With no federal guidance on how a product can be labeled as natural, how can companies compete while minimizing potential liability? There is no "one-size" answer, but several low-cost, effective solutions can help mitigate the risk.
Author: Noah Hagey, Matthew Borden and Rebecca Cross
Pests are common vectors of foodborne illness, carrying pathogens ranging from E. coli to Salmonella. Excellent sanitation is the first line of defense against pests because it removes many of the food and water sources essential to their survival. Food safety professionals should review their sanitation programs and incorporate these basic steps to help keep facilities clean and pest-free.
The task of responding to the latest crusade from the Center for Science in the Public Interest (CSPI) has become almost tedious, says writer Radley Balko in this article from TCSDaily.com. He discusses CSPI's lawsuit against Kentucky Fried Chicken and its attacks on Starbucks for its "high-calorie, high-fat" drinks and pastries.
Author: Radley Balko, Tech Central Station contributor and Cato Institute policy analyst