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

How to Make Your Employees Care about Food Safety
How to Make Your Employees Care about Food Safety

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.

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.

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.

Food Safety Issues in New Zealand: An Update

A number of microbial food safety issues have been identified in New Zealand. This article provides an update about the most pressing concerns facing the New Zealand food industry today.

Protection against Food Illness Claims

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.

A Food Safety Management Framework for Foodservice and Catering

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.

Imports and Exports: Ensuring Food Safety Down Under

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.

Culinary Student Food Safety Assessment

As foodborne illness can be caused by contamination during food preparation and/or storage, foodservice training is of paramount importance. This article reveals the findings of a survey of culinary arts students performed to assess their knowledge of food safety practices.

Systematic Approach to Global QA and Food Safety

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.

Quality and Food Safety in the International Arena of Food Production

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.

When Consumers and Science Collide
When Consumers and Science Collide

During the last 45 years, while Americans have been taught not to trust institutions, the food business has grown into a large, complex system.

The Harmonization of Food Safety Regulations
The Harmonization of Food Safety Regulations

One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.

Getting the Most from Your Food Association Memberships
Getting the Most from Your Food Association Memberships

Scientific associations in the food industry are mostly for educational and research purposes, although some are involved in testing, standards setting and other activities.

Safely Feeding America
Safely Feeding America

Feeding America and its partners not only lead in hunger-relief efforts, but they also lead the hunger-relief community in providing safe food.

Implementing Active Managerial Control Principles in a Retail Food Business
Implementing Active Managerial Control Principles in a Retail Food Business

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.

 

Microbial Risk Assessment: Achievements and Future Challenges
Microbial Risk Assessment: Achievements and Future Challenges

To ensure the safety of food products in the U.S., we use a risk analysis approach to enhance the scientific basis of regulatory decisions and implement food safety programs.

Tyson Foods: Getting Bigger, Serving Better
Tyson Foods: Getting Bigger, Serving Better

A closer look at Tyson Foods’ Corporate Laboratory and Research Services Group and how they maximize the food safety of its products.

Bioterrorism: The Next Food Safety Threat
Bioterrorism: The Next Food Safety Threat

The terrorist attacks of September 11, 2001 reminded the food industry of obvious vulnerabilities that should be addressed to keep the food supply safe.

A Disciplined and Unique Focus by Chiquita Brands Reduces Early Supply Chain Risk
A Disciplined and Unique Focus by Chiquita Brands Reduces Early Supply Chain Risk

Continuous research and education are important components of Chiquita’s overall food safety program.
 

Concerns Related to International Risk Analysis
Concerns Related to International Risk Analysis

A key discipline for further reducing foodborne illness and strengthening food safety systems is risk analysis.

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