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COVID-19
The COVID-19/coronavirus pandemic that began in 2019 has impacted food safety, primarily in relation to facility sanitation, worker hygiene, personnel shortages and turnover, and ongoing supply chain disruptions.
Management
Management in food safety includes safeguarding business continuity and product quality through risk assessment, personnel and industry training, sharing best practices and case studies, and establishing robust food defense mechanisms.
Topics
Culture
Food safety culture is an essential, measurable, and sometimes regulated tool for managing food safety in an organizational context. It encompasses accepted behaviors, habits, values, norms, history, and expectations for the myriad ways in which food companies ensure safe food production for consumers.
Best Practices
Best practices in food safety include practices and processes that are followed, recommended, and shared by industry as safe, sustainable, recommended steps to ensure food safety, worker safety, consumer safety, and successful continuity of business operations.
Case Studies
Case studies examine real-life examples or scenarios involving regulatory enforcement or industry best practices in action, analysis of crisis management, technology being used to address contamination of food, or research studies of past events and data.
Food Defense
Food defense is concerned with the safeguarding of the food infrastructure and supply chain from acts of intentional adulteration or tampering, as well as the security of food businesses.
International
International food safety covers strategies, regulations, initiatives, and challenges to food safety and quality on global, regional, national, and other scales.
Recall/Crisis Management
Crisis management encompasses government and industry management of food safety crises such as foodborne illness outbreaks and associated recalls. Food and beverage recalls by food companies or retail outlets may be due to contamination or adulteration.
Risk Assessment
Risk assessment involves strategies, practices, and protocols for assessing, analyzing, and mitigating risks to food safety and quality in business operations.
Training
Voluntary and compulsory trainings for food safety and quality professionals are offered through government, industry, academic, and corporate programs, classes, internships, certification courses, conferences, and other learning modes.
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