Food Safety Magazine

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.

Crises arising from consumer complaints are believed to outnumber all other factors by an order of magnitude.

Traceability is the key to executing a proactive retrieval of lots implicated in a suspected or identified pathogen-detection event.

The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.

A significant aspect of imported meat and poultry products that many people may not realize is that individual establishments cannot make application to the FSIS to export products to the U.S.

If the food safety standards and audit checklists are harmonized across the different audit groups, that should make it easier for customers to compare, and accept, audit results.
 

A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.

The trucking industry has never had a more timely opportunity to play its part in implementing and improving delivery control systems for temperature-sensitive goods.

Everyone in the food chain needs to take a larger role in the direction of our food safety practices and help shape where we are headed.                            
 

When the dust settles after a pandemic hits, the food industry and individual businesses will be judged on how they conducted operations during the pandemic.

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.

Dave Theno’s commitment to transparency guides the industry through a horrific failure in food protection.

The dairy industry presents unique challenges to addressing food protection, particularly in the area of bulk milk transportation.

Problems with food protection rise exponentially with crowding and overuse, particularly in the foodservice realm.

The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.

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.

Consumer demand for greater traceability of foods based on safety may eventually be met by industry adoption of greater traceability of foods based on security considerations.