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Marking the first time an SQF Code is introduced as a fully digital experience, the newly released Edition 10 is designed to strengthen audit credibility, reinforce food safety culture, and provide clearer signals around risk.

This article further discusses the results of a survey of food processors worldwide regarding food safety culture and the key performance indicators (KPIs) used to measure daily operations and continuous improvement.

Drawing upon insights shared by UK food safety professionals, a report produced by the Food Safety Research Network (FSRN)/Quadram Institute identifies emerging defenses against microbiological risks in food production environments, including science-backed approaches, advanced technologies, and culture-based initiatives.

Boar’s Head has reopened its Jarratt, Virginia production facility, which was closed after being implicated in a fatal listeriosis outbreak in 2024. The company says the plant, which had exhibited serious food safety and hygiene violations, has undergone renovations and enhancements.

In this episode of Food Safety Matters, we speak to Campbell Mitchell, Head of Food Safety and Compliance for Kraft Heinz North America, about working in cross-cultural teams, communicating the importance of food safety beyond lab testing, how consumer demands influence safety-adjacent business decisions, the use of advanced digital tools, and other topics.

The next webinar in the food safety culture series will share practical strategies for avoiding complacency through proactive, ongoing reinforcement of company values.

Amazon, Amerisan, the Meat Institute, Mérieux NutriSciences, and Yum! Brands have joined the Alliance to Stop Foodborne Illness, a collaborative effort to advance food safety culture, prevent foodborne illness, and protect consumers.

By examining global standards such as HACCP, GFSI, and SQF, this article explores the gaps in current competency assessments and the risks posed by these gaps. It also provides actionable strategies to empower frontline leaders and quality assurance teams to improve where necessary.

This article discusses the results of a survey of food processors worldwide regarding food safety culture and the preventive controls-aligned key performance indicators (KPIs) used to measure daily operations and continuous improvement.  

The third installment of the second FDA-Stop Foodborne Illness Food Safety Culture Webinar Series, titled, “Measure the Power of Declared Values,” will be held on December 17.