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Listen to the latest Food Safety Matters podcast — Ep. 196. Dr. Lane Highbarger: How the FDA Workforce Cuts May Impact Food Safety

  • Woman Working in a Lab

    Tackling the Challenges of Microbial Challenge Studies

    Contamination Control
    This article explores the "why," "how," and challenges encountered when conducting challenge studies for safer food products and longer shelf life.
    By: Kathleen Glass Ph.D., Kristin Schill Ph.D. and Cynthia Austin M.S.

Latest News

  • China flag

    China Considers Amendments to National Food Safety Law

    Chinese lawmakers are reviewing a draft amendment to the...
    International Standards/Harmonization
  • Dairy cattle and farmer

    USDA Extends H5N1 Testing in Dairy Cattle; EU Releases Guidance on Avian Flu Prevention

    USDA-FSIS released a notice in late June that it plans to...
    USDA
  • Red meat hanging in butchery with worker in the background

    Girl Dies, Several Sickened after Eating Meat from Butcher Shops in Northern France

    French Health Minister Yannick Neuder has confirmed that...
    Contamination Control
  • a person performing equipment maintenance, specifically cleaning the floor in a commercial kitchen.

    Summer Pest Pressures: How Businesses Can Prepare

    Sanitation
    The key to achieving long-term pest management success is fostering a year-round, collaborative relationship between facility managers and a professional pest control partner to implement an integrated pest management (IPM) plan.
    By: Jim Fredericks

Most Popular

  • Image of executive signing legislation into law

    Texas Governor Abbott Signs MAHA-Similar Bill into Law

    News
  • Corporate manager talking with factory employees

    Turning Resistance into Opportunity: Motivating Change in the Food Industry

    Management
  • FSM podcast

    Ep. 196. Dr. Lane Highbarger: How the FDA Workforce Cuts May Impact Food Safety

    Management

Navigating Food Safety Audits

how to design and conduct challenge studies

  • rockmelon
    Risk Assessment

    Making Risk Assessments Practical: Spotting and Preventing Food Safety Hazards

    A risk assessment is a systematic process used to identify, analyze, and address potential hazards that could compromise safety. It considers how likely a hazard is to occur and the severity of its consequences, leading to control measures that reduce risks to a safe level. These assessments should be dynamic, practical, action-oriented, and designed to foster true competence.
    By: Andrew Thomson and Matthew Wilson Ph.D.
  • woman cleaning
    CIP/COP

    Hygienic Design: How are Processors Coping With This Essential Element of Food Safety?—Part 2

    The hygienic design, sanitation, and maintenance of food processing equipment and the surrounding production facilities are of paramount importance for an effective food safety sanitation program. In this column, we share additional information from processors about their programs, as well as the challenges and obstacles they face in keeping their equipment and facilities in the best condition to ensure food safety.
    By: Bob Ferguson
  • shelf-stable food
    Management

    Fundamentals of a Retain Sample Program

    A risk assessment is a systematic process used to identify, analyze, and address potential hazards that could compromise safety. It considers how likely a hazard is to occur and the severity of its consequences, leading to control measures that reduce risks to a safe level. These assessments should be dynamic, practical, action-oriented, and designed to foster true competence.
    By: Richard F. Stier, M.S.
  • a smartphone displaying nutritional information overlaid on a bell pepper
    Supply Chain

    Chemometrics in Food Safety: A Data-Driven Approach to Protecting Consumers

    This article explores the applications of chemometrics in food safety, including contamination detection, fraud prevention, quality assessment, and regulatory compliance. 
    By: Sushant Kaushal, Priya Rana Ph.D. and Ho-Hsien Chen, Ph.D.
See More of the Latest

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Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

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  • Two men standing in a produce storage facility having a discussion.

    Staying Compliant With FSMA

    The FDA Food Safety Modernization Act, or FSMA, was signed into law on January 4, 2011, and gave the U.S. Food and...
    Sponsored byOrkin Commercial
  • Deli Salads

    How Food Safety is Becoming the Ultimate Differentiator in Refrigerated and Prepared Foods

    The refrigerated and prepared foods market is undergoing a transformation, shaped by shifting consumer preferences...
    Sponsored byCorbion

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Podcasts

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  • Ep. 196. Dr. Lane Highbarger: How the FDA Workforce Cuts May Impact Food Safety

  • Bonus Episode: Kye Luker on How External X-Ray Inspection Helps Close the Gap on Foreign Material

Products

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  • Global food

    Global Food Safety Microbial Interventions and Molecular Advancements

    $159.00

Events

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  • 26Jun

    How to Design and Conduct Challenge Studies for Safer Products and Longer Shelf Life

  • 15Jul

    Hygienic Design Risk Management: Industry Challenges and EHEDG Guidance

  • 22Jul

    Beyond the Binder: Digital Management of Food Safety

Hygenic design webinar

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    June/July 2025

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    December 2024/January 2025

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