Our annual Food Safety Report returns, and it’s better than ever!

Is the trade off for a longer shelf life more chemicals? Not necessarily.

Despite decades of research, implementation of the Food and Drug Administration’s Food Code, and millions of dollars invested in food safety training programs, there has not been a significant reduction of foodborne illness outbreaks or food product recalls

Once again, the government’s battle to eradicate E. coli O157:H7 (and other non-O157:H7 STECs) from the nation’s beef supply is heating up.

This summer, during a trip to California, Andy Hanacek, editor-in-chief of The National Provisioner, sat down with Ira Brill, director of corporate communications for Foster Farms

It’s hard to imagine Clean-in-Place systems without the, well, cleaning agents.

In recent years, we have made tremendous strides reducing the prevalence of E. coli O157:H7 in our meat supply

Since 2008 there has been a sustained increase in the number of FSIS- regulated products that contain undeclared allergens.

More meat and poultry processors are turning to high-pressure pasteurization (HPP).