What is HACCP?
What is HACCP? HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized systematic method of identifying, managing, and...
Nick Munguia
How Do I Participate in a USDA Process Verified Program?
USDA Process Verified Programs help producers command a higher price for their products while also providing customers peace of mind about product...
Which GFSI Certification is Right for My Business?
1-Minute Summary Certification to a Global Food Safety Initiative (GFSI)-recognized scheme is crucial for food manufacturers aiming to sell to large...
What’s Up With Healthy Foods?
Gary C. Smith, Colorado State University Being able to call a food or beverage “healthy” has never been about benevolence. To a dehydrated...
Extraneous & Foreign Material In Food: Safety & Consumer Displeasure
Gary C. Smith, Colorado State University Presence of unwanted “foreign” (i.e., not characteristically present) or “extraneous” (i.e., coming...
What We Need Are Facts and Faith, Not Fear, About Our Food Consumption
Gary C. Smith, Colorado State University Have you ever thought how sad and childish it is that some companies can only sell their products by...
“Green”, “Real”, And “Clean” As Food Descriptors
Dr. Gary C. Smith, Colorado State University More than 40 years ago, marketing gurus for food companies sought to identify “descriptors”...
Does ESG Compliance Prove That Your Company Is Sustainable?
Dr. Gary C. Smith, Texas A&M University Not really. For centuries, companies survived if they were profitable, and failed if they were...
3 Reasons Food Producers Should Perform Pesticide Testing
Alex Brandt, Ph.D., Chief Science Officer, Food Safety Net Services In 2016, it was reported that United States food producers used more than...