Foodborne illness outbreaks fell by more than 40 percent from 2001 to 2010, according to a study released this week.
Much of the decrease can be attributed to improved food safety practices, including the implementation of Hazard Analysis and Critical Control Point (HACCP) plans. However, the trend may also reflect foodborne illnesses being underreported, as [...]
Facilities that produce not ready-to-eat (NRTE) chicken and turkey products must reassess their plans that help prevent hazards from entering their goods.
Along with defining NRTE comminuted (read: pulverized or broken down) products, the U.S. Department of Agriculture (USDA) also plans to expand its Salmonella and Campylobacter verification program. A new NRTE comminuted poultry sampling [...]
Food production establishments will have to re-evaluate their HACCP plans 90 days after a new rule governing monitoring for non-O157 Shiga toxin-producing E. coli (STEC) went into effect if the target strains are detected, according to a notice from the Food Safety and Inspection Service (FSIS).
Only those plants that have positive non-O157 STEC results [...]
Robert Prevendar serves as the director of food safety certification systems for NSF International, an Ann Arbor-based nonprofit that provides product certification and helps develop standards to improve food, water, and consumer product safety. NSF is a North American market leader in providing certifications aligned with the global food safety initiative (GFSI). [...]