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

Building a Solid Foundation in Meat Processing and Preparation
Building a Solid Foundation in  Meat Processing and Preparation

The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.

Fiorucci Foods: Automated Traceability Enhances Safety & Quality
Fiorucci Foods: Automated Traceability Enhances Safety & Quality

Fiorucci Foods reveals their approach to food traceability, which has enhanced their overall levels of food safety and quality.

FDA's Food Safety Program in FY 2002: Measuring Accomplishments
FDA's Food Safety Program in FY 2002: Measuring Accomplishments

Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.

Costco Wholesale: Culturing Food Safety Success
Costco Wholesale: Culturing Food Safety Success

For Costco Wholesale, dedication to food safety is in the very fabric of its corporate culture.

Getting a Handle on Listeria
Getting a Handle on <i>Listeria</i>

An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.

Constraints to HACCP Implementation in Developing Countries, Part III
Constraints to HACCP Implementation in Developing Countries, Part III

Part III of a series exploring the cultural and technical food production issues faced by developing countries.

Economically Motivated Adulteration: Broadening the Focus to Food Fraud
Economically Motivated Adulteration: Broadening the Focus to Food Fraud

As an industry, we are early in addressing food fraud and are in a great position to establish a firm foundation before—or while—laws and standards are being developed.

Lessons Learned: Food Safety Preparedness before the Next Natural Disaster
Lessons Learned: Food Safety Preparedness before the Next Natural Disaster

Natural disasters are known to impact our food supply, and responders should implement plans before a disaster strike to help mitigate issues that arise.

Developing and Assessing GAPs Programs in Preparation for the Food Safety Modernization Act
Developing and Assessing GAPs Programs in Preparation for the Food Safety Modernization Act

Good Agricultural Practices comprise a prerequisite program that can be used to manage food safety risks in the field and during transport to packing environments.

N60—What It Is and What It Is Not
N60—What It Is and What It Is Not

N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.

Food Safety and Risk Assessment
Food Safety and Risk Assessment

Management, especially senior management, has a responsibility to identify and mitigate risks within the organization.

Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients
Customer-Supplier Relationships: <br>Microbiological Specifications for Raw Materials and Ingredients

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

Training in an Integrated Food Safety System: Focus on Food Proteciton Officials
Training in an Integrated Food Safety System: Focus on Food Proteciton Officials

For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.

Food Safety Interventions: Reducing Risk from Farm to Table
Food Safety Interventions: Reducing Risk from Farm to Table

The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.

Food Safety for Food Handlers
Food Safety for Food Handlers

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.

Confronting Food Safety Challenges Head-on in Produce
Confronting Food Safety Challenges Head-on in Produce

The causes of produce-related outbreaks, including field-level contamination or contaminated inputs such as water, do not discriminate between small or large producers.

Understanding and Managing Food Safety Risks
Understanding and Managing Food Safety Risks

As government agencies and the food industry adopt risk management approaches, the increased transparency of the process produces a number of communication challenges.  

Incorporating Defense into HACCP
Incorporating Defense into HACCP

Building on and extending the existing HACCP system is the most efficient way to provide comprehensive food protection.

A Look at the Food Safety Program at Butterball, LLC
A Look at the Food Safety Program at Butterball, LLC

The development and implementation of extensive food safety systems at Butterball is ongoing to identify and prevent product contamination.

Something Old, Something New: Innovation within Existing Food Testing Technologies
Something Old, Something New: Innovation within Existing Food Testing Technologies

Amid consumer, regulatory and food processor urgency to address and resolve food safety issues increases in value-added foodborne pathogen detection options is also evident.
 

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