This article explores the food safety challenges of the labor-heavy catering sector, including the pervasive lack of food safety culture and management commitment; the need for creative solutions in process monitoring for large facilities; how to build an effective training program for a catering facility; and how to handle customer complaints, including the importance of root cause analysis.

If you look around, you may find many examples of ‘TIM WOODS' in your facility. TIM WOODS is an acronym for the ‘eight wastes' that can plague a processing facility. In lean manufacturing, waste is any cost, effort, or material that is used in a processing facility that does not directly lead to a completed unit.

The theme of World Food Safety Day 2022 is “safer food, better health.” Worldwide organizations explain why and how the global community should prioritize ensuring the safety of food.

An evaluation of kitchen staff in Denmark, conducted by the Danish Veterinary and Food Administration, found that there is room for improvement in staff norovirus education and training.

The U.S. Centers for Disease Control and Prevention (CDC) has published a new food safety webpage that provides information that can help prevent foodborne illnesses and outbreaks.

Food safety and quality systems do not have to be cumbersome and difficult to follow. The 5S system, when launched and properly maintained, can have a positive impact on food safety and quality programs, as well as operational efficiency.

The Institute of Food Science and Technology (IFST) recently published a new guide on food safety best practices for directors.

Strong food safety cultures are often associated with maturity, but they are not developed overnight. Three steps can help develop food safety culture maturity at any organizational level and company size.

This article gives a comparison of food safety/quality needs with employee safety during production, using the chemical application of peracetic acid to control environmental biological contamination as the example. It also examines how to better encourage collaboration between food safety and employee safety, using the hierarchy of controls as the guide.

The World Health Organization (WHO) has launched the Food Safety Community of Practice to share knowledge and improve practice.