The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.  

The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.

The Food Safety Modernization Act (FSMA) rules extend beyond the borders of the United States. How does the Foreign Supplier Verification Program impact your company?

It’s time to focus on reducing food waste and increasing food security. Learn how to help the U.S. Environmental Protection Agency (EPA)’s reach its shared goal with the U.S. Department of Agriculture.

 HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.

Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.

Do you know how to safeguard your company from being blindsided by public warnings issued by the U.S. Food and Drug Administration (FDA) about your product? Preparation is the key.

Inconsistent government regulations confound food safety issues surrounding sushi. Fish quality and rice acidification affect the safety of the popular Japanese cuisine.  

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.