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With food scandals exposed in fast food chains, supermarkets and local businesses, concerns about the safety and hygiene of food is increasing.  

Many food safety hazards present themselves in the retail environment.  

The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.  

Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.  

Intentional economically motivated adulteration activities and initiatives in food defense are highlighted.  

In general, food producers usually think of risk as the potential for undesirable consequences. But an optimistic attitude towards risk can be beneficial in terms of developing new products or starting new enterprises. What is your risk tolerance?  

How can a food company prepare for whistleblower claims? For starters, food companies should educate their employees on the programs and processes by which the company intends to comply with the Food Safety Modernization Act.  

The final schedule for promulgation of Food Safety Modernization Act (FSMA) required-regulations appears set, but not without an interesting legal battle.  

The announcement by the U.S. Food and Drug Administration last month of proposed regulations intended to strengthen the oversight of foods imported for consumption in the U.S. has generated a great deal of publicity and comment in the media.  

Most players in the food supply chain believe that the safety of their product is a central concern. Regardless of this gradual shift in attitudes, the outcome is positive for the industry as food manufacturers are integrateing corporate risk management into their processes.