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
- Product Labeling: What’s Your Risk?
Without clear standards regulating labeling definitions, food and beverage companies are finding themselves under greater scrutiny over the validity of what is found on their products’ labels.
- Corporate Culture, Food Safety, and the Grand Jury
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’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.
- The Critical Cleaning Zone
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
- Maximizing Insurance Coverage for Food Contamination Claims
Foodborne illness claims are among the greatest financial risks facing the food industry.
- Legislative Update on FDA’s Qualitative Risk Assessment Draft
The Food and Drug Administration (FDA) is reopening the comment period for a draft Qualitative Risk Assessment for certain food facilities that include farm packing operations for fresh fruits and vegetables.
- Food Safety and the Challenge of Globalization
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.
- Assessing Employee Food Safety Performance
Attention to food safety and making it the company’s highest priority can help managers assess employee performance.
- 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.
- 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.
- 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.
- 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
Outsourcing business functions, specifically laboratory testing may increase efficiency and cut costs with proper planning, careful contracting and ongoing oversight.
- 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.
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