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Marking the intersection between human decision-making and biosecurity, deliberate attacks present risks like the poisoning or adulteration of food products, or cyberattacks targeting control or process systems. Collectively, "cognitive security"—or protecting the human decision-making process—needs to be a consideration for industry, government, and academia as an element of food security. 

Regarding food safety systems efficacy, this article suggests that "better is possible," and re-affirms the necessity of ongoing confirmation of the efficacy of food safety proposals, pursuits, and programs to ensure the safety and quality of food and avoid repeating preventable failures.

A survey of 200 international food processors provides insight into which food safety technologies are being adopted and their effects on daily operations. Part 3 explores the impact and need for further development of testing technologies, focusing on responses from participants outside of North America.

The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) recently published a new document that weighs the food safety risks against the nutritional benefits of fish consumption.

The Institute of Food Technologists’ (IFT’s) new Fundamentals of Food Science Course is designed to help the busy professional identify and apply scientific concepts to solve real-world food safety and quality problems, as well as to understand the food regulatory landscape.

This article presents a case study detailing one company’s five-step, culture-centric approach that transformed the company from experiencing food safety challenges to having no significant issues in the marketplace over a period of five years.

The rising number of product recalls suggests that a more comprehensive, adaptive approach to prevention is needed. Organizations must evaluate several key areas, including robust operational and quality programs, clear standard operating procedures (SOPs), and comprehensive training programs. 

The dairy sector contributes significantly to the resilience and economic viability of farmers and rural communities. Most of the milk produced across the world comes from either independent, family-owned farms or smallholder farms and cooperatives, rather than from large, corporate farming operations.

In this episode of Food Safety Matters, we speak to Dr. Takashi Nakamura, Vice President of Food Safety at Fresh Del Monte, about the company’s food safety initiatives, from supplier approval and grower engagement to environmental monitoring, traceability, and beyond. 

This article explores effective methods to assess food safety culture within an organization and communicate key findings for continuous improvement. Knowledge on fostering a culture of food safety and driving positive change within an organization is also shared.