Blogs
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...
Advancing Food Quality and Food Safety Through Omics Tools
Maintaining and improving the microbiological quality, as well as ensuring the safety of food, requires identifying the presence of both known and...
What’s Next For The Fresh Produce Industry?
Interagency Food Safety Analytics Collaboration (IFSAC), using CDC, FDA, and USDA data from 1998 to 2012, identified vegetable row crops (such as...
Food Safety: Testing to Ensure Safety and Build Consumer Confidence Globally
Consumers expect and assume their food will be safe for consumption where ever produced, purchased and enjoyed. Today’s consumers can be confident...
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,...
Meat Substitutes
Since 2013, the trade press has discussed “Meat Substitutes” (also described as “Imitation Meat,” “Fake Meat,” “Faux Meat,” “Meat Alternatives,”...
Listeria in South Africa: Lessons Learned
As many in the food safety community know, the largest outbreak of foodborne illness on the planet took place last year in South Africa, with 1,053...
Different Requirements for Validation of Prerequisite Programs
Defining Prerequisite Programs In the HACCP Context Prerequisite Programs (PRP) are, “practices and conditions needed prior to and during...