Food scientists and professionals have made great strides to identify, tackle and solve the once-persistent threat of E. coli contamination in raw meat products.
In the 25 years I have been representing and defending the food industry, I have witnessed some spectacular industry accomplishments and a few notable failures.
Course discusses principles of HACCP, development of HACCP plans and programs and implementation including new USDA, FSIS regulations for meat and poultry establishments.
This course is designed for individuals with little or no knowledge of HACCP and those who would like a refresher on HACCP to learn about recent regulatory changes and developments.
Final rule applies to all sexually intact cattle and bison 18 months of age or older, all dairy cattle, cattle and bison of any age used for rodeo or recreation events and cattle or bison of any age used for shows or exhibitions.
NCC estimates that on an annual basis, over 200 million servings of this product will be lost, 500–1000 people will lose their jobs, and the annual cost to industry is significantly higher than USDA’s estimates.
FSIS considers any raw breaded stuffed chicken product that tests positive for Salmonella at one colony-forming unit
per gram or higher to be adulterated.
Chad Randick, director of strategy and current lead of the company's transformation and modernization initiative, succeeds Jeff Grev as VP of legislative affairs.
Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...