Food Safety Top Stories

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By prioritizing evaluation, a food business can ensure that training programs deliver real value to the employee and business while optimizing resources, driving growth, and promoting continuous improvement.

The U.S. Food and Drug Administration (FDA) is making progress on its planned endeavor to take a closer look at substances added to or otherwise found in food and food contact materials. 

Without proper sanitation, surfaces and other areas in food processing facilities provide an ideal environment for the growth of biofilm on food contact and non-food contact surfaces. This article discusses biofilm mitigation solutions for food processing operations. 

This article focuses on the fundamentals of shrimp processing and the various steps in which facilities can manage food safety and quality challenges to generate wholesome and safe products for global markets.

From food additive bans and obligatory food packaging changes to consumer right-to-know laws and labeling requirements, keeping abreast of the flurry of legislative and policy activity that is impacting the food industry may seem like an impossible task. This article discusses what you need to know and how best to prepare for upcoming food safety changes.

Most prominent among wartime threats for U.S. food, agriculture, and water systems is the probability of continuous and coordinated cyberattacks and other forms of sabotage.

By examining global standards such as HACCP, GFSI, and SQF, this article explores the gaps in current competency assessments and the risks posed by these gaps. It also provides actionable strategies to empower frontline leaders and quality assurance teams to improve where necessary.

This article discusses the results of a survey of food processors worldwide regarding food safety culture and the preventive controls-aligned key performance indicators (KPIs) used to measure daily operations and continuous improvement.  

This article discusses how an operation should develop, document, implement, and maintain a program to properly manage the many chemicals that are used in food processing.

This article provides background information about FDA’s CORE+EP Signals team's day-to-day work in detecting foodborne illness outbreaks and triaging incidents, and highlights some real-world examples and partnerships that have occurred to improve food safety and protect consumers.