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The event focused on the alignment and intersection of food safety culture and best practices to control Listeria monocytogenes and prevent foodborne illness.

The Food Safety Authority of Ireland (FSAI) has published a new resource to assist food businesses in meeting food safety culture requirements, and to provide a framework for inspectors to assess food safety culture.

This article discusses the results of a survey conducted by the Association of Food and Drug Officials (AFDO) on the states of food safety culture and the use of food safety management systems among smaller-scale foodservice establishments in the U.S.

By joining the Alliance to Stop Foodborne Illness, the Meat Institute will promote food safety best practices and engage in other efforts to prevent foodborne illness on behalf of meat and poultry companies.

With Dubai receiving about nine million metric tons of food annually, having over 26,000 food establishments, and being home to more than 200 nationalities, the scale—and the stakes—for food safety are enormous.

Women in Food Safety is recognizing its fifth anniversary while marking the major milestone of becoming an official nonprofit organization, strengthening its mission to empower woman food safety professionals worldwide.

This article examines the common elements and synergies between food safety culture and food safety management, and how to leverage both food industry needs.  

After a nine-month delay, Series 2 of FDA’s and the Alliance to Stop Foodborne Illness’ joint Food Safety Culture Webinar Series will kick off in September.

In any manufacturing facility, managing change can create great momentum and benefits, or cause catastrophic disasters. This article discusses fundamental factors for understanding and overcoming resistance to change.

In the second of this two-part episode of Food Safety Matters, we interviewed professionals from industry, consumer advocacy, and foodservice, live from the show floor of the Food Safety Summit, which took place on May 12–15 in Rosemont, Illinois. We discussed the efficacy of finished product testing, educating and advocating for consumers, food safety culture tools, and more.