Management
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Key Learning from Significant Marketplace Incidents

Daryl Cromie David Dearden Kevin Rowlands

October 5, 2021

Marketplace incidents with food colorants: What can we learn from them?

How a Mature Food Safety Culture Can Prevent Foreign-Body Contamination

Whole-team engagement makes for a more thorough, effective result

Nic Sharman M.Sc.

August 22, 2021

Foreign bodies are a large risk to the food and drink industry with authorities recalling products due to foreign-body contamination. Learn how a strong food safety culture can help a company implement best practices in avoiding such events.

Coliforms vs. Cybersecurity: How Metrics Can Help Food Safety “Compete” with Cybersecurity and Other Enterprise Risks

Empowering food safety professionals to fight enterprise risks

Melanie Neumann J.D., M.Sc

August 22, 2021

Food safety incidents like cyberattacks are increasing, which require the use of metrics to help prevent and overcome these challenges facing food safety professionals. This is the last in a three-part series looking at enterprise risk management in food safety.

Regulatory/Industry Relationships

Engaging for a Common Goal of Safe Food

Steven Mandernach J.D. Brenda Morris

August 17, 2021

Industry officials in food safety who have been there commonly warn "you don’t want to be exchanging business cards with your regulators at the beginning of a food safety event." Whether an outbreak, recall, natural disaster, or other event, knowing your regulators in advance of the event results in a much more effective relationship during challenging times.

What We Learned from COVID-19 Infections in Meat and Poultry Workers

Lessons from the meat and poultry processing industry about coronavirus spread and prevention

Deborah Carr D.V.M., M.P.H.

August 12, 2021

The meat and poultry industry faced unprecedented disruption from the COVID-19 pandemic, as employees worked in tight quarters on production lines, making it especially vulnerable. What is the current state of knowledge of the risk factors for such workers?

Conquering Food Safety Challenges for Plant-Based Ingredients

Ingredients in plant-based food products introduce unique challenges for food safety

Bert de Vegt M.Sc., M.B.A.,

August 12, 2021

The growth in plant-based foods requires a closer look at the safety of their ingredients and raw materials as well as the adoption of an integrated approach to food safety in this young product category.

The All-Too-Human Causes of Food Safety System Shortfalls

Moving from knowledge-based to behavior-based training might be key to culture change

Dima Faour-Klingbeil Ph.D.

August 12, 2021

Knowledge of food safety is essential to enhance safe food handling practices and compliance. Still, knowledge and training alone are insufficient to ensure safe practices and staff compliance. Learn about the role of organizational factors on improving employees' food safety behaviors and the culture of food safety system implementation.

Ten Years Later: Defining Food Fraud and Envisioning the Future

A look at how far we’ve come and where we’ve yet to go

John W. Spink Ph.D.

August 12, 2021

Ten years after we first defined food fraud in an academic sense, there has been a lot of progress, but we still have a long way to go. Learn how management systems are maturing and shifting resource allocations and what this means for the future.

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

Rethinking preventive approaches to food safety

Jennifer McEntire, Ph.D.

June 20, 2021

For all the food safety benefits that Hazard Analysis and Critical Control Points (HACCP) and preventive controls have brought us, perhaps public health would be better served if companies put the most effort toward managing their greatest risks instead of thinking of risk in yes/no terms.

Retail Food Safety Regulatory Association Collaborative

The Retail Food Safety Collaborative: Putting Collaboration into Action at Retail

Honing a strategy for reducing risk at consumer contact

Brooke Benschoter, APR, M.Sc.

June 20, 2021

The Retail Food Safety Regulatory Association Collaborative has worked to develop diverse strategic priorities, such as improving the regulatory approach, competency, and food safety culture in the regulatory community and enhancing the sharing of best practices among retail food protection partners.

Live: September 22, 2026 at 11:00 am EDT: Attend this webinar to evaluate best practices for monitoring regulatory changes and protecting market access.

Live: September 24, 2026 at 2:00 pm EDT: From this webinar, attendees will learn what is driving investment decisions, and the factors FSQA and ops leaders weigh when making the case for new prevention technology.

Management
RSS

Key Learning from Significant Marketplace Incidents

How a Mature Food Safety Culture Can Prevent Foreign-Body Contamination

Coliforms vs. Cybersecurity: How Metrics Can Help Food Safety “Compete” with Cybersecurity and Other Enterprise Risks

Regulatory/Industry Relationships

What We Learned from COVID-19 Infections in Meat and Poultry Workers

Conquering Food Safety Challenges for Plant-Based Ingredients

The All-Too-Human Causes of Food Safety System Shortfalls

Ten Years Later: Defining Food Fraud and Envisioning the Future

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

The Retail Food Safety Collaborative: Putting Collaboration into Action at Retail

Never miss the latest news and trends driving the food safety industry

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Management RSS

Never miss the latest news and trends driving the food safety industry

Newsletters | Website | eMagazine

Management
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