Food Safety Magazine

August/September 2015

Check out the August/September 2015 edition of Food Safety Magazine, featuring the evolution of food processing technology, 20 years of FSM magazine, hazard analysis of incidental condensation contamination in food manufacturing facilities, a discussion of the question "How safe are snack foods?" and much more!

FSM: Twenty Years and Counting

August 5, 2015

Looking back 20 years at the evolution of Food Safety Magazine and food safety.

How Do You Know? The Evolution of Food Processing Technology

August 1, 2015

The evolution of food processing technology is examined by considering generalized examples in which process controls that were once good enough have been replaced by new approaches.

Hazard Analysis of Incidental Condensation Contamination in Food Manufacturing Facilities

August 1, 2015

While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?

How Safe Are Snack Foods?

August 1, 2015

Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.

Global Partnerships in Food Safety

August 1, 2015

All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.

Creating the Rapid Response Road Map: Collaboration Points the Way Forward

August 1, 2015

In recent years, federal, state and local agencies have shifted their thinking toward the concept of building an integrated food safety system.

Proposition 65’s “Naturally Occurring” Exemption

August 5, 2015

Food and supplement manufacturers and retailers selling products in California are frequent targets of Proposition 65 actions.

Dear Supplier, You Must Be Certified; Resistance Is Futile

August 5, 2015

All audit schemes require an initial certification and ongoing recertification, which includes annual site audits at a minimum.

Are Food Producers and Retailers Taking Enough Due Diligence in Auditing Packaging Suppliers?

August 5, 2015

Packaging materials are part of the food processors’ ingredient list, and it only makes common sense that they should be treated the same as any substance when it comes to food safety.

Progress in the Hygienic Design of Food Processing Equipment

August 5, 2015

A few decades ago, it was difficult for food processors to obtain hygienic equipment but there are many more options today.

The Cannabis Conundrum: Is Grass GRAS?

August 5, 2015

Many of the operators that want to get into producing foods incorporating marijuana are not experienced food processors.

Outbreak Responders Work to Stop Viral and Parasitic Foodborne Outbreaks

August 5, 2015

When a foodborne outbreak occurs within the United States and the suspect product is one of foreign origin, government agencies and food producers must work together efficiently to identify the cause of the outbreak.

LIVE: March 4, 2021 at 4:00 pm EST: This webinar will present a risk-based model for an EPM program, which aligns with international guidelines and expectations. The model offers a pathway for the standardized implementation of EPM in any food company.

Using a Quality Management System as a Competitive Advantage

LIVE: March 9, 2021 at 2:00 pm EST: During this webinar, you’ll hear insights, best practices, and lessons learned from an expert panel with experience transforming their quality processes in the food and beverage industry. You’ll also learn how to best leverage rapid digitization to accelerate your quality journey.

How Can Data Science Boost Food Safety?

LIVE: March 16, 2021 at 2:00 pm EDT: Join our live webinar with industry thought leaders to explore the potential power of new technology in improving food safety. We’ll explore how machine learning and big data scanning solutions can help support food safety and traceability when combined with sector expertise.

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Food Safety Budget

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Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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Our Publications

Food Safety Magazine

August/September 2015

Features

FSM: Twenty Years and Counting

How Do You Know? The Evolution of Food Processing Technology

Hazard Analysis of Incidental Condensation Contamination in Food Manufacturing Facilities

How Safe Are Snack Foods?

Global Partnerships in Food Safety

Creating the Rapid Response Road Map: Collaboration Points the Way Forward

Proposition 65’s “Naturally Occurring” Exemption

Dear Supplier, You Must Be Certified; Resistance Is Futile

Are Food Producers and Retailers Taking Enough Due Diligence in Auditing Packaging Suppliers?

Progress in the Hygienic Design of Food Processing Equipment

The Cannabis Conundrum: Is Grass GRAS?

Outbreak Responders Work to Stop Viral and Parasitic Foodborne Outbreaks

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