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Food Safety Magazine

jun July emag

June/July 2026

The cover story for the June/July ‘26 issue of Food Safety Magazine discusses best practices for using existing organizational momentum to drive food safety culture improvement and keep SQF scores high. Additional features explore key factors for producing aseptic beverages, contextualizing toxicology and human exposure data related to pesticide residues in food, and the importance of workforce investment to a strong food safety culture. 

Cover Story

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a team of operators and a manager in a food production facility

SQF Audit Not for Another Year—Now What Do You Do?

How to use existing organizational momentum to drive food safety culture improvement and keep audit scores high
Bob Lijana M.Sc.
June 18, 2026

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. 


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Features

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an automated PET bottle filling machine

Ten Critical Food Safety Risks and Opportunities in Aseptic Manufacturing

Small compromises made to protect throughput can contribute to warning signs and failure
bob manning
Robert (Bob) Manning M.B.A., M.S., M.E.M.
June 12, 2026

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. 


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