December 2021/January 2022

Check out the December 2021/January 2022 edition of Food Safety Magazine featuring a look at educating the next generation of food professionals, preventive measures for controlling foodborne parasites, the latest on predictive modeling for food safety and quality of meat products, how to ace your next audit, what the food industry needs to know about Cannabis and much more!

Educating the Next Generation of Food Safety Leaders

Debra Freedman Ph.D.

December 21, 2021

The food system faces challenges on a global scale, including mitigating food waste, rising food supply chain and safety issues, and building the capacity to feed nearly 10 billion people by the year 2050. To ensure a more sustainable future, our next generation of leaders will need to work more collaboratively across the entire food system to drive impactful change.

Survey of Preventive Measures for Controlling Foodborne Parasites

Larry Keener, CFS, PA, PCQI Tatiana Koutchma Ph.D.

December 21, 2021

In the first part of this survey (“Foodborne Parasites: An Insidious Threat to Food Safety and Public Health”), we looked in depth at common pathogenic parasites behind foodborne illness outbreaks and assessed the extensive geography of their origin and prevalence. In this concluding part, we look in detail at industry and regulators’ approaches to preventive control and eradication in response to this expansive threat to the global food supply system and its consumers.

Predictive Modeling for Food Safety and Quality of Meat Products

When determining shelf life for meat products, the use of predictive modeling can help prevent spoilage and preserve freshness

Lene Meinert M.Sc., Ph.D. Anette Granly Koch M.Sc., Ph.D. Gry Carl Terrell M.Sc.

December 21, 2021

When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product.

Supply Chain Woes – What is At Stake, and What Will Change?

Unanticipated disruptions, complicated by lean manufacturing principles, can quickly create a critical supply situation.

Bob Ferguson

December 21, 2021

Supply chain is critical to any food safety program. Having full control and traceability of raw materials and end products is no longer an option, but rather a requirement. In the past two years, the pandemic has exposed new weaknesses and made visible the business risks posed by an unstable supply chain.

Introduction to Global Food Safety Culture

Unique regional cultures have influence on food safety, as will be explored in this article series.

Lone Jespersen, Ph.D. John David Sophie Tongyu Wu Ph.D.

December 21, 2021

This Regional Culture article series will examine the differences and features that prevail and render each global region unique with regard to food safety culture. Ultimately, the goal is to foster understanding and enable better communicate and management of food safety culture.

How to Ace Your Next Audit

A well-functioning sanitation team contributes to audit success

Angela Anandappa Ph.D.

December 22, 2021

This article provides insights into audit success, presents some ways to reduce findings, and offers some pointers to auditors on what elements to watch for in a well-functioning sanitation team.

Codex Principles of Food Hygiene 3.0

A third revision to Codex’s General Principles of Food Hygiene is in progress.

John Surak, Ph.D.

December 22, 2021

The Codex Committee on Hygiene is in the process of revising the general principles of Hygiene (Codex, 2020). This document was first published in 1969; since that time, there have been six revisions, amendments or corrections. As of the writing of this article, another revision is in progress. Codex has published the body of the text and most of the diagrams; however, the Decision Tree is still under review by the Codex Committee.

What the Food Safety Industry Needs to Know about Cannabis and Hemp Testing

Complex chemistry and consumer concerns make safe edibles a must

Tony Bennett

December 22, 2021

While the food safety testing industry has evolved over several decades, the testing of regulated hemp and Cannabis products has existed for only a handful of years. Despite being legal in 36 states and four U.S. territories, marijuana is not legal at the federal level, which creates dramatic differences in regulatory requirements.

Lighting the Pilot: Georgia Recall Partners Improve Integration Nationwide

Food recalls can be processed more efficiently when regulatory stakeholders collaborate at multiple levels

Jessica Holthaus Badour Pamela Ogonowski

December 22, 2021

When regulatory stakeholders effectively collaborate at the local, state, and federal levels and understand each other’s roles, resources, and authorities, food recalls can be processed more efficiently. This results in a more agile recall response down to the consumer level, benefitting everyone in the farm-to-fork continuum and potentially reducing additional exposures and illnesses.