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This article discusses how the overlooked sub-group of middle management plays a large part in determining culture, execution, and risk performance.

Monitoring and recordkeeping are the heart of HACCP. Records demonstrate that the program is being properly managed and that the established critical limits are being met, providing supporting data to show that the processor is producing safe foods.

Precision fermentation has the potential to improve food security, promote sustainable food production, and support the food sector as an important driver of economic growth. The biotechnology behind precision fermentation is likely to become progressively visible, and its role in food manufacturing will become increasingly important.  

This article examines the need to always engage subject matter experts in the analysis of AI results for food safety in the context of biosurveillance and cognitive security.

This article looks at food safety in hydroponic agriculture, including interventions used in hydroponic crop production to control pathogenic contamination.

In this episode of Food Safety Matters, we speak to UK food law expert Chris McGarvey about the implications of dynamic UK/EU regulatory trends and how businesses can navigate changing legislation related to trade, food substances, novel foods and technologies, and allergen labeling.

This article explores the psychosocial factors of food safety culture, as discussed in a food safety culture workshop at the 2025 Food Safety Summit.

This article takes a deeper look at air quality standards and monitoring for food processing facilities.

Recent contamination incidents involving moringa products draw attention to supply chain vulnerabilities that affect many botanical ingredients used in the global natural health industry. These events offer an opportunity to examine where problems can emerge and how companies can better protect consumer safety.