Best Practices

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Food safety and quality systems do not have to be cumbersome and difficult to follow. The 5S system, when launched and properly maintained, can have a positive impact on food safety and quality programs, as well as operational efficiency.

In this episode of Food Safety Matters, we speak with Hilarie Warren, Jenny Houlroyd, and Wendy White of Georgia Tech about the critical intersection between worker safety and food safety, and how the food sector can maintain food safety standards while also improving worker safety.

The Institute of Food Science and Technology (IFST) recently published a new guide on food safety best practices for directors.

Strong food safety cultures are often associated with maturity, but they are not developed overnight. Three steps can help develop food safety culture maturity at any organizational level and company size.

This article gives a comparison of food safety/quality needs with employee safety during production, using the chemical application of peracetic acid to control environmental biological contamination as the example. It also examines how to better encourage collaboration between food safety and employee safety, using the hierarchy of controls as the guide.

The World Health Organization (WHO) has launched the Food Safety Community of Practice to share knowledge and improve practice.

To improve food safety and reduce the risk of foodborne illness related to meal kits, it is important to evaluate operations with a farm-to-fork lens, ensuring not just the safety of the meal kit itself but also promoting proper handling and preparation by the customer.

Implementation of rapid whole-genome sequencing could help transform microbial risk surveillance across the food industry from a surveillance approach to a more preventive approach; one in which we can identify outbreak indicators to predict, and take steps to prevent, a problem before it even occurs.