Natural disasters are known to impact our food supply, and responders should implement plans before a disaster strike to help mitigate issues that arise.
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.
For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.
A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner.
Video surveillance is an invaluable tool for maintaining food safety in grocery stores, supermarkets, quick-service restaurants, deli/cafes and other retail food service outlets.
It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.
Outbreak investigations must focus on identifying the source of contamination, the situations that allowed contaminants to survive and permitted the pathogen to cause illnesses.
Training is the key step to protect public health from the ever-increasing number of food products entering the global supply chain.
Cases of intentional contamination are infrequent but can result in serious adverse public health consequences and economic impact.
All sanitation programs have the ultimate goal of reducing and/or eliminating all harmful contaminants.
Marriott International accomplishes food safety on a global scale with a training and inspection program that transcends language and cultural barriers.
When a food company begins to develop an integrated sanitation program to better ensure the quality and safety of its products, teamwork is essential to the program’s success.
A look at Bear Creek, a manufacturer of gift baskets, and their approach to food safety.
An interview with William Fisher, M.Sc., CFS, Institute of Food Technologists on the launch of the Global Food Traceability Center.
Food safety training is not a luxury, nor just a pesky governmental regulation.
The current federal GMP regulation specifically applies to all food products regulated by FDA.
The greatest scientists, including those in food safety, are able to understand when new information comes in, assimilate it, contemplate it and change their minds.
The sanitation staff is the first—and best—line of defense against mishaps that can lead to costly recalls, lost product batches and workplace injuries.
Food allergies are a public health concern that must be addressed from the farm to table.
All food establishments are required to maintain sanitary conditions to ensure the safe production of food.