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What you are looking for are places in your process flow where product stays in one place and continuously slows down the whole line.

In a recent meeting with industry representatives, the USDA’s Food Safety and Inspection Service announced it will soon provide more information to establishments regarding the agency’s sampling programs.

In 1954, I launched my career in the meat industry when I accepted the newly created position of Extension Meat Specialist at Michigan State University.

Within 10 minutes of arriving at The National Provisioner office (on Huron Street in Chicago) for my first day of work as an assistant editor with the publication in August 1985, I had my first assignment.

If an organization has a strong food-safety culture, the chances of processing and shipping a contaminated product are decreased significantly.

On June 8, FSIS issued Notice 40-16, “Questionnaire on Consumer Complaints Involving Foreign Material.”

The number of restaurants and food retailers making public pledges to serve cage-free eggs reached a tipping point, with Walmart, Kroger, CVS, and Albertsons all making statements in just the past several weeks.

Passionate and knowledgeable about ranchers, animals and the environment, Trent Loos speaks for the industry, all in support of farmers and ranchers who work hardest to ensure the future of American food.

This year the U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) chose poultry processing for a special emphasis program and is conducting comprehensive safety and health inspections at poultry plants.

As a veteran of 55 years associated with the great U.S meat industry, I commend The National Provisioner for its efforts to cover the 125th Anniversary of the magazine by highlighting historical activities of the industry.