Food Safety Top Stories

Leveraging AI for Food Safety Without Becoming its Victim

nortora@auburn.edu (Robert A. Norton Ph.D.) — Fri, 27 Mar 2026 00:00:00 -0400

This article examines the need to always engage subject matter experts in the analysis of AI results for food safety in the context of biosurveillance and cognitive security.

Improving the Safety of Hydroponic Crops: Evaluation of Strategies to Mitigate Human Pathogens in Hydroponic Production

Wed, 25 Mar 2026 00:00:00 -0400

This article looks at food safety in hydroponic agriculture, including interventions used in hydroponic crop production to control pathogenic contamination.

Ep. 214. Chris McGarvey: UK/EU Food Regulatory Changes on the Horizon

Tue, 24 Mar 2026 02:30:00 -0400

In this episode of Food Safety Matters, we speak to UK food law expert Chris McGarvey about the implications of dynamic UK/EU regulatory trends and how businesses can navigate changing legislation related to trade, food substances, novel foods and technologies, and allergen labeling.

The Connection Between Psychosocial Factors and Food Safety Outcomes

Mon, 23 Mar 2026 00:00:00 -0400

This article explores the psychosocial factors of food safety culture, as discussed in a food safety culture workshop at the 2025 Food Safety Summit.

The High Costs of Saving Money: How Overzealous Capital Controls Undermine Food Safety, Worker Safety, and Plant Performance

Fri, 20 Mar 2026 00:00:00 -0400

There are technical, economic, and human costs of deferred capital for food safety. Recent legislation provides new tax levers that can change how ROI is calculated. If leadership does not adapt, the result will be more recalls, more injuries, and more brand damage—costing more than a lower capital spend.

Bioaerosol Monitoring for Food Processors

Wed, 18 Mar 2026 00:00:00 -0400

This article takes a deeper look at air quality standards and monitoring for food processing facilities.

Moringa Supply Chains Under Scrutiny: What Recent Contamination Cases Reveal About Botanical Ingredient Risks

Tue, 17 Mar 2026 10:00:00 -0400

Recent contamination incidents involving moringa products draw attention to supply chain vulnerabilities that affect many botanical ingredients used in the global natural health industry. These events offer an opportunity to examine where problems can emerge and how companies can better protect consumer safety.

Revisiting the Safety of Fresh Produce from Field to Fork

Fri, 13 Mar 2026 00:00:00 -0400

This article examines the frequent contamination of fresh produce (e.g., cucumber and sprouts due to recent outbreaks linked to these foods) with Salmonella and Shiga toxin-producing Escherichia coli.

Assessing Food Safety Competence: Meeting Certification Expectations through On-Floor Capability Building

Wed, 11 Mar 2026 00:00:00 -0400

Proposed certification scheme updates, such as SQF Edition 10 and ISO 9001:2026, are shifting the focus from compliance to proactive, integrated food safety management. For quality assurance teams, this represents both a challenge and an opportunity: ensuring safe, compliant operations while influencing broader operational performance and workforce capability.

Critical Implications of Hygienic Zoning for Food and Beverage Processing

Fri, 06 Mar 2026 05:00:00 -0500

This article presents the conceptual understanding and objectives of hygienic zoning for food and beverage processing facilities. It discusses linear workflow and cross-contamination, the design of cleaning and disinfection strategies, pathogen environmental monitoring, and the legal implications of hygienic zoning and positive outcomes for industry.

What Food Safety KPIs Say About Food Safety Culture—Part 2

Wed, 04 Mar 2026 00:00:00 -0500

This article further discusses the results of a survey of food processors worldwide regarding food safety culture and the key performance indicators (KPIs) used to measure daily operations and continuous improvement.

Gearing Up for an FDA Inspection

rickstier4@aol.com (Richard F. Stier, M.S.) — Tue, 03 Mar 2026 10:00:00 -0500

Every food processor, food handler, or other food operator under FDA jurisdiction should have a program in place to deal with an FDA inspection. This column explains what this program should include and how to work with FDA investigators during an inspection.

Closing the Transparency Gap: FSQA Strategies for Navigating Natural Flavor and Color Regulations

Fri, 27 Feb 2026 00:00:00 -0500

In light of changing regulations and consumer demand for cleaner labels, this article explores the evolving science, gaps in regulation, and food safety and quality strategies needed to safeguard brands, achieve compliance, and develop the next generation of transparent food systems.

Sanitation Controls Practitioner Program: A Comprehensive Guide to Mastering Food Safety

Wed, 25 Feb 2026 00:00:00 -0500

Drawing on extensive research, industry conversations, and insights from focus groups and job task analysis, the Sanitation Controls Practitioner Program (SCPP) identifies critical job tasks related to sanitation. This article, inspired by the SCPP's comprehensive approach, will delve into the three pillars of an effective sanitation program: cleaning, monitoring and verification, and sanitizing.

In Dry Environments, Wet Sanitation Isn't the Answer—It's the Issue

Fri, 20 Feb 2026 00:00:00 -0500

Applying wet sanitation in dry environments often increases risk. Food processors need a balanced understanding of these risks and their desired cleaning outcomes; specifically, the impact of different sanitation practices and how those impacts are driven by hygienic design challenges in their facilities.

Natural Colors and the Evolving Food Safety Landscape: Practical Guidance for a Successful Transition

Wed, 18 Feb 2026 05:30:00 -0500

This article explores the journey to safe, high-quality natural colors at Oterra, from the field to harvested raw materials to finished product, and how the company maintains compliance with global food safety and regulatory frameworks.

Strategic Advantages of Natural, Non-GMO Decorative Ingredients

Tue, 17 Feb 2026 10:00:00 -0500

Manufacturers that proactively align decorative ingredients with clean-label, non-GMO, and allergen management strategies are better positioned to meet retailer requirements, reduce operational risk, and respond to changing consumer values.

Buyer-Led Supply Chain Screening: Establish Trust Without Betting the Business

Wed, 11 Feb 2026 00:00:00 -0500

This article discusses how effective supplier screening is critical to managing risks such as food fraud, regulatory non-compliance, and unethical sourcing.

Advancing Science-Based Approaches to Salmonella Control in Meat

Mon, 09 Feb 2026 00:00:00 -0500

This article examines shifting USDA regulatory expectations, evolving risk assessment tools, and realistic strategies to manage Salmonella as a true public health risk rather than solely a process control issue.

Preventive Maintenance: A Complex Prerequisite Program

rickstier4@aol.com (Richard F. Stier, M.S.) — Tue, 03 Feb 2026 10:00:00 -0500

Preventive maintenance, which involves a great deal of documentation and recordkeeping, can be considered as the most complex and detailed of the essential prerequisite programs.

From Crackers to Kibble: Why Pet Food Belongs in the Low-Moisture Food Safety Conversation

Tue, 20 Jan 2026 10:00:00 -0500

When experts from human food, animal food, academia, and government sit at the same table, the common ground is often larger than expected.

2026 Trends in the EU/UK Food Law Space

Tue, 06 Jan 2026 10:00:00 -0500

Some EU and UK food law changes in development could arrive sooner than expected, and others will take more time to go into effect. This article discusses food law changes to watch for in 2026.

Closing the Training Loop: The Key to Elevating Training Programs

Tue, 30 Dec 2025 10:30:00 -0500

By prioritizing evaluation, a food business can ensure that training programs deliver real value to the employee and business while optimizing resources, driving growth, and promoting continuous improvement.

FDA's Proposed Post-Market Assessment of Food Additives and Chemicals in Food

Mon, 22 Dec 2025 00:00:00 -0500

The U.S. Food and Drug Administration (FDA) is making progress on its planned endeavor to take a closer look at substances added to or otherwise found in food and food contact materials.

Mitigation Solutions for Surface Biofilms for Food Processors

Mon, 22 Dec 2025 00:00:00 -0500

Without proper sanitation, surfaces and other areas in food processing facilities provide an ideal environment for the growth of biofilm on food contact and non-food contact surfaces. This article discusses biofilm mitigation solutions for food processing operations.

Shrimp Processing: Safety, Quality, and Manufacturing of Raw and Frozen Products

Fri, 19 Dec 2025 00:00:00 -0500

This article focuses on the fundamentals of shrimp processing and the various steps in which facilities can manage food safety and quality challenges to generate wholesome and safe products for global markets.

The Perfect Storm is Brewing for Food Safety in 2026—Is Your Company Ready?

Tue, 16 Dec 2025 10:00:00 -0500

From food additive bans and obligatory food packaging changes to consumer right-to-know laws and labeling requirements, keeping abreast of the flurry of legislative and policy activity that is impacting the food industry may seem like an impossible task. This article discusses what you need to know and how best to prepare for upcoming food safety changes.

Biosecurity in Peacetime and Wartime

Mon, 15 Dec 2025 00:00:00 -0500

Most prominent among wartime threats for U.S. food, agriculture, and water systems is the probability of continuous and coordinated cyberattacks and other forms of sabotage.

How QA and Frontline Leaders Assess Food Safety Skills

Mon, 15 Dec 2025 00:00:00 -0500

By examining global standards such as HACCP, GFSI, and SQF, this article explores the gaps in current competency assessments and the risks posed by these gaps. It also provides actionable strategies to empower frontline leaders and quality assurance teams to improve where necessary.

What Food Safety KPIs Say About Food Safety Culture—Part 1

Mon, 15 Dec 2025 00:00:00 -0500

This article discusses the results of a survey of food processors worldwide regarding food safety culture and the preventive controls-aligned key performance indicators (KPIs) used to measure daily operations and continuous improvement.