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Food Safety
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Listen to the latest Food Safety Matters podcast — Ep. 146. Live from the 2023 Food Safety Summit—Part 2
  • BTC food lab program

    Making Training Accessible for the Next Generation of Food Safety Professionals

    Training
    Blackhawk Technical College's Food Lab program is an example of why more flexible and accessible food safety training and education is crucial to developing the next generation of food safety professionals.
    By: Dan Harrigan
  • apples being washed

    Control, Monitoring, and Validation of Fruit Chemical Washing and Sanitizing Processes

    Produce
    There is a growing trend of pathogenic outbreaks being traced to processed fruits, leading to industry players implementing more diligent control processes. This article discusses methodologies and regulations around fruit washing and sanitizing.
    By: Ren Margolis-DuBow

Latest News

  • pig in transport

    USDA-FSIS Updates Guidance for Salmonella Control in Swine Slaughter, Pork Processing Establishments

    The U.S. Department of Agriculture’s Food Safety and...
    Guidelines
  • apple juice in cup

    FDA Finalizes Action Level of 10 ppb for Inorganic Arsenic in Apple Juice

    The U.S. Food and Drug Administration (FDA) has released...
    Contamination Control
  • plastics with an fda logo overlay

    FDA Provides Updates on PFAS Testing, Research

    The U.S. Food and Drug Administration (FDA) has provided...
    Chemical
  • video conference

    Using Frontline Feedback to Nudge Food Safety Culture Improvements

    Case Studies
    To improve the food safety culture of an organization, it is critical that a key focus be the frontline employees. A proven tool to improve frontline employee engagement in effective food safety behaviors is the concept of "nudging"—a regular cadence of small, easily controlled, and easily taken actions to make a change process more effective, manageable, and sustainable. This article will showcase real-life examples of nudging and share successful examples.
    By: Lone Jespersen, Ph.D., Sophie Tongyu Wu Ph.D., Carol Wallace Ph.D., Nimisha Raja and Luci Russell

Most Popular

  • man drinking lime green drink from bottle

    Study of Common U.S. Beverages Find Levels of Toxic Metals That Exceed Standards

    Contamination Control
  • inspectors talking about glass of beverage

    Considerations for a Successful Food Safety Inspection

    Regulatory
  • US Capitol Building

    Major Food Industry Groups Urge Congress to Take Action on FDA Authorities, Budget

    News

Powering Productivity and Preserving peace of mind

  • check dicing vegetables
    Foodservice/Retail

    The Importance of Third-Party Gap Assessment for a Food Safety Management Program

    The food safety management program in a foodservice business should be periodically benchmarked against the most current regulatory requirements and best-in-class food safety standards to determine if gaps exist in the program. The gap analysis should be performed by a third party to ensure an unbiased benchmark, and include a review of the corporate governance, systems/specifications, training/education, supply chain management, foodservice operations, and facilities design. The food safety management team should coordinate and review all deficiencies with an action plan prioritized to the level of risk identified.
    By: Hal King, Ph.D.
  • chef slicing lettuce
    Culture

    Current States of Food Safety Culture and FSMSs in Food Establishments

    A survey was sent to food industry trade association members representing food companies to determine what is known about food safety culture, food safety management systems, and active managerial control. The survey also asked about the implementation of such practices in support of a culture of food safety. The survey results indicate that many companies are well aware of these food safety concepts; however, many respondents are unsure whether their company is operating with true active managerial control. Opportunities were uncovered to inform and encourage engagement in active managerial control to a greater degree.
    By: Steven Mandernach J.D., Elizabeth A. Nutt M.P.H., Mark S. Miklos CP-FS, Susan W. Arendt Ph.D. and Yang Xu Ph.D.
  • global supply chain
    Traceability/Recall

    Global Food Chain Traceability—Reflections on the Past, Present, and Insights into Future Directions

    This article examines and unpacks the evolving demands for traceability across various dimensions, such as supply chain visibility, transparency, trust, and sustainability. It investigates the growing importance of services related to the traceability of food production, harvesting, processing, and distribution, as well as verifiable credentials for product and process claims.
    By: John G. Keogh, M.B.A., M.Sc., Louise Manning Ph.D. and Steve Simske Ph.D.
  • cyber security defense graphic
    Best Practices

    Cybersecurity and Food Defense: Establishing an ISAC for the Food and Agriculture Sector

    With security threats against the sector increasing and cyber threats against the global supply system also on the rise, it is imperative that a food and agriculture ISAC be formed. It does not have to be fully capable at the start; just a few large companies that agree to pool and analyze threat information can plant the initial seed. If successful awareness and deterrence can be demonstrated, then other companies will join. At full capability, the ISAC can serve as a watch and warning center for the sector, providing timely threat analysis for members at all levels. In this article, the authors look at what it takes to create and run a successful ISAC.
    By: Robert A. Norton Ph.D. and Marcus (Marc) Sachs P.E.

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    Learn how essential, proper cable protection and wire management solutions help avoid food safety recalls and meet...
    Sponsored byABB

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  • Ep. 146. Live from the 2023 Food Safety Summit—Part 2

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  • 13Jun

    How to Reduce Expense and Downtime with Proper Facility Management

  • 20Jun

    Food Safety Culture in Restaurants and Grocery Stores: Beyond Theoretical

  • 27Jun

    Expert Insights into Quality 4.0 and Automation for Food and Beverage

Food Safety Program

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