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Listen to the latest Food Safety Matters podcast — Ep. 226: Jules Shepard: From Celiac Disease Advocacy to Gluten-Free Food Manufacturing

  • two individuals wearing aprons working together at a stainless-steel counter inside a commercial kitchen

    Prevention is Not Automatic: Building the Workforce Behind Food Safety

    Management
    Foodborne illness prevention does not happen by chance. It depends on a workforce that is trained, credentialed, data-enabled, and supported by coordinated federal investment. These are the conditions that allow prevention to occur consistently across jurisdictions and over time—and current workforce research suggests each is under pressure.
    By: Rance Baker and Melissa Vaccaro CP-FS, CPFM, PCQI

Latest News

  • Dr. Heidi Overton speaking at Senate hearing

    In Senate Hearing, FDA Commissioner Nominee Says Lack of Resources Will Challenge GRAS Reform

    Dr. Overton also suggested it may be appropriate to...
    FDA
  • packaged strawberries

    Scientists Propose Toxicological Screening Approach for Broader Identification of Hazardous Food Contact Chemicals

    Researchers from the Helmholtz Center for Environmental...
    Process Control
  • highland cow and sheep grazing in scotland

    Scotland Updates Foodborne Illness Reduction Strategy; Challenged by Highest STEC O157 Rate in UK

    Food Standards Scotland (FSS) has outlined its plans to...
    Microbiological Control
  • hree people collaborating in front of a laptop with an "AI" brain graphic in the background.

    AI in Food Safety and GMP Systems: Practical Applications, Limitations, and Compliance Considerations

    Best Practices
    The question is no longer whether AI will enter food safety and GMP environments; it already has. The more important question is how it can be used without weakening the controls on which these systems depend.
    By: Akhila Gaddam

Most Popular

  • magnifying glass and books with fda logo overlay

    FDA Releases 2026 Food Code With Updates on Food Defense, Employee Illness, Food Safety Management

    News
  • FSIS and FDA sharing Listeria info

    USDA-FSIS to Roll Out Listeria Environmental Sampling Program Nationwide at RTE Facilities

    News
  • Dr. Heidi Overton speaking at Senate hearing

    In Senate Hearing, FDA Commissioner Nominee Says Lack of Resources Will Challenge GRAS Reform

    News

how to talk to your board of directors webinar


beyond compliance webinar

  • FoodSafetyMattersFinal-900x550-(002).jpg
    Regulatory

    Ep. 226: Jules Shepard: From Celiac Disease Advocacy to Gluten-Free Food Manufacturing

    In this episode of Food Safety Matters, we speak about gluten-free food safety from the perspectives of a person with celiac disease, a consumer advocate, and a food manufacturer, including gluten-free labeling requirements, food safety controls, gaps in U.S. labeling regulations, and policy discussions around cross-contact, precautionary labeling, thresholds, and "free-from" claims.
    By: Food Safety Magazine Editorial Team
  • hand placing blocks that say ROOT CAUSE with the first O in ROOT being a magnifying glass
    Management

    Corrective Actions as Preventive Intelligence: Embedding Root Cause Analysis Into Everyday Food Safety Management

    Root cause analysis can turn routine food safety deviations into opportunities to identify systemic weaknesses, strengthen preventive controls, and reduce the likelihood of recurrence.
    By: Angela M. Fraser Ph.D. and Otto "Chip" D. Simmons III, Ph.D.
  • a person in a lab coat and blue gloves using a pipette on a petri dish with a salmon sample nearby, representing food safety testing.
    Regulatory

    Lessons Learned from Outbreaks: Publications and Reports from FDA's CORE+EP in FY 2025

    FDA’s CORE+EP team conducts outbreak surveillance, investigation, mitigation, and post-response initiatives for products regulated by the Human Foods Program, including the analysis of outbreak data for food safety decision-making and sharing outbreak findings with food safety stakeholders. 
    By: Stelios Viazis Ph.D., Spencer Carran Ph.D., Christina K. Carstens Ph.D., M.S., Brett Weed Dr.P.H. and Cary Chen Parker M.P.H.
  • employees checking clipboard in food manufacturing facility
    Regulatory

    Building a HACCP Program: More Than the Seven Principles

    Developing an effective HACCP program requires more than following the seven principles. Management commitment, document control, prerequisite programs, training, and other foundational elements are essential to building and maintaining a robust HACCP system.
    By: Richard F. Stier, M.S.
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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  • Top view portrait of two factory workers standing by conveyor belt during quality inspection at food production, copy space

    Foreign Material By the Numbers: What the 2026 Benchmark Report Reveals

    Foreign material contamination remains one of the most persistent operational risks in food manufacturing.
    Sponsored byFlexXray
  • a conveyorized industrial metal detector system that appears to resemble a Loma Systems IQ4 Metal Detector setup with an integrated conveyor belt and control panel for food or package inspection.

    Beyond Detection: How to Avoid Physical Contamination in Food Through a Smarter Inspection Strategy

    Physical contamination prevention goes beyond end-of-line detection. Learn how strategic inspection points, metal...
    Sponsored byMettler Toledo
  • The image displays a bottling plant production line, commonly used in the beverage industry for filling and packaging soft drinks.

    Sustainability with ROI: A Beverage Producer Case Study in Water Savings

    Today, food processors face the dual challenge of achieving sustainability goals and guaranteeing product safety. 
    Sponsored byBIOIONIX
  • Man In Warehouse

    Mitigating Hidden Rodent Risks in Food Facilities

    Modern food facilities are spaces where small structural gaps around utilities and loading areas can create hidden...
    Sponsored byRentokil
  • an industrial manufacturing or processing facility

    Get Ahead of Spoilage in Food Manufacturing with Metagenomics for Preventive Monitoring

    Spoilage microorganisms present an important and complex challenge for food manufacturers, affecting production...
    Sponsored bybioMérieux
  • an automated industrial production line used in a modern food factory

    A Formula for Food Processing Pest Management

    The Pest Management Pyramid graphic is a great tool for visualizing the integration of tactics toward the goal of...
    Sponsored byIFC

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Podcasts

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  • Brashears and Rottenberg: Consumer Education as a Food Safety Essential

  • Ep. 226: Jules Shepard: From Celiac Disease Advocacy to Gluten-Free Food Manufacturing

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    Global Food Safety Microbial Interventions and Molecular Advancements

    $159.00

Events

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  • 29Sep

    How to Talk to Your Board of Directors About Food Safety

  • 30Sep

    Beyond Compliance: Building a Culture of Food Safety with GFSI's 2026 Framework

  • 06Oct

    Advances in Environmental Monitoring Science and Strategy

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