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

Rethinking preventive approaches to food safety

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.

Merging Food Safety and Operational Excellence

Combining the best of both food safety and operations

Juliana Canale Jeffrey Hartman

June 20, 2021

To understand how these cultures are necessarily interwoven, it is important to review the underlying principles for operational excellence and why world-class companies seek to follow its principles.

Effects of the Pandemic on Personal Hygiene Practices: What’s Next?

Can we maintain high levels of hand hygiene postpandemic?

Angela Anandappa Ph.D.

June 20, 2021

Personal hygiene has long been a pillar of food safety. The pandemic not only created massive global awareness campaigns for handwashing but also provided food safety practitioners a platform for driving hygienic practices as the simple yet undisputed foundation of public health.

A Small Survey of Food Safety Practices by Frozen Vegetable Suppliers

A glimpse into the practices of the frozen-food supply chain

Michael Wood Ph.D.

June 20, 2021

Given the large number of contamination events involving the contamination of frozen vegetables with Listeria, are suppliers of these products able to control other harmful microorganisms from contaminating their products?

An Overview of Historic Foodborne Illness Outbreak Investigations Linked to the Consumption of Sprouts: 2012–2020

Sprout production is inherently conducive to the survival and growth of pathogens

Michael C. Bazaco Ph.D. Stelios Viazis Ph.D. Donald C Obenhuber Ph.D. Patricia Homola Ph.D Fazila Shakir M.H.S. Angela Fields M.P.H.

June 17, 2021

This article outlines the identification of and responses to these outbreaks, the actions taken to prevent future outbreaks, the challenges encountered, possible contamination routes, and how current regulations may affect sprout safety.

Off-Premises Dining Safety in the Restaurant and Foodservice Business

Does the food industry’s responsibility stop at the customers’ front door?

Hal King, Ph.D.

June 17, 2021

Food safety concerns of off-premises sales for restaurants are the food safety risks associated with food preparation and the additional risk of keeping the food safe after the food has been prepared.

How Is Climate Change Affecting the Safety of Our Food?

Keya Mukherjee Ph.D. Mia Rowan Vittorio Fattori Ph.D.

June 16, 2021

Even under the best of circumstances, agriculture faces myriad pressures. Exacerbated by climate change, these pressures are making agriculture a more vulnerable and challenging enterprise, impacting food production, processing, storage, and distribution. In other words, our entire food system is threatened by climate change.

Public-Private Partnerships for Safer Food

Gabor Molnar Marlynne Hopper

June 15, 2021

This article elaborates on public-private partnerships in food safety, what their added values are in enhancing food control systems, and provides an example how coregulatory approaches using information from voluntary third-party assurance programs can lead to improved food safety outcomes.

Another Food Safety Story: The Destruction of Contaminated Product

April 20, 2021

Food safety stories are essential to communicate lessons learned and share the practical experiences of food safety professionals to enhance the effectiveness of food safety training.

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.

Building a Comprehensive Food Safety Plan

LIVE: August 3, 2021 at 2:00 pm EDT: As food manufacturers, we have an obligation to protect our customers and consumers from hazards that can result in injury or illness. With this in mind, how does a company prepare a comprehensive food safety plan that will help prevent or reduce the potential for a food safety hazard within their manufacturing environment?

LIVE: August 24, 2021 at 2:00 pm EDT: This webinar discusses foreign body principles and introduces two fast and effective tools, FTIR and XRF, which are used to assist in the root-cause investigation and identification.

LIVE: September 8, 2021 at 11:00 am EDT: Culture media for the microbiological testing of food, feed, or water must be prepared with pure water that complies with specifications described by the ISO 11133:2014 standard.

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Food Safety Budget

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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

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

Merging Food Safety and Operational Excellence

Effects of the Pandemic on Personal Hygiene Practices: What’s Next?

A Small Survey of Food Safety Practices by Frozen Vegetable Suppliers

An Overview of Historic Foodborne Illness Outbreak Investigations Linked to the Consumption of Sprouts: 2012–2020

Off-Premises Dining Safety in the Restaurant and Foodservice Business

How Is Climate Change Affecting the Safety of Our Food?

Public-Private Partnerships for Safer Food

Another Food Safety Story: The Destruction of Contaminated Product

EVENTS

Webinar

Environmental Pathogen Management: Working Toward a Preventive Model

Webinar

Using a Quality Management System as a Competitive Advantage

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