Latest News

La Rosita Fresh Market Inc. recalls ground beef products due to possible E. coli O157:H7 contamination

La Rosita Fresh Market Inc., a Mt. Prospect, Ill. retail store, is recalling approximately 54 pounds of raw ground beef products that may...

FDA releases statement on new steps to strengthen food safety program for 2020 and beyond

When it comes to the foods we eat, we live in an unprecedented time of technological change.

Final rule amends national list of allowed, prohibited substances

The USDA's National List of Allowed and Prohibited Substances (National List) for organic regulations has been amended to implement recom...

Butterball LLC recalls turkey products due to possible Salmonella Schwarzengrund contamination

Butterball, LLC, a Mount Olive, N.C. establishment, is recalling approximately 78,164 pounds of raw ground turkey products that may be co...

Monogram Meat Snacks, LLC recalls pork sausage products due to possible product contamination

Monogram Meat Snacks, LLC, a Martinsville, Va. establishment, is recalling approximately 191,928 pounds of ready-to-eat pork sausage prod...

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Cleaning and Sanitation

Cleaning, sanitizing programs are part of the food safety equation

Richard Stier

A cleaning and sanitizing process has always been a key element for ensuring food safety and quality, but its importance has escalated over the years. …

Food Safety Summit

Food Safety Summit: Active managerial control in a foodservice/retail setting

According to the FDA Food Code Active Managerial Control (AMC) is defined as “the purposeful incorporation of specific actions or procedures by industry management into the operation of their business …

Cleaning and Sanitation

2019 Sanitary Design Workshop preview: Controlling allergens and pathogens

The 2019 Sanitary Design Workshop will take place on April 2–3 at the Embassy Suites Hotel in Chicago. …

Grower & Farmer

Best practices for developing legal cannabis beverages

Lindsay Wisener

The Farm Bill's recent passing gives a green light for products to include hemp extracts. The legalization of hemp couldn’t come at a better time, as functional beverages—especially those deriving …

Cannabis

How to navigate legal cannabis edibles and beverages industry banking and finances

Douglas Peckenpaugh

At first glance, navigating the current state of banking across the legal cannabis industry in the U.S. can often raise more questions than answers. …

Cannabis

The global implications of Canadian cannabis legalization

Douglas Peckenpaugh

On October 17, 2018, Canada nationally legalized medical and recreational cannabis use for adults. In doing so, that country has set the stage for significant R&D of legal cannabis edibles …

Food Manufacturer & Processor

Improving development of legal cannabis gummies

Douglas Peckenpaugh

The gummy format is also popular in legal cannabis edibles because it’s popular in the mainstream candy industry. …

Legal perspectives on the state of CBD

Douglas Peckenpaugh

CBD holds massive potential across every area of food and beverages. According to The Brightfield Group, the U.S. hemp-derived CBD market could hit $22 billion by 2022.

Security

Developing an effective Food Defense Program (FDP)

Shawn Stevens

FSIS encourages establishments to voluntarily adopt and implement a Food Defense Plan (FDP), and to conduct training and exercises to ensure preparedness.

Sanitation and Sanitizers

More than clean: PSSI bolsters how its sanitation protects food

Rose Shilling

PSSI, which sends in its teams to clean and sanitize many top food facilities, has made changes to reinforce how it helps protect the food supply.

FDA

Processors must ensure their PCQIs are qualified, trained and experienced

Richard Stier

Food processors have a mandate to ensure that they have someone with a new title on board: the preventive controls qualified individual, or PCQI.

Regulatory

OSHA, FSIS and worker safety

Wayne Labs

While robots are taking over dangerous jobs in newer automated meat and poultry plants, the rest still use mostly manual labor.

Operations

Are you the weakest link in the sanitary design chain?

John Johnson

Being the weakest link in any organization or supply chain is not an award one should strive for. But the axiom “a team, organization or process is only as good as its weakest link” is true, as is the processes of food safety and sanitation are only as good as the weakest links. These links can be categorized into objective (mechanical) and subjective (human) areas. So how can the weakest links in the sanitary food supply chain be identified and continually improved?

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