Management

RSS

The meat and poultry industry faced unprecedented disruption from the COVID-19 pandemic, as employees worked in tight quarters on production lines, making it especially vulnerable. What is the current state of knowledge of the risk factors for such workers?

The growth in plant-based foods requires a closer look at the safety of their ingredients and raw materials as well as the adoption of an integrated approach to food safety in this young product category.

Knowledge of food safety is essential to enhance safe food handling practices and compliance. Still, knowledge and training alone are insufficient to ensure safe practices and staff compliance. Learn about the role of organizational factors on improving employees' food safety behaviors and the culture of food safety system implementation.

Ten years after we first defined food fraud in an academic sense, there has been a lot of progress, but we still have a long way to go. Learn how management systems are maturing and shifting resource allocations and what this means for the future.

For all the food safety benefits that Hazard Analysis and Critical Control Points (HACCP) and preventive controls have brought us, perhaps public health would be better served if companies put the most effort toward managing their greatest risks instead of thinking of risk in yes/no terms.

The Retail Food Safety Regulatory Association Collaborative has worked to develop diverse strategic priorities, such as improving the regulatory approach, competency, and food safety culture in the regulatory community and enhancing the sharing of best practices among retail food protection partners.

To understand how these cultures are necessarily interwoven, it is important to review the underlying principles for operational excellence and why world-class companies seek to follow its principles.

Personal hygiene has long been a pillar of food safety. The pandemic not only created massive global awareness campaigns for handwashing but also provided food safety practitioners a platform for driving hygienic practices as the simple yet undisputed foundation of public health.

Given the large number of contamination events involving the contamination of frozen vegetables with Listeria, are suppliers of these products able to control other harmful microorganisms from contaminating their products?

This article outlines the identification of and responses to these outbreaks, the actions taken to prevent future outbreaks, the challenges encountered, possible contamination routes, and how current regulations may affect sprout safety.