Check out the August/September 2021 edition of Food Safety Magazine, featuring regulatory/industry relationships, the all-too-human causes of food safety system shortfalls, ten years of food fraud, preventive maintenance, food safety challenges for plant-based ingredients, and much more!
Industry officials in food safety who have been there commonly warn "you don’t want to be exchanging business cards with your regulators at the beginning of a food safety event." Whether an outbreak, recall, natural disaster, or other event, knowing your regulators in advance of the event results in a much more effective relationship during challenging times.
Ten years after we first defined food fraud in an academic sense, there has been a lot of progress, but we still have a long way to go. Learn how management systems are maturing and shifting resource allocations and what this means for the future.
Knowledge of food safety is essential to enhance safe food handling practices and compliance. Still, knowledge and training alone are insufficient to ensure safe practices and staff compliance. Learn about the role of organizational factors on improving employees' food safety behaviors and the culture of food safety system implementation.
Foreign bodies are a large risk to the food and drink industry with authorities recalling products due to foreign-body contamination. Learn how a strong food safety culture can help a company implement best practices in avoiding such events.
Considerations for how ingredients will be sourced, inspected, segregated, and processed may impact the quality and safety of the finished product. It is important for food product developers to consult not only their procurement partners but also their food safety and quality partners to use ingredients from reliable and trustworthy suppliers from the beginning.
Food safety incidents like cyberattacks are increasing, which require the use of metrics to help prevent and overcome these challenges facing food safety professionals. This is the last in a three-part series looking at enterprise risk management in food safety.
The harmonization of food legislation helps ensure the availability of safe and quality food using widely accepted standards that facilitate the movement of food between countries without arbitrary legal constraints or unjustifiably inequities.
The Food Safety Insights column began in 2017, and for the past 5 years, it has been providing insights on changes and developments in the food safety marketplace. How has the market changed and what are the key drivers and trends that continue to drive food safety markets?
By transforming maintenance into a preventive control, its effectiveness is enhanced by helping prevent food safety issues from occurring and increasing the company's confidence in its quality and food safety programs.
Corrective actions in food safety require quality assurance tools to inform written procedures for identifying and correcting problems, reducing the likelihood of reoccurrence, and preventing affected food from entering commerce.
The growth in plant-based foods requires a closer look at the safety of their ingredients and raw materials as well as the adoption of an integrated approach to food safety in this young product category.
The meat and poultry industry faced unprecedented disruption from the COVID-19 pandemic, as employees worked in tight quarters on production lines, making it especially vulnerable. What is the current state of knowledge of the risk factors for such workers?