Food Safety Top Stories

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As reliance on digital tools increases, it is essential to recognize human skills in maintaining high food safety standards.

Less than two months after the filing of a first-of-its-kind lawsuit against ultra-processed food manufacturers, President Trump released an Executive Order establishing the Make America Healthy Again Commission. 

Part 4 of this article series explores techniques to identify and mitigate threats emerging from compromised business credentials.

This article discusses Extended Producer Responsibility (EPR) programs and how the federal government is responding to state activity on EPR, as well as the food safety aspects of EPR packaging program requirements. 

This article discusses the development of a USDA-NIFA funded project aimed at solving the problem of the dire workforce shortage of food safety inspectors, auditors, and managers through a paradigm shift in food safety education in higher education.

The hygienic design, sanitation, and maintenance of food processing equipment and the surrounding production facilities are of paramount importance for an effective food safety sanitation program. In this column, we share firsthand information from processors about their programs, as well as the challenges and obstacles they face in keeping their equipment and facilities in the best condition to ensure food safety.

This article explains how to implement food safety and quality continuous improvement programs, and what should they include.

This article looks at the use of UV-C light in combination with hydrogen peroxide (H₂O₂) to disinfect packages in the extended shelf life of milk and plant-based products.

This article discusses water quality considerations for food and beverage processing, sanitation, and other facility operations.

Although trends in Listeria monocytogenes outbreaks are important, it is more concerning that these outbreaks continue to occur despite industry efforts. This article explores the underlying causes of persistent L. monocytogenes outbreaks and emphasizes the need for leadership behaviors outside of food safety to transform organizational culture to eradicate or control L. monocytogenes.