Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?
What exactly makes a foodservice company best-in-class or world-class in food safety?
The food product industry faces an escalating barrage of lawsuits—both for alleged mislabeling and for safety violations.
Applied ethnography, when properly employed, gives us an unbiased and comprehensive understanding of current food safety practices.
Many food safety hazards present themselves in the retail environment.
The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.
The solution for a successful acquisition is to find the right relationship with a partner that shares a similar vision, particularly on food safety.
FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
Foodborne illness claims are among the greatest financial risks facing the food industry.
Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.
The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.
Outsourcing business functions, specifically laboratory testing may increase efficiency and cut costs with proper planning, careful contracting and ongoing oversight.
Food allergies are a public health concern that must be addressed from the farm to table.
Rainforest Alliance certification is one of the certifications that promote sustainable agriculture practices in line with increasing food safety.
Culture has many ingredients. These might include values, norms, accepted behaviors, history, tradition, habits and expectations.”
The CEO should know all about food safety for the proper management of the business.
Today food companies need new initiatives to demonstrate their ability to produce safe products and keep public confidence.
Finding a group of like-minded employees who embrace the new direction and are committed to driving it forward is critical to the success of any change initiative.