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

New Food Safety Education Outreach for Health Professionals
New Food Safety Education Outreach for Health Professionals

A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.

Golden State Foods’ Quality Assurance Turns to Platinum
Golden State Foods’ Quality Assurance Turns to Platinum

An overview of Golden State Foods QA program is discussed.

Food Safety Education for Ethnic Audiences
Food Safety Education for Ethnic Audiences

Many ethnic start-up retail and food service operations function without the benefit of a large corporate support structure and need industry support.

Food Safety: Top Concern of Food Industry CEOs
Food Safety: Top Concern of Food Industry CEOs

The food industry must continue to take responsibility for what it can control and not rely on, or expect, regulators to find the gaps in the process.

Earthbound Farm: Balancing Food Safety From Seed to Shelf
Earthbound Farm: Balancing Food Safety From Seed to Shelf

For produce producer Earthbound Farm, food safety begins in the field.

The Pitfalls of Product Reformulation and How to Avoid Them
The Pitfalls of Product Reformulation and How to Avoid Them

Reformulating with entirely natural ingredients while maintaining product taste, texture, appearance, functionality, safety and shelf life can be a major task.

Supplier Management: Six Steps to Selecting the Right Supplier
Supplier Management: Six Steps to Selecting the Right Supplier

Selecting the right ingredient supplier may seem like an onerous process for your supply chain, but this is an important food safety-related decision.  

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.

Training Is a Key Component in Serving Patrons with Food Allergies
Training Is a Key Component in Serving Patrons with Food Allergies

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

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.

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.

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.

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.

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.

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.

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