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New regulations mark the first time that packaging operations will come under the regulatory microscope in a significant way.  

Cases of intentional contamination are infrequent but can result in serious adverse public health consequences and economic impact.  

FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.  

Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.  

Globalization of the food supply brings incredible growth opportunities, but the accompanying challenges cannot be ignored. Traceability throughout a complex supply chain has resulted in much greater risk exposure and potential liability for food manufacturers.  

Attention to food safety and making it the company’s highest priority can help managers assess employee performance.  

All sanitation programs have the ultimate goal of reducing and/or eliminating all harmful contaminants.

While you can’t make employees care about food safety, you can guide them: Tips and tools are presented for upper management to create a culture of food safety at food companies worldwide.

The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.