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Key Learning from Significant Marketplace Incidents

Daryl Cromie David Dearden Kevin Rowlands

October 5, 2021

Marketplace incidents with food colorants: What can we learn from them?

How a Mature Food Safety Culture Can Prevent Foreign-Body Contamination

Whole-team engagement makes for a more thorough, effective result

Nic Sharman M.Sc.

August 22, 2021

Foreign bodies are a large risk to the food and drink industry with authorities recalling products due to foreign-body contamination. Learn how a strong food safety culture can help a company implement best practices in avoiding such events.

Coliforms vs. Cybersecurity: How Metrics Can Help Food Safety “Compete” with Cybersecurity and Other Enterprise Risks

Empowering food safety professionals to fight enterprise risks

Melanie Neumann J.D., M.Sc

August 22, 2021

Food safety incidents like cyberattacks are increasing, which require the use of metrics to help prevent and overcome these challenges facing food safety professionals. This is the last in a three-part series looking at enterprise risk management in food safety.

Regulatory/Industry Relationships

Engaging for a Common Goal of Safe Food

Steven Mandernach J.D. Brenda Morris

August 17, 2021

Industry officials in food safety who have been there commonly warn "you don’t want to be exchanging business cards with your regulators at the beginning of a food safety event." Whether an outbreak, recall, natural disaster, or other event, knowing your regulators in advance of the event results in a much more effective relationship during challenging times.

What We Learned from COVID-19 Infections in Meat and Poultry Workers

Lessons from the meat and poultry processing industry about coronavirus spread and prevention

Deborah Carr D.V.M., M.P.H.

August 12, 2021

The meat and poultry industry faced unprecedented disruption from the COVID-19 pandemic, as employees worked in tight quarters on production lines, making it especially vulnerable. What is the current state of knowledge of the risk factors for such workers?

Conquering Food Safety Challenges for Plant-Based Ingredients

Ingredients in plant-based food products introduce unique challenges for food safety

Bert de Vegt M.Sc., M.B.A.,

August 12, 2021

The growth in plant-based foods requires a closer look at the safety of their ingredients and raw materials as well as the adoption of an integrated approach to food safety in this young product category.

The All-Too-Human Causes of Food Safety System Shortfalls

Moving from knowledge-based to behavior-based training might be key to culture change

Dima Faour-Klingbeil Ph.D.

August 12, 2021

Knowledge of food safety is essential to enhance safe food handling practices and compliance. Still, knowledge and training alone are insufficient to ensure safe practices and staff compliance. Learn about the role of organizational factors on improving employees' food safety behaviors and the culture of food safety system implementation.

Ten Years Later: Defining Food Fraud and Envisioning the Future

A look at how far we’ve come and where we’ve yet to go

John W. Spink Ph.D.

August 12, 2021

Ten years after we first defined food fraud in an academic sense, there has been a lot of progress, but we still have a long way to go. Learn how management systems are maturing and shifting resource allocations and what this means for the future.

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

Rethinking preventive approaches to food safety

Jennifer McEntire, Ph.D.

June 20, 2021

For all the food safety benefits that Hazard Analysis and Critical Control Points (HACCP) and preventive controls have brought us, perhaps public health would be better served if companies put the most effort toward managing their greatest risks instead of thinking of risk in yes/no terms.

Retail Food Safety Regulatory Association Collaborative

The Retail Food Safety Collaborative: Putting Collaboration into Action at Retail

Honing a strategy for reducing risk at consumer contact

Brooke Benschoter, APR, M.Sc.

June 20, 2021

The Retail Food Safety Regulatory Association Collaborative has worked to develop diverse strategic priorities, such as improving the regulatory approach, competency, and food safety culture in the regulatory community and enhancing the sharing of best practices among retail food protection partners.

EVENTS

Webinar

3/4/21 to 3/4/22

Contact: Vania

Environmental Pathogen Management: Working Toward a Preventive Model

On Demand: This webinar will present a risk-based model for an EPM program, which aligns with international guidelines and expectations. The model offers a pathway for the standardized implementation of EPM in any food company.

Webinar

3/9/21 to 3/9/22

Contact: Vania

Using a Quality Management System as a Competitive Advantage

On Demand: During this webinar, you’ll hear insights, best practices, and lessons learned from an expert panel with experience transforming their quality processes in the food and beverage industry. You’ll also learn how to best leverage rapid digitization to accelerate your quality journey.

Live: October 27, 2021 at 2:00 pm EDT: Join Katleen Vranckx, bioinformatics product specialist from Applied Maths, for this webinar on digital readiness techniques. Learn how digitizing data can lead to efficiency, better decision-making, higher quality products, and a better bottom-line.

Live: November 2, 2021 at 2:00 pm EDT: Our latest webinar in the Food Safety Leadership series examines the importance and impact of food safety culture in 2021 and what industry leaders are doing to demonstrate that they have a good food safety culture within in their own organization.

Live: November 18, 2021 at 11:00 am EST: The food system is currently facing incredible challenges 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.

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Food safety testing

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Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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ARTICLES

Key Learning from Significant Marketplace Incidents

How a Mature Food Safety Culture Can Prevent Foreign-Body Contamination

Coliforms vs. Cybersecurity: How Metrics Can Help Food Safety “Compete” with Cybersecurity and Other Enterprise Risks

Regulatory/Industry Relationships

What We Learned from COVID-19 Infections in Meat and Poultry Workers

Conquering Food Safety Challenges for Plant-Based Ingredients

The All-Too-Human Causes of Food Safety System Shortfalls

Ten Years Later: Defining Food Fraud and Envisioning the Future

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

The Retail Food Safety Collaborative: Putting Collaboration into Action at Retail

EVENTS

Webinar

Environmental Pathogen Management: Working Toward a Preventive Model

Webinar

Using a Quality Management System as a Competitive Advantage

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EVENTS

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