Management

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In this episode, author, trainer, and consultant Nuno F. Soares, Ph.D. discusses a method for “selling” food safety to top management, as described in his newest book. Bob Ferguson also talks about his latest Food Safety Insights column on how technology is changing food safety.

The European Food Safety Authority’s (EFSA’s) new Food Enzyme Intake Model (FEIM) web tool helps the food industry and consumers estimate dietary exposure to specific food enzymes per manufacturing processes.

Food manufacturers and importers can now benefit from three new services designed by J. J. Keller and Associates Inc. to help ensure compliance with industry regulations and standards.

The 99th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) took place on June 11–20, 2024 in Geneva, Switzerland, during which the safety of certain food additives were evaluated.

Catalyst LLC is launching a new suite of online courses designed to close skill gaps and enhance emotional intelligence in the workplace. Registration is open.

The U.S. Centers for Disease Control and Prevention (CDC) recently launched a new toolkit for identifying the root causes of foodborne illness outbreaks on its Restaurant Food Safety webpage.

Certain components of the food safety plan, like preventive maintenance and environmental monitoring, can benefit from the predictive characteristics of AI; however, the quality of the data fed into the system is critical.

Whole genome sequencing (WGS) and hyperspectral imaging are proposed in a One Health context to be applied to biosurveillance.

This article shares the views of more than 250 global food safety professionals on which new technologies have been the most beneficial for their food safety programs and for the general food safety landscape, as well as their thoughts on possible future changes. 

Despite food safety regulations and processes improving over the last several decades, foodborne illnesses have not significantly declined. This begs a critical question, which the article attempts to answer through a food safety culture lens: Are new regulations and "best practices" actually improving outcomes?