Best Practices

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For those leading the food and beverage industry, there is tremendous opportunity for growth—but with growth comes risks that can negatively impact operations, profitability, and reputation.

In this episode of Food Safety Matters, we are joined by Sherry Brice, M.B.A., Chief Supply Chain Officer at W.K. Kellogg Co. She discusses her experiences as a food safety and supply chain business leader, and shares practical strategies and considerations for other professionals in driving business value by balancing food safety priorities, supply chain requirements, and working with diverse teams.

This article examines the multifaceted threats to food safety posed by climate change, focusing on cross-sectoral solutions to adapt to multiple emerging food safety risks.

A question that often arises is, "Does a food production establishment require both a HACCP plan and a Food Safety Plan?" The answer to this question depends on country- or region-specific legal requirements, among other factors.

On November 28, 2023, the Institute for the Advancement of Food and Nutrition Sciences (IAFNS) and McGill University are hosting a free, virtual food safety workshop on food safety hazards and controls in food production environments.

In this episode of Food Safety Matters, we are joined by Dr. Kathy Knutson, an author, food safety consultant, and educator for the cannabis industry. She discusses packaging, good manufacturing practices, training, and other considerations for ensuring the safety of cannabis-infused edibles and beverages, as well as the complicated patchwork of state regulations for cannabis and the potential for future federal regulation. We also hear from Dr. Hal King, the Editor of Food Safety Leadership in the Business of Food Safety, a new digital book published by Food Safety Magazine that serves as a resource for the retail foodservice industry. The book defines and models food safety business leadership from the perspective of top food safety business leaders at best-in-class retail foodservice operations.

Nut product innovation is an exciting space, with companies working on creative new solutions and ingredients, which can play a key role in creating a safer food supply. A majority of Peanut and Tree Nut Processors Association (PTNPA) member companies regularly and proactively educate financial, maintenance, and inventory teams on what it means to operate in a culture of food safety. 

The Center for Food Integrity 2023 Transparency Summit will take place November 14–15 at the Loews Chicago O’Hare Hotel. Experts will discuss transparency opportunities and challenges across the food supply chain.

The Spanish Agency for Food Safety and Nutrition (AESAN) has compiled a report that determines which fruits and vegetables are most at risk of spoilage when sold in bulk and the associated food safety risks.

It is up to each and every food processor, handler, and warehouser to develop, document, and implement a policy regarding photography of their operations. This is a much greater challenge today compared to 20 years ago because nearly every cellphone has a high-quality camera with the ability to capture both pictures and video. Operations that are regulated by FDA must also factor the agency into their camera policy.