Food Safety Top Stories

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Despite new regulations, food safety programs, and third-party audits, food recalls are expected to reach a five-year high. Part two of this article series continues exploring the reasons behind this trend, and identifies a list of precursors that, if identified and addressed, could close critical gaps and help prevent recalls.

This article provides a regulatory perspective on some of the technical challenges that growing cannabis markets face, specifically focusing on product standardization, quality control testing, and consumer education and awareness amid a rapidly developing industry.

Food safety is more than just following protocols; it is about identifying and managing the unique risks in your food production or kitchen environment.

This article discusses the challenges facing the food industry with only one year left until the FSMA 204 compliance deadline.

An internal audit is an intensive assessment of all elements making up the food safety management system. It helps determine if the system is effective and is being properly maintained.

Improving food safety practices does not necessarily require a complete overhaul of systems. Sometimes, the solution lies in simplifying the language we use.

This year’s Top Ten Food Safety Innovations list was chosen based on which discoveries and technologies attracted the most attention from Food Safety Magazine readers, including new detection methods for chemical and microbiological contaminants, novel processing technologies, preharvest interventions for microbial risks, and others.

There are many vehicles to provide food safety learning to industry professionals. While none can provide a one-time or all-encompassing food safety learning experience, all learning opportunities are investments in one of industry’s most essential resources—the people directly supporting safe food production.

This article addresses the requirements of the 3-A Sanitary Standards and some common misconceptions. It also describes the relationship between the 3-A Standards and U.S. federal regulations, as well as hygienic requirements beyond the sanitary design of the equipment—installation, validation, and maintenance.

This column explores food processors’ comments on the potential impacts of important industry developments, including the establishment of FDA’s Human Foods Program and USDA’s developing new regulatory approach to Salmonella in poultry. The article also delves into processors' priorities for their food safety programs in 2025.