JBS Global Food Innovation Center Named in Honor of FSNS Board Member Gary Smith
Last month, the JBS Global Food Innovation Center in Honor of Gary & Kay Smith opened its doors. The USDA-FSIS-inspected facility is a...
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Evolution Of Dietary Guidelines For Americans And How They Have Impacted Consumption Of Food From Animals
In the 38 years that we have followed the Dietary Guidelines for Americans (DGFA), consumption of animal fat, red meat, eggs, and whole milk...
Incidence of Disease Attributed to Some Major Foodborne Pathogens Appears to be on the Rise In-spite of Rigorous Efforts at the Pre-and Post-Harvest Levels to Improve Food Safety and Public Health
Over 200 infectious agents can be transmitted to humans through food, including three types of biological agents, including bacteria, viruses and...
The winds of change are blowing…
FSNS C&A is always exploring new ways to service our customers, allowing our customers confidence in their food safety management system to...
Weighing your Options with NIST Handbook 133
BRC and SQF include provisions for determining weight declaration compliance with respect to applicable regulations. For most, that means...
Five Things Accomplished by Animal Welfare Audits Conducted at the Farm Level
Animal welfare audits revolutionized the meat packing industry in the early 90’s. Temple Grandin developed the first objective scoring system for...
Advancing Food Quality and Food Safety Through Omics Tools
Introduction to Omics in Food Safety Maintaining and improving the microbiological quality, as well as ensuring the safety of food, requires...
The Contribution of GFSI To The Safety, Quality, and Authenticity Of US Foods
Efforts to devise systems to control “hazards” in the food we eat have evolved in the last 22 years. HACCP categorizes hazards as chemical,...
Listeria in South Africa: Lessons Learned
Largest South Africa Listeria Outbreak in History: What Happened? As many in the food safety community know, the largest outbreak of foodborne...