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.
FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
Globalization of the food supply brings incredible growth opportunities, but the accompanying challenges cannot be ignored. Traceability throughout a complex supply chain has resulted in much greater risk exposure and potential liability for food manufacturers.
Attention to food safety and making it the company’s highest priority can help managers assess employee performance.
While you can’t make employees care about food safety, you can guide them: Tips and tools are presented for upper management to create a culture of food safety at food companies worldwide.
Despite the widely accepted gains emerging from adopting food safety management systems worldwide, the foodservice and catering sectors have not made advances towards deploying such systems in improving their food safety and hygiene practices. Read more for a proposed framework to aid this situation.
As foodborne illness can be caused by contamination during food preparation and/or storage, foodservice training is of paramount importance. This article reveals the findings of a survey of culinary arts students performed to assess their knowledge of food safety practices.
Addressing the challenges that the food industry faces regarding the training of auditors is an urgent matter.
The competency framework process can be advantageous to task analysis for new jobs…or jobs that require mostly cognitive functions to complete.
A food safety program cannot be implemented without solid levels of management commitment that cross all departments.
The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.
A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.
Many ethnic start-up retail and food service operations function without the benefit of a large corporate support structure and need industry support.
The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.
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.