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The Poultry Industry Food Safety Council (PIFSCo) will take an all-of-industry approach to identifying research priorities, sharing practical solutions, and promoting continuous food safety improvement.

The in-person Dairy Plant Food Safety Workshops and Supplier Food Safety Management Workshop help dairy manufacturers enhance their in-plant and supplier food safety programs and strengthen preventive controls, in alignment with regulatory requirements.

In this episode of Food Safety Matters, Richard Stier, M.S., a consulting food scientist and longtime Food Safety Magazine contributor, recalls lessons from decades in food processing facilities, discussing crisis preparedness, internal audits, facility sanitation and employee hygiene, HACCP, and why strong food safety programs must be continuously improved to remain effective.

The FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) has published a report on prevention and intervention measures for foodborne virus–commodity pairs of concern.

Preventive maintenance, which involves a great deal of documentation and recordkeeping, can be considered as the most complex and detailed of the essential prerequisite programs.

The way people shop, cook, and seek information is evolving rapidly, and with it, the expectations placed on food safety educators, regulators, and industry partners.

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 Institute of Food Technologists’ (IFT’s) Science and Policy Initiatives team has revealed the top five food trends of 2026 that are predicted to impact the food and policy landscape related to innovation, safety, sustainability, and consumer trust.

This article discusses how an operation should develop, document, implement, and maintain a program to properly manage the many chemicals that are used in food processing.

Quality assurance professionals and frontline leaders must ensure that food handlers learn and apply food safety principles on the job. Effective food safety training should be action-oriented, engaging, and designed to build competence.