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
- Toward a Better American Product Recall System
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Monitoring and maintaining the integrity of the food supply is a tough job; government agencies and food safety systems do it admirably under some very challenging circumstances.
- Food Defense for the Small Retail Operation
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Food defense awareness should be incorporated into food safety training programs.
- New Thinking On Food Protection: Unlocking Ways to Achieve Food Safety and Food Defense Goals
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Defending our food supply is perhaps the most monumental national security challenge that was initially overlooked post-9/11.
- Supporting Sustainability Means an End to Waste
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Sustainable, safe food implies a commitment to reducing, reusing and recycling whenever possible.
- Ingredient Adulteration Undermines Food Safety
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An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
- Antibiotic Resistance: An Emerging Food Safety Concern
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The emergence of antibiotic-resistant foodborne pathogens is inherently linked to how antibiotics have been used in food animal production.
- Packaging for Enhanced Food Security
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Primary packaging, that is, packaging in direct contact with the product, is critical to the success of any food processing effort.
- Meeting the Challenges of Foodborne Illness Liability Claims
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If the claimant is indeed sick due to food poisoning, then action needs to begin immediately to deduce the cause of the illness.
- A Pragmatic Risk Assessment Strategy to Qualify Ingredient and Other Suppliers
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Companies are increasingly adopting a policy of zero tolerance with regard to testing results from their suppliers.
- St. Clair Foods: A Healthy Obsession with Sanitation
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To promote food safety and sanitation, competitors often tour St. Clair’s facility as an educational opportunity.
- How to Deal With Foodservice Sector Complaints and Crises
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Crises arising from consumer complaints are believed to outnumber all other factors by an order of magnitude.
- Shopping for Food Safety and the Public Trust: What Supply Chain Stakeholders Need to Know About Consumer Attitudes
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If we don’t know who is getting sick from which organisms present in food, we can’t do our jobs properly to safeguard public health from foodborne pathogens.
- The Interagency Risk Assessment Consortium: Improving Coordination Among Federal Agencies
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Given the importance of risk assessment to public health decisions, food safety agencies have established mechanisms to engage the entire food industry on such issues.
- Land O’Frost: Breaking Ground in Sanitary Facility Design
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Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.
- Cooperative Investigation Response to the 2004 Salmonella Enteritidis Outbreak from Raw Almonds
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This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.
- How to Keep Your Focus on Food Safety
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How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?
- Bridging the Quality Control Gap: How Six Sigma Can Increase Plant Food Safety and Profitability
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For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.
- Bakeries Rise to Food Safety and Defense Challenges
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An interview with Lee Sanders of the American Bakers Association reveals the latest food safety challenges facing bakeries today.
- 4 Steps to Strategic Sanitation Risk Assessment
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The entire sanitation process should be examined to ascertain whether there are any food safety risk factors.
- Safety in Paradise: One Package at a Time
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While Paradise Tomato Kitchens has never had a contamination incident, it doesn't stop their quality assurance team from constantly evaluating and upgrading security and safety procedures.
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