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.
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
Monadnock Paper Mills released the second edition of its instructional how-to guide for creating more sustainable print materials. It is a single resource that presents objective information and points out alternatives for design decisions that support sustainability without sacrificing style and impact.