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Applied ethnography, when properly employed, gives us an unbiased and comprehensive understanding of current food safety practices.

As an industry, we are early in addressing food fraud and are in a great position to establish a firm foundation before—or while—laws and standards are being developed.

Natural disasters are known to impact our food supply, and responders should implement plans before a disaster strike to help mitigate issues that arise.

In the food industry, as in the automotive industry, internal vigilance for product safety is imperative: The lives and health of customers depend on it. What else can we learn?  

The federal government has recently trained its most potent weapon—criminal prosecution—on the food and beverage industry. Learn how to minimize the risk to your company.

A whistleblower is any person who reports or discloses information on a threat or harm to the public interest in the context of their work-based relationship and is needed in the food industry.

An interview with William Fisher, M.Sc., CFS, Institute of Food Technologists on the launch of the Global Food Traceability Center.

Historically, the major improvements to food safety across the industry and through regulatory change have been driven by food safety crises.

Structuring good questions to solve food safety issues requires discipline and a process to enable employees to find useful information and formulate the best solutions.

Training and education are the stepping stones to food safety; they link theory to practice. This article looks at the planning, design and implementation of education and training programs in food safety management.