Food Safety Magazine

Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.

A FSMS is only as strong as its weakest link. It is critical that both corporate headquarters and all of a company’s processing plants have a strong verification program.

Packaging companies are responding to new mandates to prevent contamination or misinformation before the product ever reaches the supply chain.

Food packagers can borrow insight from the pharmaceutical industry for the best approaches to use for safe packaging.

Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.

As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.

This article describes how to submit a Food Contact Substance notification to FDA and how the food contact notification review process works.

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

This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.

Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.

A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.

In its long history, Fresh Express has set new standards for food safety and quality in the fresh-cut produce industry.

How does one know with a high level of confidence that new food safety technologies don’t introduce unforeseen negative side effects in terms of food safety parameters?

An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.

Every food contact package must be manufactured from materials that are approved by the regulatory agencies as acceptable for food contact.

A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.

Selecting the right ingredient supplier may seem like an onerous process for your supply chain, but this is an important food safety-related decision.  

There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.