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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.

Virtual education and training sessions have become imperative to maintaining and ensuring business continuity. Learn how this format can work for your food business.