Food safety is at the core of every successful food business. When making a purchasing decision on food, consumers have to trust that the food manufacturers have delivered a product that is safe to consume.

Marina Mayer, editor-in-chief of Refrigerated & Frozen Foods, talked exclusively with Don Hsieh, director of commercial and industrial marketing for Tyco Integrated Security, Boca Raton, Fla., to learn about the difference between food safety and food defense.

PMMI, the Reston, Va., owner and producer of the PACK EXPO tradeshows, announced it will team with B2B media company BNP Media, the Troy, Mich.-based parent company of Refrigerated & Frozen Foods, to bring the latest iteration of the Food Safety Summit Resource Center to PACK EXPO Las Vegas 2013.

The joke in certain circles is that the Food Safety Modernization Act (FSMA), which explicitly cites the need to guard against intentional adulteration, should more accurately be referred to as SCFEA: the Security Consultants Full Employment Act.

The easiest way to prevent recalls associated with refrigerated foods is to ensure you are continually producing safe, wholesome product that never needs to be recalled. Sounds easy, right?

Performance Foodservice launched a GreenBasis program for its branded foodservice disposable products that meet the company’s criteria for environmentally responsible manufacturing processes, product composition or product life cycle options.

Loma Systems’ IQ2 metal detectors help St. Clair Foods ensure consistent quality and preserve food safety standards.

Food recalls reached a 2-year quarterly high in 2012, according to the ExpertRECALL Index documented by the U.S. Food and Drug Administration.