June/July 2018

Food Safety Magazine

In the June/July 2018 edition of Food Safety Magazine, we raise the question—The foreign supplier verification program: Boon or bane? Also, we explore the safety of food contact materials, Listeria and environmental monitoring, physical contaminants in food, product recalls and much more!

Ensuring the Safety of Food Contact Materials: GMPs and Beyond

June 20, 2018

The most critical Good Manufacturing Practice requirement for packaging materials is that they be suitably pure for their intended use.

Listeria: An Important Focus of Environmental Monitoring

June 20, 2018

The number of reported incidents and recalls related to Listeria and L. monocytogenes has been increasing, and processors are making efforts to rid their facilities of harborage organisms and sites.

Investigation and Identification of Physical Contaminants in Food

June 20, 2018

Most physical contaminants of foods, such as pieces of hard plastic or wood, can cause consumers immediate injury; this includes all types of foods, including beverages, bottled water, and nutritional and functional products.

The Costs of Foodborne Illness, Product Recalls Make the Case for Food Safety Investments

June 20, 2018

The partnership between FDA and the food industry is building a culture of food safety, not only in the United States but around the world as well.

The Importance of Hygienic Zoning to Prevent Product Contamination

June 20, 2018

As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.

Current State of Intentional Adulteration

June 20, 2018

Given the complexity of our food system and limited transparency of supply chains from farm to fork, those willing and able to adulterate will continue to do so in the future.

Handling Food Safety Risks in a Retail Bakery

June 20, 2018

Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.

The Foreign Supplier Verification Program: Boon or Bane?

June 20, 2018

The Foreign Supplier Verification Program makes importers responsible for ensuring the safety of food products they bring into the U.S. for distribution and sale for consumption by the public.

Have Your Natural Ingredients Been Adulterated?

Jasmine Garside Anna Lykkeberg

June 20, 2018

The intent of adulteration is rarely to cause harm to health, since this would defeat the purpose of slipping a cheaper ingredient under the radar.

Company Culture and the Path to Improved Food Safety: Setting the Tone to Support a Strong Food Safety Culture

June 20, 2018

The path to food safety lies squarely in the culture of your company.

Live: November 5, 2026 at 11:00 am EST: From this webinar, attendees will learn how investing in middle managers improves both FSQ strategy implementation and accountability across all levels of the company.

Live: November 12, 2026 at 11:00 am EST: This webinar explores how data integration, advanced analytics, and digital technologies can help transform disparate information into meaningful risk intelligence.

Live: November 17, 2026 at 11:00 am EST: Attend this webinar to explore practical ways food processors can modernize sanitation verification and microbiological testing while keeping workflows simple and effective.

FSM Features Collection

Food Safety Magazine

June/July 2018

Features

Ensuring the Safety of Food Contact Materials: GMPs and Beyond

Listeria: An Important Focus of Environmental Monitoring

Investigation and Identification of Physical Contaminants in Food

The Costs of Foodborne Illness, Product Recalls Make the Case for Food Safety Investments

The Importance of Hygienic Zoning to Prevent Product Contamination

Current State of Intentional Adulteration

Handling Food Safety Risks in a Retail Bakery

The Foreign Supplier Verification Program: Boon or Bane?

Have Your Natural Ingredients Been Adulterated?

Company Culture and the Path to Improved Food Safety: Setting the Tone to Support a Strong Food Safety Culture

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