Food producers operate in an environment of ever-increasing regulation and complexity, but as a senior manager, you just have to make sure that your company follows the rules and meets the new FSMA standards. Do that and you will have nothing else to worry about.
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.
Globalization of the food supply brings incredible growth opportunities, but the accompanying challenges cannot be ignored. Traceability throughout a complex supply chain has resulted in much greater risk exposure and potential liability for food manufacturers.
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.
While you can’t make employees care about food safety, you can guide them: Tips and tools are presented for upper management to create a culture of food safety at food companies worldwide.
Outsourcing business functions, specifically laboratory testing may increase efficiency and cut costs with proper planning, careful contracting and ongoing oversight.
Many food companies believe that, because of their position in the food supply chain, they are insulated from liability in the case of food-related illnesses. Read about cases that show otherwise and learn how to protect your brand.
Despite the widely accepted gains emerging from adopting food safety management systems worldwide, the foodservice and catering sectors have not made advances towards deploying such systems in improving their food safety and hygiene practices. Read more for a proposed framework to aid this situation.
With global food safety more important than ever before, Food Safety Magazine is taking a closer look at how various regions of the world are addressing current issues facing the food industry today.
This article discusses several key components of an overall “quality system” and the approach that food companies can take to attain both quality and food safety in their organizations.
For those food enterprises that wish to export to U.S. markets, both the quality and safety of their products have become serious corporate issues. Read more for the impact of quality control on the import/export process.
The greatest scientists, including those in food safety, are able to understand when new information comes in, assimilate it, contemplate it and change their minds.
A look at Bear Creek, a manufacturer of gift baskets, and their approach to food safety.
Real-world examples of Rapid Response Teams responding to incidents are described.
For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.
The causes of produce-related outbreaks, including field-level contamination or contaminated inputs such as water, do not discriminate between small or large producers.
A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner.