior efficacy against a broad spectrum of microorganisms, a lack of toxicity to humans, stability and low cost.