Management

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In many countries, food safety requirements are legally defined and enforced, albeit to different degrees.  

N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.

Management, especially senior management, has a responsibility to identify and mitigate risks within the organization.

Good Agricultural Practices comprise a prerequisite program that can be used to manage food safety risks in the field and during transport to packing environments.

Monitoring and maintaining the integrity of the food supply is a tough job; government agencies and food safety systems do it admirably under some very challenging circumstances.

Many ethnic start-up retail and food service operations function without the benefit of a large corporate support structure and need industry support.

The food industry must continue to take responsibility for what it can control and not rely on, or expect, regulators to find the gaps in the process.

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.

The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.