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

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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

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Meat Substitutes


Since 2013, the trade press has discussed “Meat Substitutes” (also described as “Imitation Meat,” “Fake Meat,” “Faux Meat,” “Meat Alternatives,”

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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

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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 implementation

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