Food Safety Magazine

Best Practices

The 7 Deadly Sins and 7 Heavenly Virtues of Food Safety: A Catechism of HACCP
The 7 Deadly Sins and 7 Heavenly Virtues of Food Safety: A Catechism of HACCP

Food safety practices are discussed from from the traditional foundations of human morality and ethics.
 

Countering the Myths Surrounding the Meat Industry
Countering the Myths Surrounding  the Meat Industry

There is work to do to help the public understand livestock production and the practices associated with it.
 

Shipping and Receiving for Food Safety
Shipping and Receiving for Food Safety

Shipping and receiving are integral parts of all food processing and warehousing operations, both large and small.

Modern Meat Safety: A Technological Toolbox
Modern Meat Safety: A Technological Toolbox

What has the industry been doing over the past 30 years to make meat safer?

Current Controversies in the Application of HACCP Systems, Part 2
Current Controversies in the Application of HACCP Systems, Part 2

Part two of a series covering the application limitations of HACCP and what can be done by the food industry to address these limitations and the controversies surrounding them.

Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks
Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks

The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.

GMPs in the Snack Food Industry in Latin America
GMPs in the Snack Food Industry in Latin America

A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.
 

Leveraging Food Safety Data to Improve Operations
Leveraging Food Safety Data to Improve Operations

If all aspects of the food industry can agree that food safety is not a competitive advantage, then leveraging food safety data in a collaborative environment will improve operations.

From Apples to Poultry: How to Organize Your Hazard Analysis
From Apples to Poultry: How to Organize Your Hazard Analysis

Clearly identifying and categorizing potential hazards is key to producing a useful hazard analysis.

Identifying and Controlling Microbiological Cross-Contamination
Identifying and Controlling Microbiological Cross-Contamination

Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.

Best Food Quality and Safety Practices for Poultry
Best Food Quality and Safety Practices for Poultry

Managing risk is part of managing both food safety and quality in the production of poultry.

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