Featured on Home Page

RSS

Contamination is a major challenge for composters. California AB 1201 expanded requirements for compostable products, but a recent study by CalRecycle found it unfeasible to separate suitable products for organic agricultural use from non-suitable ones. This decision affects compostable product requirements in other legislation.

Parasites are reported in all manner of foodstuffs across the entire food supply, and they are challenging to detect and control. For risk assessment purposes, food safety personnel must be cognizant of the occurrence and significance of these foodborne organisms.
 

This article explores the transformative strategies, methods, and approaches of AI technologies in the realm of USDA-FSIS operations, with an introduction of ten major AI systems for different applications and purposes.

Controlled environment agriculture can help meet food requirements of the future, but this objective must be achieved by specific processes that minimize negative impacts on the environment and place food safety front and center.

Artificial Intelligence (AI), while offering remarkable advancements in various fields, also presents a paradoxical threat, especially when misused. 

This article discusses how Maple Leaf Foods' redesign of its wet food sanitation processes led to reduced recurring equipment damage that caused startup downtime. It also improved sustainability, saved costs, and ensured food safety through better management of resources.
 

Ignoring psychosocial risks in a food business—including control and support—gives a false sense of security for leaders, who may believe that high external inspection and audit scores mean that the company has a strong food safety system and culture.
 

Reliable test results for fresh poultry are a prerequisite for targeting interventions and improving processes. This article discusses the ongoing needs of the poultry industry regarding testing, methods, serotyping, and other concerns, including changes to the regulatory landscape.
 

Delivering safe and high-quality food must be a top priority for everyone involved in the food industry, from food manufacturers and suppliers to grocery stores and restaurants, and from CEOs and CFOs to manufacturing plant workers. Food manufacturers can eliminate the risk of food contamination anywhere along the supply chain by creating a culture of food safety.

States like California have been active in the past few years passing laws to regulate PFAS in products. So far, 12 states have enacted laws that ban or impose reporting or disclosure requirements for PFAS in products. As states continue to move forward with emerging PFAS product restrictions, those who manufacture, distribute, and sell such products must prepare for the changing legal landscape.