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The 2005 FDA Food Code was known to be a model of food safety for retail operations.

There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.

This guide to online resources highlights some of the recent and promising research and scientific advances in microbial prevention, detection and process control technologies

For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.

FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.

Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.

This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.

Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.