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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.
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.
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 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 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 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 food safety covers strategies, regulations, initiatives, and challenges to food safety and quality on global, regional, national, and other scales.
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 involves strategies, practices, and protocols for assessing, analyzing, and mitigating risks to food safety and quality in business operations.
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.
By approaching food safety culture (FSC) as organizational culture, a recent study funded by the Danish Agriculture Food Council has developed a Change Agent Model for FSC. The model illustrates the important underlying mechanisms that an individual or group can work through to become culture change agents and drivers for FSC development.
The Canadian Food Inspection Agency (CIFA) recently provided insight into how whole genome sequencing (WGS) and international data-sharing helped trace a 2020 multinational food safety outbreak of Listeria monocytogenes to enoki mushrooms, enabling countries to rapidly recall the affected products.
The U.S. Food and Drug Administration (FDA) has launched a new video series, titled, Into the Dataverse, which focuses on how the agency is modernizing its use of data, part of the New Era of Smarter Food Safety blueprint. The first video provides an overview of 21 Forward, a data analytics tool that monitors the food supply chain.
Researchers at Penn State University (PSU) have developed and piloted a food safety training program for farmers market vendors, in response to a need revealed by previous studies.
The Food and Agriculture Organization of the United Nations (FAO) and Wageningen University recently held a workshop about early warning tools and systems that can be used to manage imminent and emerging food safety issues.
Food processing facilities experience many different changeovers. Rapid changeover, or Single-Minute Exchange of Die, can be beneficial to increasing efficiencies in a food processing facility.Reduction in downgrade or defects and an increase in employee communication and morale are several benefits of a well-oiled changeover process.
A recent China–Australia collaborative review examined similarities and differences in the food safety risk assessment systems of China, Australia and New Zealand, Canada, and the U.S., with the aim of identifying areas that could support improvements to the Chinese system.
The West appears to exhibit heightened awareness about food safety, with many countries claiming that they maintain high standards during the production, distribution, storage, and sale of food, and that they have mandatory legal requirements to protect people. However, there is less understanding of what makes human diets sustainable in a way that ensures global food security and sustainability.
On Demand:A paradigm shift in how we manage risk in foodservice establishments is imperative if we are going to significantly decrease the health and economic burden that foodborne illnesses cause in the U.S.
On Demand: Our expert panel will examine the increasing importance of cyber-crime mitigation activities for the food industry, discussing the warning signs, the impacts of an attack, and the hidden vulnerabilities in an increasing drive to digitize operational and supply chain assurance.