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
- 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.
- 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
Feeding America and its partners not only lead in hunger-relief efforts, but they also lead the hunger-relief community in providing safe food.
- 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.
- 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.
- 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.
- 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.
- 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
One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.
- Food Safety and Risk Assessment
Management, especially senior management, has a responsibility to identify and mitigate risks within the organization.
- 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.
- 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.
- Customer-Supplier Relationships: 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
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
The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.
- 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
As government agencies and the food industry adopt risk management approaches, the increased transparency of the process produces a number of communication challenges.
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