As recently described in its 2017-22 five-year Strategic Plan, FSIS has announced it will begin to intensify inspections of retail delis as part of its new enforcement initiatives.

In recent years, there has been a substantial decrease in the number of E. coli O157:H7 illnesses linked to contaminated ground beef. As a result, there has been a significant decrease in the number of lawsuits filed by consumers relating to E. coli O157:H7 illnesses.

By studying annual food recall statistics, food companies can do a better job anticipating and avoiding potential future problems, which in turn drives the total numbers of recalls down.

As a food-safety lawyer, I spend a significant portion of my time analyzing the actions of FSIS and trying to figure out what’s coming next.

When it comes to food safety, the ultimate safety of your products will be only as good as the quality of your training programs.

As a food-safety lawyer, I hear my colleagues proclaim tirelessly: “Food safety should not create a competitive advantage.”

Outbreaks happen because too often the food industry, and the people who serve the industry, become complacent.

Over the last two decades, the food industry has learned a tremendous amount about the potential dangers associated with Listeria in ready-to-eat (RTE) foods.

If an organization has a strong food-safety culture, the chances of processing and shipping a contaminated product are decreased significantly.

Under the new Human Illness Standard, the U.S. Department of Justice (DOJ) is launching criminal investigations against food companies whenever their products cause an outbreak.