Food processing facilities experience many different changeovers. Rapid changeover, or Single-Minute Exchange of Die, can be beneficial to increasing efficiencies in a food processing facility. Reduction in downgrade or defects and an increase in employee communication and morale are several benefits of a well-oiled changeover process.

Learn how essential, proper cable protection and wire management solutions help avoid food safety recalls and meet today’s stringent standards.

The West appears to exhibit heightened awareness about food safety, with many countries claiming that they maintain high standards during the production, distribution, storage, and sale of food, and that they have mandatory legal requirements to protect people. However, there is less understanding of what makes human diets sustainable in a way that ensures global food security and sustainability.

As food safety professionals, we are faced with a compelling need to sell food safety to corporate leadership. Just being the company's food safety scientist is not enough, however. You must be a technical businessperson and use your scientific skill and training to enable the business to succeed, innovate, and grow.

In recent years, the meaning of food safety has changed for many companies. It has grown from a team of professionals in charge of keeping a product safe to an ethos that defines how companies operate. In this exclusive eBook, we help move that conversation forward with industry-leading content that is both descriptive and prescriptive, helping you create a company culture that places safety at the heart of everything you do.

The Global Food Safety Initiative (GFSI) has released its first Science and Technology Advisory Group (STAG) Report, which focuses on four themes impacting food safety: “Big Data,” the role of the microbiome, emerging foodborne pathogens, and food system resilience.

Maple Leaf Foods’ 12^th Annual Food Safety Symposium was held on October 24, 2022, and the theme was “How Measurement, Management and Transparency Builds Long Term Trust Among Stakeholders.”

In this episode of Food Safety Matters, we talk to Michael (Mike) Cramer, author of Food Plant Sanitation—now in its third edition! Mike has nearly 43 years of experience in food safety and quality assurance (FSQA) and sanitation at meat and poultry processors and major frozen foods producers, having retired from Ajinomoto Foods North America in 2021. He discusses his learnings throughout his time in industry and provides guidance, resources, and valuable insights for both experienced and up-and-coming FSQA professionals looking to implement effective sanitation programs and foster healthy food safety cultures at their organizations. 

It is imperative that we have an immediate paradigm shift in how we manage risk in foodservice establishments to significantly decrease the health and economic burden of foodborne illnesses. This article discusses how to develop a prerequisite program that can be used to train and be monitored via a Food Safety Management System (FSMS) in a foodservice establishment.

For National Food Safety Education Month 2022, the National Environmental Health Organization (NEHA), the U.S. Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), and the U.S. Food and Drug Administration's (USDA's) Food and Nutrition Service are offering educational webinars and informational resources.