This article further discusses the results of a survey of food processors worldwide regarding food safety culture and the key performance indicators (KPIs) used to measure daily operations and continuous improvement.

Every food processor, food handler, or other food operator under FDA jurisdiction should have a program in place to deal with an FDA inspection. This column explains what this program should include and how to work with FDA investigators during an inspection.

In light of changing regulations and consumer demand for cleaner labels, this article explores the evolving science, gaps in regulation, and food safety and quality strategies needed to safeguard brands, achieve compliance, and develop the next generation of transparent food systems.

Drawing on extensive research, industry conversations, and insights from focus groups and job task analysis, the Sanitation Controls Practitioner Program (SCPP) identifies critical job tasks related to sanitation. This article, inspired by the SCPP's comprehensive approach, will delve into the three pillars of an effective sanitation program: cleaning, monitoring and verification, and sanitizing.