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Despite the widely accepted gains emerging from adopting food safety management systems worldwide, the foodservice and catering sectors have not made advances towards deploying such systems in improving their food safety and hygiene practices. Read more for a proposed framework to aid this situation.

With global food safety more important than ever before, Food Safety Magazine is taking a closer look at how various regions of the world are addressing current issues facing the food industry today.

This article discusses several key components of an overall “quality system” and the approach that food companies can take to attain both quality and food safety in their organizations.

For those food enterprises that wish to export to U.S. markets, both the quality and safety of their products have become serious corporate issues. Read more for the impact of quality control on the import/export process.

It is no secret that there has been significant media exposure, public health impact and decrease in consumer confidence in recent years due to some significant food safety incidents.

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.