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Once seen primarily as compliance enforcers, QA teams are now expected to be strategic business partners, shaping food safety culture, driving skills development, and leveraging risk and data analytics to enable continuous improvement.

The knowledge paper, titled, “The Future of Food Safety,” was developed in partnership with a top FAO food safety official and written by a former Codex Chair.

Each food processor, ingredient manufacturer, beverage manufacturer, or food hander should develop, document, implement, and maintain a program that focuses on how to prepare for and deal with an audit.  

In this episode of Food Safety Matters, we speak to internationally regarded microbiologist and process authority—and Food Safety Magazine’s 2026 Distinguished Award Recipient—Larry Keener, about the highlights of his career, important food safety developments, and advice for early-career professionals.

Food safety professionals need better PR, not only to give credit where credit is due but also to ensure that a consistent stream of young talent is entering and innovating in the field.

The session “Breaking Silos, Breaking Bias—Real Collaboration in Food Safety,” taking place on May 13 during the upcoming Food Safety Summit, will candidly discuss why cross-sector collaboration often falls short and offer practical solutions for breaking down barriers.

Taking place June 24–25 in Oak Brook, Illinois, the event provides strategic insights and practical solutions tailored to the nut industry.

In this episode of Food Safety Matters, we speak to two industry leaders and Food Safety Summit Editorial Advisory Board members about managing food safety programs across large-scale, global operations; upcoming Summit sessions on imported food safety risks and food safety culture; and advice for early-career food safety professionals.

Most food manufacturers know that documentation matters. Few have stopped to calculate what poor documentation is costing them—in time, in audit exposure, and in the operational intelligence they can't yet use.

Monitoring and recordkeeping are the heart of HACCP. Records demonstrate that the program is being properly managed and that the established critical limits are being met, providing supporting data to show that the processor is producing safe foods.