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Home » Topics » Management

Management
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recall alert

Modernizing Recalls is a Must for Consumer Safety

Vanessa Coffman Ph.D. Mitzi D. Baum M.Sc.
June 7, 2022

With nearly 500 food safety recalls occurring per year, it is difficult for consumers to keep up. Prevention of foodborne illness—the main goal of the nonprofit organization Stop Foodborne Illness—can be aided by the establishment of a faster, more efficient, and modernized recall system.


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factory line

Designing a Culture of Food Safety

Noleen Donegan M.Sc.
June 7, 2022

Food safety is an active and ever-evolving process that is ripe for ongoing improvement. There are three main tools for building and transforming a company's food safety program: fundamentals, prevention, and culture. In recent years, Kerry has focused heavily on building a solid foundation—the "fundamentals." Effective communication is critical throughout the entire process and becomes the fourth building block.


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food system illustration

EFSA Outlines Working Areas for Food Safety Risk Communication

baileehendersonmay23.jpg
Bailee Henderson
June 1, 2022

The European Food Safety Authority (EFSA) published a concept paper that outlines the agency’s future work and goals for improving risk communication across the EU food safety system.


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pills

FSA Publishes Risk Assessment Model for AMR Exposure from Food

baileehendersonmay23.jpg
Bailee Henderson
June 1, 2022

The UK Food Standards Agency (FSA) recently published a new modeling framework to quantify consumers’ risk of antimicrobial resistance (AMR) exposure from food products, using chicken and lettuce value chains as case studies.


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AUS flag

Food Recalls Drop in Australia, New Zealand

baileehendersonmay23.jpg
Bailee Henderson
May 30, 2022

Food Standards Australia New Zealand has released data on recalls in 2021 and recall trends over the last decade, revealing a drop in recalls overall. Allergen recalls accounted for half of all recalls in 2021.


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kitchen staff

Evaluation Finds Danish Kitchen Staff Lacking in Norovirus Awareness

baileehendersonmay23.jpg
Bailee Henderson
May 27, 2022

An evaluation of kitchen staff in Denmark, conducted by the Danish Veterinary and Food Administration, found that there is room for improvement in staff norovirus education and training.


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FAO Evaluates Food Safety in Bangladesh

baileehendersonmay23.jpg
Bailee Henderson
May 26, 2022

The Food and Agriculture Organization of the United Nations (FAO) recently evaluated an ongoing project to improve food safety in Bangladesh, titled, “Institutionalization of Food Safety in Bangladesh for Safer Food.”


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CDC food safety

CDC Launches New Food Safety Webpage

May 26, 2022

The U.S. Centers for Disease Control and Prevention (CDC) has published a new food safety webpage that provides information that can help prevent foodborne illnesses and outbreaks.


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cooked crayfish

Why Food Safety, Like Workplace Health and Safety, Must Be a Business Priority

Barry McGookin Ph.D.
May 24, 2022

Food safety has always been an important issue, but like workplace health and safety, its profile is growing and must be viewed as a business essential.


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peanut butter

Jif Products Recalled, 14 People Sickened by Salmonella

May 23, 2022

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


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Events

May 28, 2026

Advanced Sanitation Strategies for Allergen Risk Reduction in Food Processing

Live: May 28, 2026, at 2:00 pm EDT: From this webinar, attendees will learn why validation and verification are necessary for allergen control, and how analytical tools can support allergen management programs.

June 3, 2026

How to Build a Better Food Safety Training Program

Live: June 3, 2026 at 2:00 pm EDT: Join this webinar to learn how AI is impacting food safety training, and how you can leverage AI in your programs.

June 4, 2026

Building a Stronger Food Safety Program in a Changing GFSI Landscape

Live: June 4, 2026 at 11:00 am EDT: Attend this webinar to understand how GFSI requirements are evolving and what those changes signal for quality programs at food and beverage facilities.

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