Requested modifications to HOS and ELD regulations can be important to the safe and timely delivery of perishables.
Karen Appold is an award-winning journalist based in Lehigh Valley, Pa. She has a BA in English (writing) from Penn State University and has more than 20 years of editorial experience. Karen has been a full-time freelance medical writer and editor since 2003. She works for various medical organizations, businesses, and media. Karen has also worked in a variety capacities, including newspaper reporter, editor of a daily newspaper, and editor of a monthly magazine. Reach her at email@example.com.
Articles by Karen Appold
Approach could lead to quicker identification of the animal source of certain Salmonella outbreaks.
IBM and Golden State Foods partner to provide new transparency program for retailers, suppliers, growers, and food industry providers.
Experts say it’s difficult to designate a “safe” level for heavy metals in specific foods and beverages.
Researchers suggest more attention should be paid to manufacturing sausage products, pork barbecue, and head cheese.
Liquid nitrogen can cause damage to skin and internal organs if accidentally ingested due to extremely low temperatures it maintains.
New breeding techniques have the potential to enhance the shape, size, color, and health benefits of fruits and vegetables.
Researchers examine a simple way to minimize food contamination at industrial production facilities.
What food establishments can do to prevent infestations.
There’s a whole new set of safety issues in era of food trends like insect diets, 3D printing, and legal cannabis.