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Food business operators must ensure that their HACCP teams are motivated, dynamic, and knowledgeable, and that they correctly identify and outline all possible hazards for their product.

2022 saw record numbers of food safety notifications transmitted through crucial EU networks, and many notifications related to noncompliances caused by pesticide residues, according to the European Commission’s Alert and Cooperation Network 2022 Annual Report.

n light of the new EU regulation requiring food businesses to establish, evaluate, and maintain a food safety culture (FSC), a recent study aimed to gage food safety perceptions and FSCs at mid-sized Italian food operations.

The Association of Food and Drug Officials (AFDO) has announced its new Food Safety Regulatory Professional Credential Series exclusively to local, state, tribal, territorial and federal regulators. It is based upon the U.S. Food and Drug Administration’s National Curriculum Standards (FDA’s NCS).

The European Food Safety Authority (EFSA) has released a report that summarizes its activities to identify emerging risks, communication about such risks, and work to improve emerging risk identification approaches during 2020. 

Threat information should be disseminated as rapidly as possible, especially between businesses that may otherwise be restricted by anti-competitive laws or regulations. This article discusses the nature of the information that should be and is typically shared by businesses participating in an Information Sharing and Analysis Center (ISAC).

What does it take to have an extremely effective Food Safety and Quality Assurance (FSQA) technician team on the production floor? This article shares practiced perspective on "what it takes." Attributes for success are identified and explained. How they are integrated within a FSQA team on the floor will go a long way to galvanizing the success of that team. For food and beverage companies, "success" means effective risk identification and management, protection of public health, reduced costs of poor quality, and the manufacture and sale of high-quality food and beverage ingredients and products.

In food safety, multiple issues always need to be addressed. To get things done, however, food safety professionals need to prioritize certain projects over others. What are those priorities now? The Food Safety Magazine audience shares their views on a number of topical issues to give an idea of where their focus will be in the coming months and years.

Part of Food Safety Magazine’s series with the U.S. Food and Drug Administration (FDA), titled, “Evolution of New Era: Advancing Strategies for Smarter Food Safety,” this episode of Food Safety Matters brought together an FDA Senior Scientist from CFSAN and the Director of the Alliance to Stop Foodborne Illness to discuss food safety culture, including its assessment and the FDA/Stop Foodborne Illness topical webinar series.

Expert scientists from nine African countries convened recently in Accra, Ghana to launch a new wave of diagnostic testing using DNA sequencing aimed at improving food safety and controlling antimicrobial resistance (AMR).