Best Practices

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The food industry must continue to take responsibility for what it can control and not rely on, or expect, regulators to find the gaps in the process.

For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.

A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner.

The causes of produce-related outbreaks, including field-level contamination or contaminated inputs such as water, do not discriminate between small or large producers.

Amid consumer, regulatory and food processor urgency to address and resolve food safety issues increases in value-added foodborne pathogen detection options is also evident.  

When the dust settles after a pandemic hits, the food industry and individual businesses will be judged on how they conducted operations during the pandemic.

Today food companies need new initiatives to demonstrate their ability to produce safe products and keep public confidence.

The CEO should know all about food safety for the proper management of the business.

An interview with Lee Sanders of the American Bakers Association reveals the latest food safety challenges facing bakeries today.

If we don’t know who is getting sick from which organisms present in food, we can’t do our jobs properly to safeguard public health from foodborne pathogens.