US food processors and manufacturers are being urged to implement defence plans to protect products from deliberate contamination by terrorists or disgruntled employees.
The US food safety inspection service has posted answers to
commonly posed questions it receives on hazard analysis and
critical control point (HACCP) procedures in a bid to help smaller
companies stay on the right side of the law.
US agriculture secretary Ann Veneman announced yesterday that the
rate of Salmonella in raw meat and poultry has dropped by 66 per
cent over the past six years and by 16 per cent compared with 2002.
She claims that some of the credit...
