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In this episode of Food Safety Matters, we speak to internationally regarded microbiologist and process authority—and Food Safety Magazine’s 2026 Distinguished Award Recipient—Larry Keener, about the highlights of his career, important food safety developments, and advice for early-career professionals.

Food safety professionals need better PR, not only to give credit where credit is due but also to ensure that a consistent stream of young talent is entering and innovating in the field.

The session “Breaking Silos, Breaking Bias—Real Collaboration in Food Safety,” taking place on May 13 during the upcoming Food Safety Summit, will candidly discuss why cross-sector collaboration often falls short and offer practical solutions for breaking down barriers.

Taking place June 24–25 in Oak Brook, Illinois, the event provides strategic insights and practical solutions tailored to the nut industry.

In this episode of Food Safety Matters, we speak to two industry leaders and Food Safety Summit Editorial Advisory Board members about managing food safety programs across large-scale, global operations; upcoming Summit sessions on imported food safety risks and food safety culture; and advice for early-career food safety professionals.

Most food manufacturers know that documentation matters. Few have stopped to calculate what poor documentation is costing them—in time, in audit exposure, and in the operational intelligence they can't yet use.

Monitoring and recordkeeping are the heart of HACCP. Records demonstrate that the program is being properly managed and that the established critical limits are being met, providing supporting data to show that the processor is producing safe foods.

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.