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Researchers at Penn State University (PSU) have developed and piloted a food safety training program for farmers market vendors, in response to a need revealed by previous studies.

Food safety guiding principles are the same for all companies, but how they are used is dependent not only on the uniqueness of the company but also upon the biases and culture inherent to the company. The latter are often underestimated in their importance and impact. To address these topics, Food Safety Magazine recently hosted a webinar that featured a group of experienced senior leaders and a food safety culture expert as the panelists and moderator, which this article summarizes.

Food safety and hygiene training is a crucial component in the success of a food establishment. Food handlers are the first line of defense against food safety threats within a facility; consequently, they should be equipped with the right tools and knowledge required to combat food safety and hygiene issues within their control.

Errors involving product contamination, misbranding, and undeclared allergens remain the three leading causes of food recalls. Since employees are the cornerstone for preventing allergen and gluten adulteration, providing proper training to staff can prevent errors that could lead to a recall.

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.

With the COVID-19 pandemic (hopefully) solidly in the rearview mirror, we wanted to find out what projects and initiatives food companies are focusing on for the rest of this year and into 2023. We heard from more than 200 food processors in every major category. They reported a wide-ranging wish list of projects and priorities, with improving their food safety culture, more training, improving their supply chain management (especially with their foreign suppliers), and improving their sanitation and environmental monitoring programs at the top of the list.

Data analysis from more than 3,000 food manufacturing facilities reveals specific actions and characteristics that enable companies to have stronger food safety outcomes.

In this episode of Food Safety Matters, we interview Tia Glave and Jill Stuber, seasoned food safety and quality (FSQ) consultants and the founders of Catalyst LLC., about the realities of coaching a food company through its food safety culture journey. We also discuss the ways in which FSQ leaders can drive positive change in their organizations’ food safety cultures and why the FSQ leader plays an integral role in accomplishing this goal.

The National Environmental Health Association (NEHA) has launched a countrywide assessment that will inform decisions about food safety training and resources as part of the Retail Flexible Funding Model Grant Program. All individuals working in retail regulatory food safety are encouraged to complete the survey.

The California Leafy Greens Marketing Agreement (LGMA) and Stop Foodborne Illness have updated their renowned training video, The Why Behind Food Safety, nearly a decade after its original release.