For Mike Satzow, overachieving in food safety is integral to protecting his company’s reputation.

The awards were presented during the 2013 Food Safety Summit held at the Baltimore Convention Center.

On Apr. 18, 2013, the Centers for Disease Control and Prevention (CDC) published the annual report on the “Incidence and Trends of Infection with Pathogens Transmitted Commonly Through Food – Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 1996 – 2012.”

Ground beef and chicken pose the greatest likelihood of hospitalization, according to a new report by the Center for Science in the Public Interest.

Small batch versus large batch mixing: which one works better? It all depends on how the operating controls are set.

Automation … I can almost hear you saying, “Ok, ok, enough already.

When a person walks into a grocery store and picks up a package of sliced deli meat, there would be two things that person would do: First, he or she would look at the expiration date, then that person would look at the overall appearance of the meat inside.

The meat industry has a very successful track record of controlling Listeria. In the U.S., the meat industry has not issued a Listeria recall due to illness from a federally inspected product since 2002.

Something as simple as improper care, cleaning and handling of uniforms and garments can lead to product contamination by introducing a microbial or foreign material risk to product. Not to be taken lightly, proper apparel care has become a part of many processors’ culture.

Customer and consumer trust is not a traded commodity on the open market. We know this trust is earned over time.