Food Safety Top Stories

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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.

This article discusses how effective supplier screening is critical to managing risks such as food fraud, regulatory non-compliance, and unethical sourcing.

Preventive maintenance, which involves a great deal of documentation and recordkeeping, can be considered as the most complex and detailed of the essential prerequisite programs.

When experts from human food, animal food, academia, and government sit at the same table, the common ground is often larger than expected.

Some EU and UK food law changes in development could arrive sooner than expected, and others will take more time to go into effect. This article discusses food law changes to watch for in 2026.

By prioritizing evaluation, a food business can ensure that training programs deliver real value to the employee and business while optimizing resources, driving growth, and promoting continuous improvement.

The U.S. Food and Drug Administration (FDA) is making progress on its planned endeavor to take a closer look at substances added to or otherwise found in food and food contact materials. 

Without proper sanitation, surfaces and other areas in food processing facilities provide an ideal environment for the growth of biofilm on food contact and non-food contact surfaces. This article discusses biofilm mitigation solutions for food processing operations. 

This article focuses on the fundamentals of shrimp processing and the various steps in which facilities can manage food safety and quality challenges to generate wholesome and safe products for global markets.