Food Safety Top Stories

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AI has moved into food safety programs faster than policies, procedures, and comfort levels can adapt. The gap between what organizations say and what people do regarding AI use is one of the most interesting—and potentially risky—signals from this Food Safety Insights survey.

This article discusses how, in most cases, more microbial reduction comes from cleaning than from sanitizing. 

When workforce capability receives limited attention, it raises broader questions about leadership commitment to protecting both employees and consumers. Building a strong food safety culture requires more than policies and audits; it requires sustained investment in the people responsible for providing safe food every day.

In this episode of Food Safety Matters, we speak to Fresca Foods’ Vice President of Operations, Miguel Ramirez, and former Fresca Foods FSQ Manager Madisen Hodgson, M.S. about cultivating a strong and effective food safety culture, including practical tips for measuring outcomes, driving continuous improvement, engaging frontline employees and leadership, and more.

This article discusses toxicology and human exposure to pesticide residues in foods, including policy context and risk communication recommendations.

This article shares best practices for using existing organizational momentum to drive food safety culture improvement and keep SQF scores high. It also suggests ways to cast a wide net to gather ideas for continual improvement that will reduce risk and better protect public health. 

Once seen primarily as compliance enforcers, QA teams are now expected to be strategic business partners, shaping food safety culture, driving skills development, and leveraging risk and data analytics to enable continuous improvement.

In aseptic systems, product sterilization is only one part of a much larger control strategy. FDA's Acidified and Low-Acid Canned Foods framework outlines the regulatory requirements for producing aseptic products, but a functioning system also depends on effective sanitation, strong control of ingredients and packaging materials, and robust maintenance. 

AI-enhanced biosurveillance, integrated sensor networks, and intelligent analytics have been framed as critical enablers of safer, more efficient food systems. At the same time, the field has begun to acknowledge that the same tools that drive efficiency and predictive power can also be turned against the food system itself. 

In this episode of Food Safety Matters, we speak to WHO’s Dr. Elaine Borghi about the new global foodborne disease burden estimates, updates to the methodology, key insights from the data, and the importance of using data to target food safety interventions, aligning with the WFSD theme “From Burden to Solutions—Safe Food Everywhere.”