Food Safety Magazine

Management

The following list is a collection of all articles in the Management category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Best Practices, Case Studies, Food Defense, International, Recall/Crisis Management, Risk Assessment, Training

Leveraging Ethnography to Improve Food Safety
Leveraging Ethnography to Improve Food Safety

Applied ethnography, when properly employed, gives us an unbiased and comprehensive understanding of current food safety practices.

An Astronomer’s View of Food Controversies
An Astronomer’s View of Food Controversies

A physical scientist looks at ongoing food controversies: How can scientists help educate the public?

Paster Training Adopts New Food Safety Manager Manual
Paster Training Adopts New Food Safety Manager Manual

Paster Training, Inc. has begun using and distributing a new food safety manual, the SURE Food Safety Manager Manual. Available for purchase as of Feb. 10, the trainer-tested manual is published by Instruis Publishing Company.

HACCP Credential Closes the Verification Loop
HACCP Credential Closes the  Verification Loop

Hazard Analysis and Critical Control Points (HACCP) is an essential tool in the food safety arsenal and is used globally to ensure safe food worldwide.

Is It Time for Retail HACCP?
Is It Time for Retail HACCP?

Many food safety hazards present themselves in the retail environment.

 

Don’t Forget about Your Chemical Hazards!
Don’t Forget about Your Chemical Hazards!

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.

 

Economically Motivated Adulteration: Another Dimension of the “Expanding Umbrella of Food Defense”
Economically Motivated Adulteration: Another Dimension of the “Expanding Umbrella of Food Defense”

Intentional economically motivated adulteration activities and initiatives in food defense are highlighted.

 

It’s Not All about the Science
It’s Not All about the Science

Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.

 

Produce Packers Query FDA Officials about FSMA Proposed Rules

U.S. Food and Drug Administration (FDA) officials provided insight on proposed rules for foreign supplier verification programs and the accreditation of third-party auditors during a Sept. 4 web seminar hosted by the United Fresh Produce Association, The Packer reported Sept. 5.

After Acquisition: “Chemistry” Benefits Small Food Companies
After Acquisition:  “Chemistry” Benefits Small Food Companies

The solution for a successful acquisition is to find the right relationship with a partner that shares a similar vision, particularly on food safety.

Moving Ahead in Food Safety Implementation Measures for Packaging
Moving Ahead in Food Safety Implementation Measures  for Packaging

New regulations mark the first time that packaging operations will come under the regulatory microscope in a significant way.
 

Food Safety Databases: A New Challenge
Food Safety Databases:  A New Challenge

The widespread move from global food supply chains to food supply networks presents considerable challenges.

FDA’s Changing Culture: What Every Food Company Needs to Know
FDA’s Changing Culture: What Every Food Company Needs to Know

FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
 

Maximizing Insurance Coverage for Food Contamination Claims
Maximizing Insurance Coverage for Food Contamination Claims

Foodborne illness claims are among the greatest financial risks facing the food industry.

The Critical Cleaning Zone
The Critical Cleaning Zone

Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
 

Food Safety Management: Hazard- or Risk-Based?
Food Safety Management: Hazard- or Risk-Based?

The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.

The Role of Accreditation Bodies in Supply Chain Risk Management
The Role of Accreditation Bodies in Supply Chain Risk Management

Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.

Anticipating Food Safety Risks
Anticipating Food Safety Risks

Collaboration at all levels, within and across companies, retailers, authorities and all stakeholders is required to apply a multidisciplinary approach to food safety.

Ensuring Success of Food Company Outsourcing
Ensuring Success of Food Company Outsourcing

Outsourcing business functions, specifically laboratory testing  may increase efficiency and cut costs with proper planning, careful contracting and ongoing oversight.
      

When it Comes to Sanitation, Training Makes the Difference
When it Comes to Sanitation, Training Makes the Difference

The sanitation staff is the first—and best—line of defense against mishaps that can lead to costly recalls, lost product batches and workplace injuries.

More Results: