Food Safety Magazine

Foodborne illness claims are among the greatest financial risks facing the food industry.

The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.

Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.

Collaboration at all levels, within and across companies, retailers, authorities and all stakeholders is required to apply a multidisciplinary approach to food safety.

The emergence of antibiotic-resistant foodborne pathogens is inherently linked to how antibiotics have been used in food animal production.

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

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

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.

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

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

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.
 

Cleaning and sanitation programs for the facility’s equipment, building and grounds are critical to the success of integrated pest management.

A key discipline for further reducing foodborne illness and strengthening food safety systems is risk analysis.

When the dust settles after a pandemic hits, the food industry and individual businesses will be judged on how they conducted operations during the pandemic.

Emerging chemical contaminants are associated with numerous wide-ranging and overlapping environmental issues.

Companies are increasingly adopting a policy of zero tolerance with regard to testing results from their suppliers.

The entire sanitation process should be examined to ascertain whether there are any food safety risk factors.

Besides risk identification and management through HAACP, beverage safety is dependent on fundamental protection in both the formulation and processing stages.