Management

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Many food companies believe that, because of their position in the food supply chain, they are insulated from liability in the case of food-related illnesses. Read about cases that show otherwise and learn how to protect your brand.

Despite the widely accepted gains emerging from adopting food safety management systems worldwide, the foodservice and catering sectors have not made advances towards deploying such systems in improving their food safety and hygiene practices. Read more for a proposed framework to aid this situation.

Testing crisis management plans by running regular simulations can sharpen responses and expose gaps in a food safety management system.

To build consumer trust, the food system must communicate ethically to build the trust that protects its freedom to operate.

Thoughts about how company business can impede food safety.  

Effective, responsible communication is key to maintaining trust in the food system and a challenge for communicating prior to, during and after a recall.  

With global food safety more important than ever before, Food Safety Magazine is taking a closer look at how various regions of the world are addressing current issues facing the food industry today.

How will economic crises affect the efforts over the last couple of decades to assure food safety and promote consumption of healthy food.

As foodborne illness can be caused by contamination during food preparation and/or storage, foodservice training is of paramount importance. This article reveals the findings of a survey of culinary arts students performed to assess their knowledge of food safety practices.

This article discusses several key components of an overall “quality system” and the approach that food companies can take to attain both quality and food safety in their organizations.