Back to the Basics: Using Data to Manage Risk
As consultants, the TAG Team counsels food and beverage companies on a daily basis on issues and concerns in their establishments or those of their
Author: TAG
Countering the Black Market in Cannabis-Legal States
Despite the legalization of cannabis in the majority of states across the U.S., the black market continues to thrive in many areas. Why is it
Chemicals in Food
Whenever I read a food’s ingredient list, it seems there is always some chemical that I can’t pronounce! How can I avoid chemicals? The simple
Cooling Weather Brings Increase in Respiratory Diseases.
With RSV (respiratory syncytial virus) now seeing some spread across the U.S., we have added this disease to our weekly infectious disease update. RSV is
The Consequences of Foreign Facility Inspection Refusals
Whether you are a foreign supplier of food to the U.S. or you import food or ingredients, there are a number of dos and don’ts
As Upper Respiratory Illnesses Increase, Advice Stands: When Ill – Stay Home
While we are continuing to see a significant decline in monkeypox cases in the U.S., upper respiratory diseases, including influenza, COVID, and RSV are increasing.
USDA Continues to Set its Sights on Salmonella
After announcing its intent to declare Salmonella an adulterant in breaded stuffed raw chicken products in August, USDA FSIS has now furthered its action against
Class-Action Lawsuits Underscore Importance of Prevention
In 2017, E. coli-contaminated Canadian flour products were recalled having sickened at least 28 people; three years later the implicated company is paying $1.5 million
U.S. Seeing Some Increased Activity of New COVID Variants
COVID cases are continuing to decline in the U.S., however we are beginning to see some increased activity with new variants, particularly BQ.1 and BQ.1.1.
Food Safety Focal Point Shifts to Retailers
As the sales end point of the food supply chain, retailers are not often the initial focus of food safety or quality issues, as most
