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On April 11, 2017, the U.S. Court of Appeals for the D.C. Circuit vacated the exemption secured under CERCLA and EPCRA. Animal agriculture needs to be aware of and develop a comprehensive plan to address this adverse decision.

On May 1, the Food Safety and Inspection Service (FSIS) began the next phase of its nationwide Raw Pork Products Exploratory Sampling Project (RPPESP). The purpose of the project is to determine the prevalence of pathogens in pork and use this data to “inform food safety policies.”

Meat scientists from across the country will gather in College Station, Texas, June 18-21, 2017, hosted by Texas A&M University at the AMSA’s 70th Reciprocal Meat Conference (RMC).

While the FSIS-regulated food industry has directed most of its limited food-safety resources over the last decade toward keeping harmful pathogens out of its food products, the existence of undeclared allergens has become a major issue.

Independent Processor editor Sam Gazdziak explains why consumers are scaling back on serving sizes, and what the meat industry can do to meet the needs of consumers looking for smaller portions.

Based on my representing the food industry and information from colleagues, I have compiled a list of items to consider regarding control of allergens during production.

We can track yields and loss at each step in our operation, but what value, if any, has your Food Safety and Quality (FS&Q) team added?

Typically meat plants are exempt from FDA regulations; however, under certain conditions some meat plants will need to comply with parts of the Food Safety Modernization Act (FSMA).

Over the last decade, the food industry’s focused attention on pathogen control has left its flanks woefully unguarded against the introduction of undeclared allergens in finished products.

There are plenty of things to review as you “clean up.” It could be an extra process you don’t need to make, or extra paperwork you don’t need to fill out.