Management

RSS

Effective, responsible communication is key to maintaining trust in the food system and a challenge for communicating prior to, during and after a recall.  

With global food safety more important than ever before, Food Safety Magazine is taking a closer look at how various regions of the world are addressing current issues facing the food industry today.

How will economic crises affect the efforts over the last couple of decades to assure food safety and promote consumption of healthy food.

As foodborne illness can be caused by contamination during food preparation and/or storage, foodservice training is of paramount importance. This article reveals the findings of a survey of culinary arts students performed to assess their knowledge of food safety practices.

This article discusses several key components of an overall “quality system” and the approach that food companies can take to attain both quality and food safety in their organizations.

The emergence of antibiotic-resistant foodborne pathogens is inherently linked to how antibiotics have been used in food animal production.

An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.  

Primary packaging, that is, packaging in direct contact with the product, is critical to the success of any food processing effort.

Sustainable, safe food implies a commitment to reducing, reusing and recycling whenever possible.

For those food enterprises that wish to export to U.S. markets, both the quality and safety of their products have become serious corporate issues. Read more for the impact of quality control on the import/export process.