Food Safety Magazine

December 2015/January 2016

HACCP Issues and Impacts

December 7, 2015

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Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.

High-Throughput Toxicity Testing: New Strategies for Assessing Chemical Safety

December 1, 2015

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Food industry toxicologists must also assess the safety of food-relevant chemicals, including pesticides.

An Investigational Team Approach to Plant Pathogen Contamination

December 7, 2015

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It is paramount for the investigator to gather the background information from existing data that are both accurate and reliable.

How Food Companies Can Modify Their Existing HACCP Plans into an All-Encompassing Food Safety Plan

December 7, 2015

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HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.

Avoiding Allergens: It’s the Right Thing to Do

Jeffrey Barach

December 7, 2015

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Food allergies are a real and growing public health issue.

Understanding the Difference

December 7, 2015

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The basic goal of toxicology is to elucidate the magnitude of the expression of a particular hazard along the continuum of exposure.

The Harmonization of Food Safety Regulations

December 1, 2015

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One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.

When Consumers and Science Collide

December 1, 2015

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During the last 45 years, while Americans have been taught not to trust institutions, the food business has grown into a large, complex system.

Point-Counterpoint: The Produce Traceability Initiative

December 1, 2015

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The Canadian Produce Marketing Association, Produce Marketing Association and United Fresh Produce Association formed the Produce Traceability Initiative in 2007 to help produce companies and their buyer partners move toward achieving whole-chain traceability.

State of an Industry: Salmonella and Bovine Lymph Nodes

December 1, 2015

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Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

Process Water: Going Green Doesn’t Mean Less Safe

December 7, 2015

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Nestlé S.A., which has operations in 197 countries with 339,000 employees, has expanded its dairy factory in Jalisco, Mexico, transforming it into the company’s first “zero water” manufacturing site in the world.

On Demand: PerkinElmer is proud to present an in-depth panel discussion on the challenges within pathogen testing and how the development of the company’s Solus One range helps support food safety.

LIVE: January 27, 2021 at 2:00 pm EST: In this webinar, you will learn how to identify opportunities to bring mutual reliance to life across the country and hear about current examples of successful rollouts.

Global Food Safety Culture Series: Europe

LIVE: February 25, 2021 at 3:00 pm CET (9:00 am EST): The Global Food Safety Series meets you where you live! Its purpose is to help food safety professionals discover the unique characteristics of the cultures in which their companies operate around the world by exploring five distinct regions: Europe, Australia, Asia, North America, and Latin America. Join us for the first in the series covering Europe on February 25!

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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

December 2015/January 2016

Features

HACCP Issues and Impacts

High-Throughput Toxicity Testing: New Strategies for Assessing Chemical Safety

An Investigational Team Approach to Plant Pathogen Contamination

How Food Companies Can Modify Their Existing HACCP Plans into an All-Encompassing Food Safety Plan

Avoiding Allergens: It’s the Right Thing to Do

Understanding the Difference

The Harmonization of Food Safety Regulations

When Consumers and Science Collide

Point-Counterpoint: The Produce Traceability Initiative

State of an Industry: Salmonella and Bovine Lymph Nodes

Process Water: Going Green Doesn’t Mean Less Safe

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