Food Safety Top Stories

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It is essential that food processors establish a properly documented pallet management program to prevent issues caused by improper pallet use, storage, inspection, maintenance, and cleaning.

This article explores the critical yet underappreciated vulnerabilities of ready-to-eat (RTE) foods in retail and foodservice settings, including blind spots in handling practices, supplier-level failures, and the vital importance of reheating protocols and environmental controls.

This article discusses the results of a survey conducted by the Association of Food and Drug Officials (AFDO) on the states of food safety culture and the use of food safety management systems among smaller-scale foodservice establishments in the U.S.

The threats to food safety are evolving, and so must our approaches. The traditional boundaries between safety, nutrition, and public health are increasingly artificial—and increasingly counterproductive.

Companies that remain committed to their traceability roadmaps will secure strategic, operational, and commercial benefits well before the extended deadline arrives.

Food businesses must shift from compliance to competence, embedding transition plans as a core requirement of a learning and development strategy.

This article examines cleaning and sanitization in the retail foodservice sector, with a fresh-cut produce example.

This article discusses the use of big data and philosophical challenges with food safety for commercial products.

This article discusses biosurveillance intelligence, surveillance, and reconnaissance for food processors, from a system design and operation standpoint.

Globally, unsafe food costs low- and middle-income countries over $110 billion USD annually in productivity losses and medical expenses. The cost of doing nothing is far higher than the cost of effective action.