It isn’t often that issues of food safety go viral on social media, but in early July the stomachs of the nation collectively turned after learning about the #IceCreamChallenge. Understanding
With the busy season for Central Valley agriculture just around the corner, it’s essential to keep in mind some key concepts to help you keep your food safety plan in
The need for a third-party laboratory is a must in today’s marketplace. The word laboratory, first used in the 1600s, comes from the Latin laboratorium, aplace set apart for scientific
In honor of the first inaugural World Food Safety Day, we wanted to reflect on the current challenges facing the food safety industry and a couple of things that make
By: Joseph Nicholl When submitting a sample for testing which option should you choose: Listeria spp. or Listeria monocytogenes? That is a good question. One is very broad (Listeria spp.)
Let’s face it, all of our food comes from farms. When it comes to plant-based food there’s always a grower (or many growers!) involved. Here at Safe Food Alliance, we
The impact of an E. coli outbreak is far-reaching. It spreads through the entire supply chain, leaving consumers, farmers, and retailers in a bind. Losing 45% of your sales overnight
Each year roughly 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne illnesses according to the CDC. As our food supply becomes progressively more globalized, the
Salmonella – we all know it’s bad for us but why? What is it? Where does it come from? Why should we care? Does my company have a plan in
An Article by the Acheson Group “The way we do things around here” – that is the favorite definition of food safety culture for Frank Yiannas, former Vice-President of Food