Food Safety Top Stories

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This article examines the frequent contamination of fresh produce (e.g., cucumber and sprouts due to recent outbreaks linked to these foods) with Salmonella and Shiga toxin-producing Escherichia coli.

Proposed certification scheme updates, such as SQF Edition 10 and ISO 9001:2026, are shifting the focus from compliance to proactive, integrated food safety management. For quality assurance teams, this represents both a challenge and an opportunity: ensuring safe, compliant operations while influencing broader operational performance and workforce capability.

This article presents the conceptual understanding and objectives of hygienic zoning for food and beverage processing facilities. It discusses linear workflow and cross-contamination, the design of cleaning and disinfection strategies, pathogen environmental monitoring, and the legal implications of hygienic zoning and positive outcomes for industry.

This article further discusses the results of a survey of food processors worldwide regarding food safety culture and the key performance indicators (KPIs) used to measure daily operations and continuous improvement.

Every food processor, food handler, or other food operator under FDA jurisdiction should have a program in place to deal with an FDA inspection. This column explains what this program should include and how to work with FDA investigators during an inspection.

In light of changing regulations and consumer demand for cleaner labels, this article explores the evolving science, gaps in regulation, and food safety and quality strategies needed to safeguard brands, achieve compliance, and develop the next generation of transparent food systems.

Drawing on extensive research, industry conversations, and insights from focus groups and job task analysis, the Sanitation Controls Practitioner Program (SCPP) identifies critical job tasks related to sanitation. This article, inspired by the SCPP's comprehensive approach, will delve into the three pillars of an effective sanitation program: cleaning, monitoring and verification, and sanitizing.

Applying wet sanitation in dry environments often increases risk. Food processors need a balanced understanding of these risks and their desired cleaning outcomes; specifically, the impact of different sanitation practices and how those impacts are driven by hygienic design challenges in their facilities.

This article explores the journey to safe, high-quality natural colors at Oterra, from the field to harvested raw materials to finished product, and how the company maintains compliance with global food safety and regulatory frameworks.

Manufacturers that proactively align decorative ingredients with clean-label, non-GMO, and allergen management strategies are better positioned to meet retailer requirements, reduce operational risk, and respond to changing consumer values.