Articles By Laurel Maloy

  1. The Center For Food Safety And Applied Nutrition Welcomes A New Director 1/26/2015

    Internationally known, Susan Mayne, PhD, replaces the retiring Michael M. Landa as the director for the Center for Food Safety and Applied Nutrition

  2. The Salmonella Outbreak No One Knew About 1/23/2015

    State and local public health officials have a responsibility to inform the public. In this particular incident… it didn’t happen.

  3. USDA Establishes More-Stringent Poultry Standards 1/22/2015

    Poultry is a mainstay of the American diet, but is also the source for two of the top five pathogens contributing to illness, hospitalization, and death in the U.S.

  4. FSMA's Produce Safety Rule Is Still Up For Discussion 1/22/2015

    No single proposed FSMA Rule has received more buzz than the Proposed Rule for Produce Safety.

  5. 3 Levels Of SQF Certification 1/20/2015

    SQF Certification is an assurance, assessment, and audit program that can increase your company’s marketability, domestically and globally.

  6. Hand Washing: An Essential Part Of Any Food Facility's HACCP Program 1/20/2015

    In the second of week of the HACCP challenge, Amanda Evans takes us back to the basics of any food-safety, HACCP plan — hand washing.

  7. Food-Safety Advocate Makes National Law Journal's Top 50 Litigation Trailblazers And Pioneers 1/12/2015

    Now, more than ever before, is the time to embrace a culture of food safety and Bill Marler may be the driving force behind it.

  8. BRC Publishes Seventh Issue Of Its Global Standards For Food Safety 1/7/2015

    This standard for food safety, though originating in the UK, has become an accepted benchmark worldwide. Certification engenders consumer trust, as audits against its standards are conducted and published across the globe  

  9. Food-Safety Regulations: What's In The Works For 2015? 1/6/2015

    Each fall and spring the USDA publishes its Current Regulatory Plan and the Unified Agenda of Regulatory and Deregulatory Actions, detailing ongoing and upcoming regulatory actions.

  10. How To Create A Thriving Food-Safety Culture 1/5/2015

    Time and time again, negative press will pounce on the facility that falls short on food safety; one hotel gets noticed for doing things right.