Food Safety Magazine

The cover feature of Food Safety Magazine's February/March '26 issue discusses how effective supplier screening is critical to managing risks such as food fraud, regulatory non-compliance, and unethical sourcing. Additional features explore regulatory expectations, evolving risk assessment tools, and realistic strategies to manage Salmonella in meat production; the production of safe, high-quality natural food colors, from growing and harvesting of raw materials to global regulatory compliance of finished products; and the risks of wet sanitation in dry processing facilities, including the impact of different sanitation practices and how those impacts are driven by hygienic design challenges.

This image shows a woman, possibly the owner of an organic rice wholesale store, working amidst stacks of rice bags.

Buyer-Led Supply Chain Screening: Establish Trust Without Betting the Business

Regulators increasingly expect the organization placing product on the market to have a defensible basis for supplier decisions

John G. Keogh, M.B.A., M.Sc.

February 11, 2026

This article discusses how effective supplier screening is critical to managing risks such as food fraud, regulatory non-compliance, and unethical sourcing.

This image depicts a meat processing facility

Advancing Science-Based Approaches to Salmonella Control in Meat

Research and data-driven tools are being applied to reduce Salmonella risk in meat production and processing

Christi Calhoun Ph.D.

February 9, 2026

This article examines shifting USDA regulatory expectations, evolving risk assessment tools, and realistic strategies to manage Salmonella as a true public health risk rather than solely a process control issue.

This image shows a close-up texture background of colorful jelly gummy bear candies.

Natural Colors and the Evolving Food Safety Landscape: Practical Guidance for a Successful Transition

Moving from synthetic to natural colors requires companies to take a structured approach

Fabio da Rocha Renato Ribeiro Da Silva Norah Burton

February 18, 2026

This article explores the journey to safe, high-quality natural colors at Oterra, from the field to harvested raw materials to finished product, and how the company maintains compliance with global food safety and regulatory frameworks.

This image shows a food-grade industrial processing system, likely used in a high-tech facility such as for cultivated meat production.

In Dry Environments, Wet Sanitation Isn't the Answer—It's the Issue

Despite the appeal of water as a "more thorough" sanitation method, moisture behaves very differently in dry facilities than may be expected

Nathan Mirdamadi Abby Snyder Ph.D.

February 20, 2026

Applying wet sanitation in dry environments often increases risk. Food processors need a balanced understanding of these risks and their desired cleaning outcomes; specifically, the impact of different sanitation practices and how those impacts are driven by hygienic design challenges in their facilities.

The image shows a worker cleaning a industrial cheesemaking curdling tank within a dairy factory.

Sanitation Controls Practitioner Program: A Comprehensive Guide to Mastering Food Safety

The Sanitation Controls Practitioner Program empowers food producers to refine their sanitation practices to withstand even the strictest audits and inspections

Gokhan Durmaz Ph.D. Christina Allingham Ph.D. Kate Nicholas M.S. Lynette Johnston Ph.D. Clint Stevenson Ph.D. Julie Yamamoto M.Ed. Robson Machado Ph.D. Amanda J. Kinchla

February 25, 2026

Drawing on extensive research, industry conversations, and insights from focus groups and job task analysis, the Sanitation Controls Practitioner Program (SCPP) identifies critical job tasks related to sanitation. This article, inspired by the SCPP's comprehensive approach, will delve into the three pillars of an effective sanitation program: cleaning, monitoring and verification, and sanitizing.

This image displays a vibrant assortment of colorful gummy candies and sugary treats arranged on a market stand.

Closing the Transparency Gap: FSQA Strategies for Navigating Natural Flavor and Color Regulations

An action plan to validate "natural" claims, maintain supplier transparency, and minimize litigation risk by interpreting changing requirements

Shruti Nikam

February 27, 2026

In light of changing regulations and consumer demand for cleaner labels, this article explores the evolving science, gaps in regulation, and food safety and quality strategies needed to safeguard brands, achieve compliance, and develop the next generation of transparent food systems.

The image depicts a high-volume industrial baking factory line where freshly baked bread rolls are moving along a conveyor system.

Critical Implications of Hygienic Zoning for Food and Beverage Processing

Hygienic zoning is the invisible map of barriers and boundaries that help prevent contaminants from entering food products

Nina Da Costa P.G.Dip., I.Dip.NEBOSH

March 6, 2026

This article presents the conceptual understanding and objectives of hygienic zoning for food and beverage processing facilities. It discusses linear workflow and cross-contamination, the design of cleaning and disinfection strategies, pathogen environmental monitoring, and the legal implications of hygienic zoning and positive outcomes for industry.

This image shows two food production professionals in white uniforms reviewing safety or quality documentation on a clipboard within a manufacturing facility

Assessing Food Safety Competence: Meeting Certification Expectations through On-Floor Capability Building

Food safety is no longer just about compliance—it is a strategic, business-wide responsibility that empowers employees to protect consumers and their brand

Andrew Thomson Matthew Wilson Ph.D.

March 11, 2026

Proposed certification scheme updates, such as SQF Edition 10 and ISO 9001:2026, are shifting the focus from compliance to proactive, integrated food safety management. For quality assurance teams, this represents both a challenge and an opportunity: ensuring safe, compliant operations while influencing broader operational performance and workforce capability.

This dish is a fresh salad containing avocado slices, sliced cucumbers, and bean sprouts on a bed of greens.

Revisiting the Safety of Fresh Produce from Field to Fork

Pathogen contamination and mitigation strategies for sprouts and cucumbers are critically reviewed

Ahmed Abdelhamid Ph.D.

March 13, 2026

This article examines the frequent contamination of fresh produce (e.g., cucumber and sprouts due to recent outbreaks linked to these foods) with Salmonella and Shiga toxin-producing Escherichia coli.

This image depicts a food production line setting

What Food Safety KPIs Say About Food Safety Culture—Part 2

While food safety culture is more than metrics, measurable performance indicators that drive accountability and continuous improvement are still an essential part of a food safety program

Bob Ferguson

March 4, 2026

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

Live: March 26, 2026, at 2:00 pm EST: This session explores the role of continuous airborne pathogen control technology in supporting sanitation and environmental monitoring programs within food processing environments.

Live: March 31, 2026, at 11:00 am EDT: From this webinar, attendees will recognize patterns in food policy affecting dietary guidelines, UPFs, state legislative actions, and expected GRAS reform.

Our Publications

Food Safety Magazine

February/March 2026

Cover Story