The recall numbers for 2014 have been tabulated by the USDA. All total, there were 94 recalls in the year, totaling 18,675,102 pounds of products.

One of the more recent trends to hit restaurants has been the rise in charcuterie, or the curing of meats like sausages or hams.

Recalls as a result of misbranding/allergens and using the wrong HACCP plan.

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

Ben-Lee Processing Inc., an Atwood, Kansas establishment, is recalling an undetermined amount of ready-to-eat and heat-treated bacon and ham products that were produced without a Hazard Analysis & Critical Control Points (HACCP) plan.

Byron Center Wholesale Meats, a Byron Center, Mich., establishment, is recalling approximately 6,586 pounds of ham products that were produced without a Hazard Analysis & Critical Control Points (HACCP) plan.

The 2013 schedule includes a full course offering for both BRC training and HACCP courses.