June/July 2021

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!

Public-Private Partnerships for Safer Food

Gabor Molnar Ph.D. Marlynne Hopper

June 15, 2021

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.

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

Rethinking preventive approaches to food safety

Jennifer McEntire, Ph.D.

June 20, 2021

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.

How Is Climate Change Affecting the Safety of Our Food?

Keya Mukherjee Ph.D. Mia Rowan Vittorio Fattori Ph.D.

June 16, 2021

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.

Retail Food Safety Regulatory Association Collaborative

The Retail Food Safety Collaborative: Putting Collaboration into Action at Retail

Honing a strategy for reducing risk at consumer contact

Brooke Benschoter, APR, M.Sc.

June 20, 2021

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.

Merging Food Safety and Operational Excellence

Combining the best of both food safety and operations

Juliana Canale Jeffrey Hartman

June 20, 2021

To understand how these cultures are necessarily interwoven, it is important to review the underlying principles for operational excellence and why world-class companies seek to follow its principles.

It’s All about Monitoring

What do you monitor for?

Chelle Hartzer, M.Sc., BCE

June 20, 2021

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.

Effects of the Pandemic on Personal Hygiene Practices: What’s Next?

Can we maintain high levels of hand hygiene postpandemic?

Angela Anandappa Ph.D.

June 20, 2021

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.

Bioengineered Food Disclosure Compliance across the Supply Chain

How are you preparing for January 2022?

Rachel Lowe Esq. Samuel Jockel J.D.

June 20, 2021

How are you preparing for January 1, 2022, the mandatory compliance date for the National Bioengineered Food Disclosure Standard? Learn what you should already be doing.

A Small Survey of Food Safety Practices by Frozen Vegetable Suppliers

A glimpse into the practices of the frozen-food supply chain

Michael Wood Ph.D.

June 20, 2021

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?

Building a Comprehensive Food Safety Plan

Protecting consumers, preventing brand equity damage, and ensuring regulatory conformance

Michael Cramer PCQI Michael Barnes M.Sc.

June 20, 2021

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.

A Silver Lining of the Pandemic: Whole-Genome Sequencing and Food Safety

The benefits of whole-genome sequencing are far ranging

Masami Takeuchi Ph.D. Isabella Apruzzese M.Sc.

June 20, 2021

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 for Food Safety

Just what is whole-genome sequencing, and how can it be used to improve food safety?

Peter Gerner-Smidt M.D., D.Sc.,

June 19, 2021

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.

An Overview of Historic Foodborne Illness Outbreak Investigations Linked to the Consumption of Sprouts: 2012–2020

Sprout production is inherently conducive to the survival and growth of pathogens

Michael C. Bazaco Ph.D. Stelios Viazis Ph.D. Donald C Obenhuber Ph.D. Patricia Homola Ph.D Fazila Shakir M.H.S. Angela Fields M.P.H.

June 17, 2021

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.

Off-Premises Dining Safety in the Restaurant and Foodservice Business

Does the food industry’s responsibility stop at the customers’ front door?

Hal King Ph.D.

June 17, 2021

Food safety concerns of off-premises sales for restaurants are the food safety risks associated with food preparation and the additional risk of keeping the food safe after the food has been prepared.

A Foreign Material Prevention Equation Based on Listeria Control in Meat Plants

Keeping adulterants out using strategies for pathogen prevention

Mark Seyfert M.Sc.

June 17, 2021

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.

Food Safety Testing Continues to Increase

Processors plan more testing—but only some analytical methods show growth

Bob Ferguson

June 17, 2021

In a continuation of this topic from April/May, we dig deeper into current microbiology sample collection and analysis practices of food processors around the world and their future plans.

Live: January 27, 2026 at 2:00 pm EST: From this webinar, attendees will learn common areas where companies encounter challenges in their food defense strategies and how to address them.

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

Our Publications

Food Safety Magazine

Cover Story

Public-Private Partnerships for Safer Food

Features

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

How Is Climate Change Affecting the Safety of Our Food?

Columns

The Retail Food Safety Collaborative: Putting Collaboration into Action at Retail

Merging Food Safety and Operational Excellence

It’s All about Monitoring

Effects of the Pandemic on Personal Hygiene Practices: What’s Next?

Bioengineered Food Disclosure Compliance across the Supply Chain

A Small Survey of Food Safety Practices by Frozen Vegetable Suppliers

Building a Comprehensive Food Safety Plan

A Silver Lining of the Pandemic: Whole-Genome Sequencing and Food Safety

Whole-Genome Sequencing for Food Safety

An Overview of Historic Foodborne Illness Outbreak Investigations Linked to the Consumption of Sprouts: 2012–2020

Off-Premises Dining Safety in the Restaurant and Foodservice Business

A Foreign Material Prevention Equation Based on Listeria Control in Meat Plants

Food Safety Testing Continues to Increase

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