For companies in the food industry, leaders can do the most good or the most harm when it comes to keeping food safe and profits growing.
Learn how the U.S. Food and Drug Administration (FDA) defines a “qualified individual” and what it means for you.
The Food Safety Modernization Act will modernize current Good Manufacturing Practices regarding manufacturing, processing, packaging and holding of human foods.
Many food manufacturers spend a tremendous amount of time developing and delivering training, but if competencies are not gained, how do we know that this money was well spent?
Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?
Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.
A partnership of industry, government and consumer groups is working together to ensure that consumers have free access to evidence-based, actionable educational messages and resources.
Food allergy and gluten-free training is an important component of any foodservice operation.
To solve a problem in the food plant—whether it is complex or routine—you must first select the right tool for the job. Learn how to find the right approach for your company.
Applied ethnography, when properly employed, gives us an unbiased and comprehensive understanding of current food safety practices.
Structuring good questions to solve food safety issues requires discipline and a process to enable employees to find useful information and formulate the best solutions.
Training and education are the stepping stones to food safety; they link theory to practice. This article looks at the planning, design and implementation of education and training programs in food safety management.
A physical scientist looks at ongoing food controversies: How can scientists help educate the public?
Paster Training, Inc. has begun using and distributing a new food safety manual, the SURE Food Safety Manager Manual. Available for purchase as of Feb. 10, the trainer-tested manual is published by Instruis Publishing Company.
There is a looming unspoken food safety crisis in the restaurant business, caused because there is a lack of education and enforcement of important principles within the weakest link in the chain: the entry-level server.
Hazard Analysis and Critical Control Points (HACCP) is an essential tool in the food safety arsenal and is used globally to ensure safe food worldwide.
With food scandals exposed in fast food chains, supermarkets and local businesses, concerns about the safety and hygiene of food is increasing.
Many food safety hazards present themselves in the retail environment.
Intentional economically motivated adulteration activities and initiatives in food defense are highlighted.
New regulations mark the first time that packaging operations will come under the regulatory microscope in a significant way.