One of the biggest pitfalls when packing a lunch is cross-contamination—the transfer of harmful bacteria to food from cutting boards, utensils, and other foods.
The number one rule to prevent cross-contamination is to keep raw meat, poultry, eggs, seafood, and their juices, strictly separated from cooked and ready-to-eat foods.
Get more food facts at ift.org/foodfacts.
IFT weighs in on the agency’s future in the wake of the Reagan-Udall Report and FDA Commissioner Califf’s response.
Learn how IFT boosts connections, efficiencies, and inspiration for its members.
In a new white paper, our experts examine the FDA’s Food Traceability Final Rule implications—and its novel concepts first proposed by IFT.
IFT’s 2022 Compensation and Career Path Report breaks it down.
In this column, the author describes the stages of biofilm development in food processing plants, methods of removal, and best practices for prevention.
Creating an effective road map to advance your food traceability program is key to overcoming data, process, and stakeholder challenges.
In this column, the author describes basic principles for maintaining frying oil quality and safety.
This column offers expert tips on best practices to help mitigate food chemical hazard risks that have made recent headlines, including PFAS, BVO, and heavy metals.
In this article, readers will learn about some of the less common foodborne pathogens.