Supply Chain

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Industry must take it upon ourselves to ensure that our supply chain is sound. It’s the best defense against food fraud we could have.

Putting procedures in writing so that they can be carefully followed is a best practice that should be in place in every establishment offering gluten-free or other allergy-safe dishes.

Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.

The Foreign Supplier Verification Program makes importers responsible for ensuring the safety of food products they bring into the U.S. for distribution and sale for consumption by the public.

The potential applications of this work with Bt maize are discussed with regard to reductions in pesticide use and resistance, as well as benefits to crop safety.

What are the practical effects of the Sanitary Transportation of Human and Animal Food rule on the shippers, loaders, carriers, and receivers involved in the transportation of human or animal food?  

Given the recent challenges for the U.S. restaurant and foodservice industry, it is an opportune time to explore the future of food safety in this industry sector and what lies ahead—by extension—for its supply chain partners.

Leaders come and go in companies, and it is an ongoing challenge for food safety professionals to educate and engage senior leaders to take ownership of food safety.

Industry leaders in food retail help elucidate the challenges around creating a culture of food safety.

In this article, we take a closer look at a reductionist versus an apparent holistic approach for agricultural crop production practices.