October/November 2026

The October/November 2026 FSM Features Collection includes articles that discuss non-technical systems barriers to whole-genome sequencing, as well as opportunities for greater use of the technology globally. Other highlighted features examine the safety and nutritional aspects of raw milk, how to move beyond a "checklist" mindset for supplier verification, risk-based guidance for choosing between dry and wet cleaning, how to build leadership buy-in for food safety, and more.

Genome sequencing data and lab equipment

Whole Genome Sequencing in Food Safety: Non-Technical Systems Barriers and Opportunities for Enhanced Global Use

Martin Wiedmann Ph.D., D.V.M. Melanie J. Neumann J.D., M.S.

October 19, 2026

Whole genome sequencing is a mature, reliable technology with significant potential for the food industry, but realizing its benefits requires organizations to strategically weigh risks, applications, and persistent legal and regulatory barriers to adoption.

Quality control in a food processing facility

Bridging the Gap Between Policy, Science, and Practice in Food Safety

Steven D. Foster

November 11, 2026

Bridging the gap between food safety policy, science, and practice requires stronger leadership, employee empowerment, and a commitment to prevention beyond regulatory compliance.

UK–EU SPS Agreement: Implications for Food Safety Regulations, Trade, and Compliance

Chris McGarvey, LLB

November 9, 2026

The proposed UK–EU Sanitary and Phytosanitary (SPS) agreement could reduce trade barriers while requiring significant changes to Great Britain's food safety regulations. As negotiations continue, food businesses face uncertainty over regulatory alignment, implementation timelines, and compliance obligations.

Amy Szadziewicz, Vice President of Quality and Food Safety at George's, Inc., inspects a food storage facility during a safety review

Supplier Verification Beyond the Checklist: Moving from Documentation to Food Safety Decisions

Caitlin Karolenko Ph.D. Ravi Jadeja Ph.D. Stephanie Baker M.B.A. Stephanie Greenlee

November 5, 2026

Effective supplier verification requires more than documentation. Food safety experts explain how risk-based verification, microbiological testing, and multidisciplinary collaboration can help processors identify supplier issues, strengthen hazard controls, and protect business operations.

Cleaning floor drain during wet sanitation

Practical Guidelines for Choosing Between Dry and Wet Sanitation

Shahram Ajamian M.S. Abigail Snyder Ph.D.

November 2, 2026

Choosing between dry and wet sanitation in low-moisture food processing environments requires balancing cleaning effectiveness against the microbial risks introduced by water. A risk-based approach can help facilities determine when controlled wet cleaning is justified and how to minimize associated food safety risks.

Inspectors analyzing FDA-regulated foods in supermarket

Proactive Prevention of Food Contaminants: A Review of FDA Guidance and Expectations

Suzie Trigg J.D.

October 29, 2026

As FDA expands its oversight of food contaminants, manufacturers, retailers, and distributors must understand evolving regulatory expectations and take proactive steps to identify, monitor, and mitigate contamination risks.

A packed workshop at the 2026 Food Safety Summit

From Insight to Action: A Practical Self-Assessment Guide to Improve Food Safety Through Your Psychosocial Environment

Andrew Clarke M.Sc. Spir Marinakis

Lone Jespersen Ph.D. Jessica Morrison John Boyce

October 26, 2026

A practical self-assessment can help food safety teams identify and address psychosocial conditions that affect frontline performance.

Worker using facial recognition at a food manufacturing facility

The AI Transformation in Food Production: Is Your Facility Prepared?

Marlee Rosen

October 14, 2026

Artificial intelligence offers new opportunities across food safety operations, but successful adoption depends on reliable data, digital readiness, workforce preparation, and appropriate oversight.

Closing the Knowing–Doing Gap: Informal Training and Food Safety Outcomes

Angela M. Fraser Ph.D. Otto "Chip" D. Simmons III, Ph.D.

October 12, 2026

Formal food safety training builds essential knowledge, but informal, on-the-job learning may be key to turning that knowledge into consistent food safety practices.

Checking the temperature on a steel tank in a winery room

Audit-Defensible Thermometer Calibration, Validation, and Verification

Robert W. Powitz Ph.D., M.P.H., RS, CP-FS

October 8, 2026

This article explains how two-point testing against traceable temperature standards, supported by appropriate inspection, verification, calibration, and documentation practices, can help build a more accurate and audit-defensible temperature monitoring program.

Managers discuss operations in canned fish production facility

Building Leadership Buy-In for Food Safety

Andrew Thomson Matthew Wilson Ph.D.

October 5, 2026

Moving from compliance to capability requires more than training; it requires leadership buy-in that enables better food safety decisions under pressure.

Farmer pouring raw milk into a container

Raw Milk Under the Microscope: Separating Safety Risks From Nutritional Claims

Nicola Holden Ph.D. Gil Domingue Ph.D.

October 1, 2026

As consumer interest in raw milk grows, questions persist about its safety and purported nutritional and health benefits. Examining the evidence can help producers, consumers, and regulators distinguish established risks from emerging science and unsupported claims.

GMO research on cereal grains in a laboratory

Allergens and GMO: What is Happening in Control Programs?—Part 2

Bob Ferguson

October 21, 2026

Unlike allergen control programs, GMO control relies primarily on supplier verification and traceability rather than routine analytical testing. Survey findings reveal how food processors approach GMO control, while evolving traceability requirements could reshape testing practices and market demand in the coming years.

Semi-truck making a delivery at a frozen goods warehouse

Receiving: The First Line of Defense for Food Safety

Richard F. Stier, M.S.

October 27, 2026

A comprehensive receiving program is a food processor's first line of defense against food safety and security risks. Key considerations include shipment verification, transportation inspections, temperature controls, allergen management, documentation, and personnel training.

Auditor talking with food facility employee

The Role of Unannounced Audits in Strengthening Food Safety Culture

Wasi Asghar

October 20, 2026

A strong food safety culture means maintaining the same standards whether or not an auditor is watching. Unannounced audits can help reinforce that expectation across an organization.

A Note From the Editorial Director: Welcome to Our New Web-First Features Collection!

Adrienne Blume, M.A.

October 7, 2026

Publishing feature articles on a weekly basis allows us to bring technical information on need-to-know topics to you faster, in a more easily accessible format.

A Potential Recall is on the Table—Now What? What the First 24 Hours Reveal About Strategic Communications

Marianna Naum Ph.D.

October 6, 2026

When a potential recall emerges, strategic communications can help organizations create clarity amid rapidly evolving information. Five key questions can help guide decision-making during the critical first 24 hours.

Top view portrait of two factory workers standing by conveyor belt during quality inspection at food production, copy space

Foreign Material By the Numbers: What the 2026 Benchmark Report Reveals

September 25, 2026

Foreign material contamination remains one of the most persistent operational risks in food manufacturing.

Fly Control in Food Processing Facilities: Managing Seasonal Food Safety Risks

Patricia Hottel M.Sc., BCE, PCQI

June 29, 2026

Fly control is critical to food safety. Orkin Commercial's IPM programs help food processing facilities address moisture, organic buildup, and access points before they create contamination or compliance risks.

an industrial manufacturing or processing facility

Get Ahead of Spoilage in Food Manufacturing with Metagenomics for Preventive Monitoring

July 29, 2026

Spoilage microorganisms present an important and complex challenge for food manufacturers, affecting production processes, product quality, retailer relationships, consumer satisfaction, food loss and waste, and ultimately, the bottom line.

Live: November 12, 2026 at 11:00 am EST: This webinar explores how data integration, advanced analytics, and digital technologies can help transform disparate information into meaningful risk intelligence.

Live: November 17, 2026 at 11:00 am EST: Attend this webinar to explore practical ways food processors can modernize sanitation verification and microbiological testing while keeping workflows simple and effective.

FSM Features Collection

Food Safety Magazine

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