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In the ever-evolving world of the food industry, ethics play a pivotal role in safeguarding consumers and upholding the integrity of businesses. This article aims to provide readers with a profound understanding of ethics in the food industry and how they intertwine with food safety culture. Thought-provoking stories highlight the importance of formal food ethics and their role in decision-making. As consumers, employees, or stakeholders, we all play a part in shaping a more ethically responsible food industry, where safety and trust are paramount.

Information sharing is an important function for a Food and Agriculture Information Sharing and Analysis Center (FA-ISAC), which links business and government through "active collaboration,"  thereby strengthening the ability of the food and agriculture industries to withstand challenges and threats.

The updated Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Food curriculum provides small and midsized companies a better understanding of how to develop a food safety plan through the use of examples for implementation, with a clear demonstration that the Preventive Controls regulation is a HACCP-based system.

In this Food Safety Insights column, we continue to explore processors' near-term priorities for food safety programs, as well as the regulations and issues they are watching that will have the most impact on their programs in the future. Food safety culture, microbiological control (including environmental monitoring), and sanitation and hygiene are three of processors' indicated top priorities for the near term.

This article explores the intricate relationship between food safety culture and EU regulation while shedding light on its enforcement, the legislative framework, and implementation within the industry. It also explores how technology and data-driven approaches can play a vital role in promoting a positive food safety culture, and how industry best practices complement EU regulation.

A recent report published by the European Food Safety Authority (EFSA) has provided a global overview of new genomic techniques being applied to food-producing animals and their products, including those already approved for commercialization in the agrifood sector. 

The number of cases has returned to pre-pandemic levels, reports Livsmedelsverket (known as the Swedish Food Agency in English). Vegetables and buffet food are the most common causes of food poisoning.

The Spanish Agency for Food Safety and Nutrition (AESAN) has compiled a report that determines which fruits and vegetables are most at risk of spoilage when sold in bulk and the associated food safety risks.

The longstanding partnership between HRS Heat Exchangers and Spain’s National Technological Center for the Food and Canning Industry (CTNC) has been advanced with the installation of a new pilot aseptic filling plant from HRS, giving customers and researchers the chance to test the performance of different heat exchanger types when developing new food and drink products.

The International Association for Food Protection (IAFP) has announced the IAFP Europe Food Safety Award, which is a new honor for 2024 that recognizes an active IAFP Member from Europe for dedicated and exceptional contributions to the profession of food safety in the region.