As a food-safety lawyer, I hear my colleagues proclaim tirelessly: “Food safety should not create a competitive advantage.”

Meat and poultry plant workers, along with supermarket meat department staffers, are having a major influence on the state of food safety.

Processors are preventing foodborne illnesses by keeping animals healthy from farm to table.

As consumers demand to know where their food comes from, food manufacturers are increasingly using technology that provides consumers with more information while enhancing data streams to address regulatory standards for foodborne illnesses and cross-contamination.

Remodeling an existing meat and poultry facility can be exciting opportunity, but it also presents challenges related to the development of programs, policies and training.

Maintaining food safety in the meat industry is becoming more important than ever as companies face foodborne illness lawsuits and government investigations. There are two important tools processors can use to better control these risks.

Over the last three decades, the business of food safety has changed dramatically.

The food industry understands the impact temperature can have on a cold food product.