Blogs
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...
What are the Requirements for Validation of HACCP Prerequisite Programs?
Updated Dec. 10, 2025 Defining HACCP Prerequisite Programs HACCP Prerequisite Programs (PRP) are defined as “practices and conditions needed prior...
The Role of HVAC Systems in the Food Industry: Ensuring Air Quality and Product Safety
The development and evolution of Food Safety Plans for each individual food production facility has included the implementation and upgrading of...
How Blockchain Food Traceability Improves Supply Chain Transparency
“Transparency” became the buzzword beginning in 2015; food companies implemented transparency initiatives in response to “lack of consumer trust”. A...
Control of Listeria monocytogenes in Ready-to-Eat Foods Through Environmental Monitoring
Control of Listeria monocytogenes in ready-to-eat foods is a critical priority for food safety and regulatory compliance. The genus Listeria is...
Radiological Hazards in Food
The FDA “Hazard Analysis and Risk-based Preventive Controls for Human Food” regulation, referred to as Preventive Controls for Human Food (PCHF),...
Listeria monocytogenes: A Familiar Foodborne Pathogen
Listeria is commonplace in environments throughout the food chain and has been isolated from fecal, soil, water, vegetation and various other...
How Salmonella Survives in Low Moisture Foods – and What You Can Do About It
Traditionally, there are specific product groups that are associated with illnesses from foodborne pathogens. For example, retail deli meats are...