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Home » Publications » Food Safety Magazine

Our Publications

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Food Safety Magazine

April/May 2013

In the April/May 2013 edition of Food Safety Magazine, the experts weigh in on the Food Safety Modernization Act, combating cross-contamination in the food processing facility, how Chiquita brands used a disciplined and unique focus to reduce early supply chain risk, FDA's changing culture and much more!

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Features

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The Food Safety Modernization Act Is Everybody’s Business

April 1, 2013
Protecting people’s health through prevention of foodborne illness requires smart regulation and also demands a food safety-minded business culture.  
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The Critical Cleaning Zone

April 3, 2013
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.  
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A Disciplined and Unique Focus by Chiquita Brands Reduces Early Supply Chain Risk

April 1, 2013
Continuous research and education are important components of Chiquita’s overall food safety program.  
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Six Tips for Establishing a Safe and Effective Gluten- Free Kitchen

April 3, 2013
Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.
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FDA’s Changing Culture: What Every Food Company Needs to Know

April 16, 2013
FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.  
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Maximizing Insurance Coverage for Food Contamination Claims

April 3, 2013
Foodborne illness claims are among the greatest financial risks facing the food industry.
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When STEC Are Your Target, Where Do You Aim?

April 3, 2013
Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.
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Global Regulatory Considerations for Green Packaging

April 3, 2013
Minimizing packaging waste must be done in a way that maintains the safety and hygiene of the food to keep it safe.
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Industry Perceptions of Proposed FSMA Rule on Preventive Controls

April 1, 2013
An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.
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Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

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  • Two men standing in a produce storage facility having a discussion.
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Events

June 26, 2025

How to Design and Conduct Challenge Studies for Safer Products and Longer Shelf Life

Live: June 26, 2025 at 2:00 pm EDT: During this webinar, attendees will learn how to conduct challenge studies for microbial spoilage and pathogen growth, including the common challenges encountered, laboratory selection, and use of predictive models.

July 15, 2025

Hygienic Design Risk Management: Industry Challenges and EHEDG Guidance

Live: July 15, 2025 at 11:00 am EDT: From this webinar, attendees will learn the importance of hygienic design to ensure food safety and sanitation effectiveness.

July 22, 2025

Beyond the Binder: Digital Management of Food Safety

Live: July 22, 2025 at 3:00 pm EDT: During this webinar, attendees will learn best practices for the use of digital food safety management systems across industry and regulatory agencies.

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Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

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Environmental Monitoring Excellence eBook

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