The Certified in Comprehensive Food Safety credential is for those who oversee the global human food supply chain and provides a pathway for training resources focused on preventing food safety breaches at production and manufacturing facilities in the U.S. and abroad.

The most critical Good Manufacturing Practice requirement for packaging materials is that they be suitably pure for their intended use.

The Foreign Supplier Verification Program makes importers responsible for ensuring the safety of food products they bring into the U.S. for distribution and sale for consumption by the public.

What are the practical effects of the Sanitary Transportation of Human and Animal Food rule on the shippers, loaders, carriers, and receivers involved in the transportation of human or animal food?  

It is useful to understand the background of the incorporation of risk analysis into food safety systems.

The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.

Understanding how Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC) fit together is the first step toward implementing both as preventive food safety plans.

 Many companies struggle with the transformation from food safety compliance to food safety culture. One great strategic tool is the food safety committee.

Increased consumer interest in food safety and quality issues, combined with expanding regulatory initiatives, are increasing the importance of testing.

Processors throughout the U.S. voice concerns about their sanitation programs under the Food Safety Modernization Act.