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In this episode of Food Safety Matters, we are joined by an FDA official, a county-level environmental health regulator, and a retail food industry association representative to discuss the research and application of behavioral science with food employees and regulatory agencies to reduce foodborne illness risk factors at smaller retail foodservice businesses. 

Risk culture is a construct in which the organization's values, beliefs, and behaviors influence actions relative to how it responds to risks. By reducing complexity across the organization's functions and processes, the different types of risk can be assessed and managed by a single, powerful approach so that the risk culture is more mature.

A simple review of organizational structures shows that food safety teams report to different functions across food companies, but what structure provides the best opportunity for success of the food safety team, and what are the measures of success? Identifying the structure that sets up the food safety team to drive daily compliance and upgrade existing programs is key. This article examines current organizational structures and evaluates the pros and cons of each.

On June 27–28 in Chicago, Illinois, national and international nut industry leaders convened for the Peanut and Tree Nut Processors Association’s (PTNPA) annual Operations and Technical Food Safety Summit.

The executive summary of the 2023 Global Food Safety Initiative (GFSI) Conference, offering insights and strategies to help food industry professionals amid supply chain disruption, has been released.

As leaders in food safety, it is our responsibility to develop the influential skills to "manage up" and "train upper management" on food safety risks and opportunities to secure the necessary funding for continued development.

In this episode of Food Safety Matters, we are joined by Dr. Steven Lyon, Director of Food Safety–Field Operations at Chick-Fil-A, to discuss the company’s work in digital solutions and innovation, antimicrobial resistance mitigation, food safety culture, and other areas.

With the post-pandemic ramp-up of in-person, global sporting events comes a parallel increase in the number of food safety professionals required to oversee the catering of such events. Event organizers and caterers alike have come to understand the importance of food safety in such large-scale scenarios.

Food business operators must ensure that their HACCP teams are motivated, dynamic, and knowledgeable, and that they correctly identify and outline all possible hazards for their product.

What does it take to have an extremely effective Food Safety and Quality Assurance (FSQA) technician team on the production floor? This article shares practiced perspective on "what it takes." Attributes for success are identified and explained. How they are integrated within a FSQA team on the floor will go a long way to galvanizing the success of that team. For food and beverage companies, "success" means effective risk identification and management, protection of public health, reduced costs of poor quality, and the manufacture and sale of high-quality food and beverage ingredients and products.