Management in food safety includes safeguarding business continuity and product quality through risk assessment, personnel and industry training, sharing best practices and case studies, and establishing robust food defense mechanisms.
The COVID-19/coronavirus pandemic that began in 2019 has impacted food safety, primarily in relation to facility sanitation, worker hygiene, personnel shortages and turnover, and ongoing supply chain disruptions.
Food safety culture is an essential, measurable, and sometimes regulated tool for managing food safety in an organizational context. It encompasses accepted behaviors, habits, values, norms, history, and expectations for the myriad ways in which food companies ensure safe food production for consumers.
Best practices in food safety include practices and processes that are followed, recommended, and shared by industry as safe, sustainable, recommended steps to ensure food safety, worker safety, consumer safety, and successful continuity of business operations.
Case studies examine real-life examples or scenarios involving regulatory enforcement or industry best practices in action, analysis of crisis management, technology being used to address contamination of food, or research studies of past events and data.
Food defense is concerned with the safeguarding of the food infrastructure and supply chain from acts of intentional adulteration or tampering, as well as the security of food businesses.
International food safety covers strategies, regulations, initiatives, and challenges to food safety and quality on global, regional, national, and other scales.
Crisis management encompasses government and industry management of food safety crises such as foodborne illness outbreaks and associated recalls. Food and beverage recalls by food companies or retail outlets may be due to contamination or adulteration.
Risk assessment involves strategies, practices, and protocols for assessing, analyzing, and mitigating risks to food safety and quality in business operations.
Voluntary and compulsory trainings for food safety and quality professionals are offered through government, industry, academic, and corporate programs, classes, internships, certification courses, conferences, and other learning modes.
Designated by the European Commission, Denmark and Sweden have formed a public health consortium to jointly establish an EU reference laboratory or antimicrobial resistance (AMR), which will contribute to diagnostics and infection preparedness.
Addressing concerns around brominated flame retardants in the environment and food, the European Food Safety Authority (EFSA) is updating its decade-old risk assessments on different families of the chemicals. EFSA has launched a public consultation regarding the draft scientific opinion on the update of the risk assessment of tetrabromobisphenol A (TBBPA) and its derivatives in food.
A study of food safety inspections performed in Australia, New Zealand, the UK, Ireland, and the U.S. has identified and described a common approach across countries.
In this episode of Food Safety Matters, we are joined by Robert Manning, recall management expert, author, and CEO of Liquid, about how to prevent, prepare for, and recover from food product recalls.
Delivering safe and high-quality food must be a top priority for everyone involved in the food industry, from food manufacturers and suppliers to grocery stores and restaurants, and from CEOs and CFOs to manufacturing plant workers. Food manufacturers can eliminate the risk of food contamination anywhere along the supply chain by creating a culture of food safety.
The UK Food Standards Agency (FSA) and Food Standards Scotland (FSS) are warning that the shortage of veterinary professionals delivering food safety inspections in Great Britain poses a threat to public and animal health.
The FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) convened to review the most recent scientific literature regarding the control of Campylobacter on chicken meat. The experts emphasized the importance of a multi-hurdle approach in production and processing.
In this episode of Food Safety Matters, we are joined by Dr. Jason Richardson, Vice President of Global Quality and Food Safety at The Coca-Cola Company, for a discussion about his work as a food safety business leader to refresh and reframe food safety culture to drive enterprise-wide optimization and growth.
The World Health Organization (WHO) Alliance for Food Safety will convene for its inception meeting in May. The Alliance is intended to address target goals for foodborne disease surveillance capacity-building set forth in the WHO Global Strategy for Food Safety 2022–2030.
The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meeting on Microbiological Risk Assessment (JEMRA) recently convened to discuss the most recent literature on prevention and intervention measures for foodborne viruses.
On Demand:In this webinar, this expert panel will focus on the restaurant and grocery store perspectives. Attendees will walk away with actual strategies to immediately improve food safety culture at their organizations.
On Demand: In this webinar, the speakers will discuss the RCA workshop they led at the 2023 Food Safety Summit that included a hands-on exercise and the presentation of case studies, and they will preview their planned RCA session at the 2024 Food Safety Summit.