Management

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Ten years after we first defined food fraud in an academic sense, there has been a lot of progress, but we still have a long way to go. Learn how management systems are maturing and shifting resource allocations and what this means for the future.

For all the food safety benefits that Hazard Analysis and Critical Control Points (HACCP) and preventive controls have brought us, perhaps public health would be better served if companies put the most effort toward managing their greatest risks instead of thinking of risk in yes/no terms.

The Retail Food Safety Regulatory Association Collaborative has worked to develop diverse strategic priorities, such as improving the regulatory approach, competency, and food safety culture in the regulatory community and enhancing the sharing of best practices among retail food protection partners.

To understand how these cultures are necessarily interwoven, it is important to review the underlying principles for operational excellence and why world-class companies seek to follow its principles.

Personal hygiene has long been a pillar of food safety. The pandemic not only created massive global awareness campaigns for handwashing but also provided food safety practitioners a platform for driving hygienic practices as the simple yet undisputed foundation of public health.

Given the large number of contamination events involving the contamination of frozen vegetables with Listeria, are suppliers of these products able to control other harmful microorganisms from contaminating their products?

This article outlines the identification of and responses to these outbreaks, the actions taken to prevent future outbreaks, the challenges encountered, possible contamination routes, and how current regulations may affect sprout safety.

Food safety concerns of off-premises sales for restaurants are the food safety risks associated with food preparation and the additional risk of keeping the food safe after the food has been prepared.

Even under the best of circumstances, agriculture faces myriad pressures. Exacerbated by climate change, these pressures are making agriculture a more vulnerable and challenging enterprise, impacting food production, processing, storage, and distribution. In other words, our entire food system is threatened by climate change.

This article elaborates on public-private partnerships in food safety, what their added values are in enhancing food control systems, and provides an example how coregulatory approaches using information from voluntary third-party assurance programs can lead to improved food safety outcomes.