In May 2016, the Occupational Safety & Health Administration (OSHA) published a new recordkeeping rule, titled “Improve Tracking of Workplace Injuries and Illnesses,” fundamentality changing the process and purpose of employer reporting of work-related injuries and illnesses.

Fresh Italian sausage is a product that continues to increase in popularity.

Over my short 25 years as a “meat head” I have witnessed a continual expansion of the rules for labeling our products.

Learn measures meat and poultry plants can take towards allergen control in the three key areas identified by FSIS.

Meat processors generate a lot of data during the monitoring of their CCPs and GMPs, associated with their HACCP programs, and this data could be better used by most meat processors to further support their HACCP plans.