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Foreign material is introduced in two ways: via raw materials and internally by the production process. They offer different challenges and require specific strategies to address them.

As hygiene interventions have evolved, some have been found to be too risky for continuation.

Industry must take it upon ourselves to ensure that our supply chain is sound. It’s the best defense against food fraud we could have.

Inaccuracies in labeling and inconsistencies in formulation abound in marijuana-infused edibles. Is federal regulatory oversight needed?

Manipulating food additives at the nanometer level can affect the bioavailability and nutritional value of food.  

As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.

Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.

The intent of adulteration is rarely to cause harm to health, since this would defeat the purpose of slipping a cheaper ingredient under the radar.

Coffee producers were alarmed by a court decision requiring a cancer warning in California; will your product be next?

The Center for Produce Safety answers crucial produce-specific food safety questions, providing science-proven results that are ready to use in the real world. It has successfully fostered a truly unique partnership, bringing together leaders from industry, government, and academia.