Food Safety

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Improved sanitation and design on slicers, dicers and cutters in general continues to motivate the food industry.

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.

With many workers using potentially dangerous chemicals to sanitize facilities and machinery, the prospect of sickness or injury looms.

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.

Although you might not think of the meat and poultry industries as juicy targets for cyber criminals, every company is a potential victim. Even yours.

There have been substantial changes in recent years in food-safety science, technology, regulation and enforcement.

The deviations caused by the failure to meet CCPs can range in severity but will undoubtedly result in a recall if product is passed into commerce before the deviation can be addressed.