HACCP is an ingenious, science-based system that has dramatically improved food safety in the U.S.

The Food Safety and Inspection Service (FSIS) has been working for months now on a new approach to validate the effectiveness of existing Hazard Analysis Critical Control Point (HACCP) systems.

On Aug. 14, 2012, the Food Safety and Inspection Service (FSIS) issued Directive 5,000.6, “Performance of the Hazard Analysis Verification (HAV) Task."

The ultimate problem with gestation crates is that the public will never understand the need for them.

Applying HACCP to animal-welfare assurance.

Earlier this year, I had an opportunity to sit it on meetings with the USDA in Washington. During the meeting they made it known that they were going to proceed to legislate 6 additional strains of E. coli as adulterants in ground beef. Translation, more testing.

Let’s take a look back. HACCP was developed in the 1950s to early 1960s primarily because we wanted to send safe food into space.

In matters of food safety, it is most often what you cannot see that poses the greatest threat to the safety of food. Indeed, invisible pathogenic organisms are the greatest threat to the food-industry’s collective well-being.

Validation of RTE product safety is necessary, and helped by a combination of skills and principles.

Generally speaking, there are three types of hazards in a food-processing facility. They are physical, chemical and biological.