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Why SSOPs are the Foundation of a Well-Functioning Food Safety Program

Key Elements of Sanitation Standard Operating Procedures

Angela Anandappa Ph.D.

August 17, 2021

Preventive Maintenance: Another Preventive Control?

Keeping food safe is the ultimate goal

Bob Lijana M.Sc.

August 17, 2021

By transforming maintenance into a preventive control, its effectiveness is enhanced by helping prevent food safety issues from occurring and increasing the company's confidence in its quality and food safety programs.

What We Learned from COVID-19 Infections in Meat and Poultry Workers

Lessons from the meat and poultry processing industry about coronavirus spread and prevention

Deborah Carr D.V.M., M.P.H.

August 12, 2021

The meat and poultry industry faced unprecedented disruption from the COVID-19 pandemic, as employees worked in tight quarters on production lines, making it especially vulnerable. What is the current state of knowledge of the risk factors for such workers?

Conquering Food Safety Challenges for Plant-Based Ingredients

Ingredients in plant-based food products introduce unique challenges for food safety

Bert de Vegt M.Sc., M.B.A.,

August 12, 2021

The growth in plant-based foods requires a closer look at the safety of their ingredients and raw materials as well as the adoption of an integrated approach to food safety in this young product category.

The All-Too-Human Causes of Food Safety System Shortfalls

Moving from knowledge-based to behavior-based training might be key to culture change

Dima Faour-Klingbeil Ph.D.

August 12, 2021

Knowledge of food safety is essential to enhance safe food handling practices and compliance. Still, knowledge and training alone are insufficient to ensure safe practices and staff compliance. Learn about the role of organizational factors on improving employees' food safety behaviors and the culture of food safety system implementation.

Ten Years Later: Defining Food Fraud and Envisioning the Future

A look at how far we’ve come and where we’ve yet to go

John W. Spink Ph.D.

August 12, 2021

Ten years after we first defined food fraud in an academic sense, there has been a lot of progress, but we still have a long way to go. Learn how management systems are maturing and shifting resource allocations and what this means for the future.

Op-Ed: FDA Needs to Act Now on Toxic Metals in Baby Food

Exclusive remarks from Congressman Raja Krishnamoorthi to Food Safety Magazine

Congressman Raja Krishnamoorthi, J.D.

June 21, 2021

As Chairman of the House Oversight Subcommittee on Economic and Consumer Policy, Congressman Krishnamoorthi initiated an investigation into toxic metals in baby food to find alarming levels from a variety of companies. In response, the Congressman has introduced the Baby Food Safety Act. In addition, the FDA responded to the Oversight investigation by introducing their “Closer to Zero” campaign, but the campaign does not go far enough nor fast enough.

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

Rethinking preventive approaches to food safety

Jennifer McEntire, Ph.D.

June 20, 2021

For all the food safety benefits that Hazard Analysis and Critical Control Points (HACCP) and preventive controls have brought us, perhaps public health would be better served if companies put the most effort toward managing their greatest risks instead of thinking of risk in yes/no terms.

Retail Food Safety Regulatory Association Collaborative

The Retail Food Safety Collaborative: Putting Collaboration into Action at Retail

Honing a strategy for reducing risk at consumer contact

Brooke Benschoter, APR, M.Sc.

June 20, 2021

The Retail Food Safety Regulatory Association Collaborative has worked to develop diverse strategic priorities, such as improving the regulatory approach, competency, and food safety culture in the regulatory community and enhancing the sharing of best practices among retail food protection partners.

Merging Food Safety and Operational Excellence

Combining the best of both food safety and operations

Juliana Canale Jeffrey Hartman

June 20, 2021

To understand how these cultures are necessarily interwoven, it is important to review the underlying principles for operational excellence and why world-class companies seek to follow its principles.

Live: April 8, 2026, at 11:00 am EDT: From this webinar, attendees will learn why reinspecting with in-line equipment is not sufficient when it comes to potential foreign material contamination.

Live: April 16, 2026, at 2:00 pm EDT: From this webinar, attendees will learn why recordkeeping and document control are essential to food safety and business management.

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

Food Safety Top Stories
RSS

Why SSOPs are the Foundation of a Well-Functioning Food Safety Program

Preventive Maintenance: Another Preventive Control?

What We Learned from COVID-19 Infections in Meat and Poultry Workers

Conquering Food Safety Challenges for Plant-Based Ingredients

The All-Too-Human Causes of Food Safety System Shortfalls

Ten Years Later: Defining Food Fraud and Envisioning the Future

Op-Ed: FDA Needs to Act Now on Toxic Metals in Baby Food

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

The Retail Food Safety Collaborative: Putting Collaboration into Action at Retail

Merging Food Safety and Operational Excellence

Never miss the latest news and trends driving the food safety industry

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Food Safety Top Stories RSS

Never miss the latest news and trends driving the food safety industry

Newsletters | Website | eMagazine

Food Safety Top Stories
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