The FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) convened to review the most recent scientific literature regarding the control of Campylobacter on chicken meat. The experts emphasized the importance of a multi-hurdle approach in production and processing.
In this episode of Food Safety Matters, we are joined by Dr. Jason Richardson, Vice President of Global Quality and Food Safety at The Coca-Cola Company, for a discussion about his work as a food safety business leader to refresh and reframe food safety culture to drive enterprise-wide optimization and growth.
This article delves into the various cross-functional teams and roles within a food manufacturing organization that play crucial parts in maintaining the highest standards for food safety and quality.
This article, authored by speakers summarizing their workshop at the 2023 Food Safety Summit, explores components for food safety professional development and business management to help empower food safety leaders throughout their careers and in their day-to-day work.
A recent report from the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) provides an assessment of the efficacy of different control strategies for non-typhoidal Salmonella in broilers and chicken meat at primary production, processing, and post-processing.
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.