Chemophobia is at a Crossroad
By Gary Smith and Keith Belk, Colorado State University “Chemophobia” is “an irrational persistent fear that consumption of certain chemicals...
General
Are There Chemicals in My Food?
By Gary C. Smith and Keith E. Belk, Colorado State University You bet there are! All of our food – like everything in the world – is made up...
How to Prepare for an SQF Certification Audit
Reviewed and Approved by Kaci Foote, FSNS Certification & Audit Accreditation Manager 1-Minute Summary SQF requires highly detailed...
Petfood Forum 2025: Navigating FDA Detention with Confidence
By Jay Alappat, PhD, Chief Science Officer – Chemistry, Certified Group As the pet food industry gathers at Petfood Forum 2025 in Kansas City...
It’s Open House Season at FSNS – And You’re Invited!
We’ve been busy improving our lab network across the country – and now we want to show you what we’ve been up to. From celebrating long-standing...
The Growing Importance of Allergen Testing: How Certified Group Ensures Food Safety with ELISA
By Jay Alappat, Ph.D, Chief Science Officer – Chemistry, Certified Group Food allergies affect millions of consumers worldwide1, with the FDA...
How to Prepare for a BRCGS Food Safety Audit
Reviewed and Approved by Kaci Foote, FSNS Certification & Audit Accreditation Manager 1-Minute Summary Some sites neglect to...
Food Recalls in 2024: Revealing the Statistics
1-Minute Summary Hospitalizations and deaths from contaminated food doubled in 2024. Undeclared allergens, pathogens (Listeria,...
How Government Agencies Notify the Public About Which Foods Not to Eat
By Gary C. Smith and Keith E. Belk, Colorado State University Food safety oversight by FSIS-USDA, FDA-USDHHS, and State/Local Health...