A strong sanitation program is an essential part of a strong food safety program. There are four basic reasons that we need a good cleaning and sanitation program.
As a food-safety lawyer, these three words send shivers down my spine. They are all exceptionally difficult to routinely control in products regulated by the USDA Food Safety and Inspection Service (FSIS). Almost invariably, at least one of these three words is featured prominently in recalls.
How to avoid a chemical calamity: The safety of workers who clean and sanitize meat and poultry facilities and equipment is highly dependent on the training they receive in the handling and use of chemicals.
The U.S. Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA) recently entered into a formal agreement relative to cooperation and coordination. So, what does this mean for the meat and poultry industry?
With meat and poultry producers and supermarket meat department operators determined to protect proteins from pathogens and other contaminants, garment suppliers look to develop more effective designs.
On Feb. 1, the Food Safety and Inspection Service (FSIS or agency) published in the Federal Register a proposed rule that outlines the intent of the agency to modernize swine slaughter inspection.