Restaurants have proverbially high staff turnover, and are almost always short-staffed in the kitchen, so losing staff-hours to injury is the last thing you need. Unfortunately cooks are especially ...

The Food Forum will host a workshop on September 4-5, 2024 that will explore the state of the science around hazard- and risk-based approaches to safeguarding both domestic and global food systems. A ...

Cell-based food producers, regulators and stakeholders should proactively and transparently address safety concerns about their products and processes now – before they hit the market – or else risk ...

A seafood processing facility in Massachusetts is on notice from the Food and Drug Administration for serious violations of the seafood Hazard Analysis and Critical Control Point (HACCP) regulation.

SAN ANTONIO – Millions of families will be taking part in Fourth of July celebrations this weekend, and the U.S. Department of Agriculture wants to make sure food remains safe. When handling frozen ...

As cultured meat moves toward commercialization, people want to understand how it impacts health compared to conventional ...

Cooking Oils and Grease: The Silent Inferno Starter Cooking oil, fat, or grease is the initial fuel source in 51% of kitchen ...