A critical control point is a step in the process of manufacturing or preparing food in which the right procedure can minimize or remove a potential health hazard such as a food-borne illness. By ...

Editor’s note: This is the third of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug ...

The Food and Drug Administration sends warning letters to entities under its jurisdiction as part of its enforcement activities. Some letters are not posted for public view until weeks or months after ...