Management

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The J.M. Smucker Company has voluntarily recalled many of its Jif® products in the U.S. and Canada due to possible Salmonella contamination.

Safe Food for Infants in the EU and China (SAFFI) recently published three papers that lay new groundwork for advancing global infant food safety.

The U.S. Food and Drug Administration and Stop Foodborne Illness joined forces to present a webinar, titled, “Building a Coalition of Food Safety Culture Champions Across Your Organization.”

A panel of experts from regulatory, state agriculture, and consumer advocacy groups shared their views on recall modernization and improvement at a Wednesday educational session at the 2022 Food Safety Summit.

New Zealand Food Safety has released a detailed recall guidance that includes six steps to follow, as well as resources for food businesses.

A recent study found that food recalls may negatively affect brands that rely on e-commerce more than brick-and-mortar retailers, and that it may be harder to restore consumer confidence for online brands even when voluntarily restorative actions are taken.

In this episode of Food Safety Matters, we interview Dr. Guangtao Zhang, the Director of the Mars Global Food Safety Center (GFSC), on the center’s work in advancing mycotoxin risk management, microbial risk management, and food integrity by generating new insights, driving technology innovations, and improving food safety capabilities and methodologies.

The culture of a facility in food safety or customer relations is impacted by how customer communications are managed. Customer complaint trending and response are part of a company or facility's risk management strategy. The objective of any management system is to try to protect the company from adverse actions. Understanding and responding to customer complaints is one strategy.

The authors and collaborating food safety experts have delineated several unique features in Australia around food safety and quality: intimate collaborations across sectors and functions, "walk the talk," and skills and capacity building.

During the COVID-19 pandemic, vendor certification has been top of mind for the food industry given the increased requirements and oversight of third-party audits and FDA regulations to better accommodate public health. This article will give a baseline understanding of the regulatory requirements between U.S. federal bodies (FDA, USDA) in comparison to widely known GFSI standards (BRC, SQF, FSSC 22200). Additionally, it will provide insight into key control areas for mitigating risk and adapting business in accordance with the growing emphasis on the importance of food safety culture.