Check out the June/July 2021 edition of Food Safety Magazine, featuring Public-Private Partnerships for Safer Food, Building a Comprehensive Food Safety Plan, Whole-Genome Sequencing for Food Safety, Salmonella in Poultry Feed, and much more!
This article elaborates on public-private partnerships in food safety, what their added values are in enhancing food control systems, and provides an example how coregulatory approaches using information from voluntary third-party assurance programs can lead to improved food safety outcomes.
For all the food safety benefits that Hazard Analysis and Critical Control Points (HACCP) and preventive controls have brought us, perhaps public health would be better served if companies put the most effort toward managing their greatest risks instead of thinking of risk in yes/no terms.
Even under the best of circumstances, agriculture faces myriad pressures. Exacerbated by climate change, these pressures are making agriculture a more vulnerable and challenging enterprise, impacting food production, processing, storage, and distribution. In other words, our entire food system is threatened by climate change.
The Retail Food Safety Regulatory Association Collaborative has worked to develop diverse strategic priorities, such as improving the regulatory approach, competency, and food safety culture in the regulatory community and enhancing the sharing of best practices among retail food protection partners.
To control pests, most companies likely use a third-party pest management company, while a few have an in-house team. Regardless, those overseeing pest management have some important things to consider when it comes to monitoring for pests.
Personal hygiene has long been a pillar of food safety. The pandemic not only created massive global awareness campaigns for handwashing but also provided food safety practitioners a platform for driving hygienic practices as the simple yet undisputed foundation of public health.
Given the large number of contamination events involving the contamination of frozen vegetables with Listeria, are suppliers of these products able to control other harmful microorganisms from contaminating their products?
From here we will go into the steps of building the plan to protect customers and consumers from food safety hazards and prevent damage to brand equity and company reputation. Of course, we’ll discuss the qualifications for writing the plan as well as confirm it is also for regulatory conformance; but the first two are the primary motivation for the plan.
Whole-genome sequencing has become a significant tool in investigating foodborne disease outbreaks. We examined the current use of this technology for foodborne disease surveillance and food monitoring at the global level and sought to understand the factors limiting its use in developing countries.
Whole-genome sequencing (WGS) is a concept in food safety. This brief review of WGS describes how it has revolutionized food safety in recent years as an integral part of public health surveillance and used by the food industry worldwide.
This article outlines the identification of and responses to these outbreaks, the actions taken to prevent future outbreaks, the challenges encountered, possible contamination routes, and how current regulations may affect sprout safety.
The foundation of the foreign material prevention equation is the creation, implementation, and daily practice of a food safety culture that values and requires a preventive approach to foreign material.