Food Safety

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What does 2018 have in store for the meat and poultry industry? There is a plethora of issues facing our industry from trade to immigration to recovering from weather events. Below are a few regulatory and legislative issues that may affect the FSIS-regulated industry in 2018.

Editor-in-chief Andy Hanacek spoke with We R Food Safety! consultant Molly Linden about heat resistant bacteria and what the biggest pitfalls are for producers.

Editorial Board member Andrew Lorenz discusses FSMA’s supplier management requirements and how processors can best meet them.

Editor-in-chief Andy Hanacek spoke with We R Food Safety! consultant Abbey Davidson about why employee training is key and how to improve upon some basic food safety training rules.

Since Jan. 1, there have been nearly 250 food product recalls. The majority have been triggered because of undisclosed allergens.

The unique characteristics of dry ice make it the perfect media for a clean-in-place process.

Antimicrobial dips and sprays are an integral part of a strong food safety system. They benefit not only in bacterial reduction and suppression, but also improve the shelf life of products.

In a wide embrace of technology, vision systems are being used throughout the entire process by meat and poultry processors.

Faster PCR methods, better culture methods, more selective enrichment methods and quantitative biosensor methods all have advance the field of rapid pathogen testing recently.