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Food safety education must move beyond delivering knowledge to give learners opportunities to practice applying what they know.

This article focuses on two main questions: first, why do food safety failures persist in high-velocity manufacturing settings despite the presence of comprehensive technical controls? And secondly, how do organizational beliefs and governance models influence ongoing risk exposure in these environments? 

This article explores the application of pre-wash and other food hygiene processes to raw agricultural products to implement food safety measures sooner in the production and processing of raw agricultural commodities. 

In this episode of Food Safety Matters, we discuss the Alliance to Stop Foodborne Illness Mentorship Program and its role in supporting professional growth in food safety, including lessons from the mentor-mentee experience, the value of perspectives outside one's own organization, and how mentorship can strengthen leadership, communication, and collaboration across the profession.

As regulatory requirements continue to evolve and consumer expectations increase, organizations across the fresh produce supply chain must adopt a proactive approach to risk management that emphasizes prevention, verification, transparency, and continuous improvement. 

This article explores how rapid detection technologies are transforming environmental monitoring programs for L. monocytogenes in dairy plants. It also discusses how faster detection supports quicker sanitation verification, improved risk-based monitoring, and more effective decision-making during contamination events.

As discussed at the 2024 Global Food Safety Symposium at Michigan State University, resilient food safety systems are not built by one technology, one regulation, or one training program. They come from sustained investment in people, partnerships, scientific excellence, and institutions that can respond to evolving risks.

Allergens are an unavoidable part of food processing, and effective control is key. Testing and control options are changing, with more technologies, test formats, and cleaning options available. How are food processors evaluating and choosing the options they use? This global survey of food processors seeks to find out.

This article discusses the limits of "dry" sanitizers in low-moisture environments in terms of performance, cost, employee safety, and the hidden risks of moisture in hard-to-clean niches.

In this episode of Food Safety Matters, we speak to Rhodes Yepsen, Executive Director of the Biodegradable Products Institute (BPI), about developments in California packaging policy and their potential implications for food processors and packaging manufacturers. Rhodes also discusses the role of compostable packaging in food waste reduction and the tradeoffs manufacturers must consider when balancing sustainability goals with food safety, product protection, and shelf-life requirements.