Food Safety Magazine

August/September 2020

Check out the August/September edition of Food Safety Magazine, featuring virus transmission prevention, safe water in food processing operations, food packaging evaluation in California, ingredients hazard analysis and more!

The Growing Challenge of Safe Water for Use in Food Processing Operations

Larry Keener, CFS, PA, PCQI

August 17, 2020

Developing and implementing a comprehensive water-monitoring program is a fundamental and essential element of an effective food safety program.

California Evaluates Food Packaging under Its Safer Consumer Products Program

George G. Misko Esq.

August 17, 2020

Food packaging manufacturers need to be prepared for the continuation of new laws and regulations banning or restricting food packaging and food contact materials.

Ingredients Hazard Analysis and Process-Step Hazard Analysis: Why Separate the Two?

Balasubrahmanyam Kottapalli Ph.D. Nancy Dobmeier CQA, CHA Loralyn H. Ledenbach M.Sc.

August 17, 2020

While hazard analysis formats vary slightly from one agency to another, two basic elements are contained in both: hazard Identification and hazard evaluation.

Challenging Common STEC Assumptions

Jeffrey L. Kornacki Ph.D.

August 17, 2020

Questionable assumptions about Shiga toxin-producing Escherichia coli can compromise the food industry’s ability to control this pathogen.

Adoption of WGS: What Is Going On?

Bob Ferguson

August 17, 2020

Whole-genome sequencing has changed how the identification of outbreaks and harborage organisms is performed.

Advancing Food Safety across the Frozen Food Industry

Donna Garren, Ph.D. Sanjay Gummalla, Ph.D.

August 17, 2020

The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.

Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business

Hal King Ph.D.

August 17, 2020

Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.

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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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 2020

Features

The Growing Challenge of Safe Water for Use in Food Processing Operations

California Evaluates Food Packaging under Its Safer Consumer Products Program

Ingredients Hazard Analysis and Process-Step Hazard Analysis: Why Separate the Two?

Challenging Common STEC Assumptions

Adoption of WGS: What Is Going On?

Advancing Food Safety across the Frozen Food Industry

Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business

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