Food Safety Magazine

Supply Chain

The following list is a collection of all articles in the Supply Chain category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Foodservice/Retail, Growers/GAPs, Imports/Exports, Regulation, Temperature Control/Cold Chain, Traceability/Recall, Transportation

Electronic Seafood Traceability in a World of Risk and Uncertainty: The Gulf Seafood Trace Experience
Electronic Seafood Traceability in a World of Risk and Uncertainty: The Gulf Seafood Trace Experience

This article profiles the development of an electronic traceability system in widespread use throughout the seafood industry. Can it also work for your product?

 

The 40th Anniversary of the Bar Code: An Update from GS1 US
The 40th Anniversary  of the Bar Code:  An Update from GS1 US

GS1 Standards help the entire industry speak the same language to reduce confusion, errors and costs as well as improve the safety of our food supply.

Food Chain Scandals Top Public’s Concerns
Food Chain Scandals Top Public’s Concerns

With food scandals exposed in fast food chains, supermarkets and local businesses, concerns about the safety and hygiene of food is increasing.

 

Proposed FSMA Rules Aim to Even Playing Field between Domestic and Foreign Food Suppliers
Proposed FSMA Rules Aim to Even Playing Field between Domestic and Foreign Food Suppliers

FDA attempts to secure the border for food importers around the world: A look at the Foreign Supplier Verification Program.

 

Is It Time for Retail HACCP?
Is It Time for Retail HACCP?

Many food safety hazards present themselves in the retail environment.

 

Authentication in Seafood
Authentication in Seafood

Mislabeling of seafood may expose consumers to potential food safety risks from certain fish products.

Non-EPA Registered Cleaners and Sanitizers for Use in Food Production Facilities and Retail Food Establishments
Non-EPA Registered Cleaners and Sanitizers for Use in Food Production Facilities and Retail Food Establishments

This article takes a look at the evolution of “green cleaning” technologies used in the food industry. Are we safer now than we were 30 years ago?

Utilizing the Newly Proposed Imported Food Safety Rules as a Risk Management Tool
Utilizing the Newly Proposed Imported Food Safety Rules as a Risk Management Tool

The announcement by the U.S. Food and Drug Administration last month of proposed regulations intended to strengthen the oversight of foods imported for consumption in the U.S. has generated a great deal of publicity and comment in the media.
 

New Survey of Processing Companies Reveals Uncertainty of FSMA Implications
New Survey of Processing Companies Reveals Uncertainty of FSMA Implications

As most business owners working within heavily regulated industries can contend, keeping up with the latest rules, regulations and guidelines can be difficult. A testament to this widely held belief? The Food Safety Modernization Act (FSMA).

Food Safety Databases: A New Challenge
Food Safety Databases:  A New Challenge

The widespread move from global food supply chains to food supply networks presents considerable challenges.

Challenges and Innovations for On-Farm Bacterial Testing
Challenges and Innovations for On-Farm Bacterial Testing

Diagnostic assays for on-farm use have different constraints compared with those used in traditional laboratory environment
 

Best Traceability Practices
Best Traceability Practices

Whether large- or small-scale, food product recalls tend to leave their mark on the industry and often alter practices for the better. In order to react quickly and responsibly to a voluntary or involuntary recall, all companies must be adequately prepared.
 

Assistance with U.S. FDA’s Detention without Physical Examination
Assistance with U.S. FDA’s Detention Without Physical Examination

The U.S. Food and Drug Administration (FDA) can refuse admission of articles to U.S. that appear to be in violation of FDA regulations and may automatically place a company on an Import Alert involving Detention without Physical Examination. Read more for how to navigate this process.

FDA’s Changing Culture: What Every Food Company Needs to Know
FDA’s Changing Culture: What Every Food Company Needs to Know

FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
 

Six Tips for Establishing a Safe and Effective Gluten- Free Kitchen
Six Tips for Establishing a  Safe and Effective Gluten- Free Kitchen

Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.

Voting with your Grocery List: Increasing Consumer Confidence along the Food Chain
Voting with your Grocery List: Increasing Consumer Confidence along the Food Chain

Consumers in the United States demand and expect safe, quality food. Over the last several years, however, consumers have also been weighing in on other factors; they’ve been making their preferences known at the cash register and voting with their grocery lists. See how this fact impacts your company’s bottom line.
 

The Role of Accreditation Bodies in Supply Chain Risk Management
The Role of Accreditation Bodies in Supply Chain Risk Management

Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.

Seed to Landfill: Food and Environmental Safety Are Inseparable

In the era of biomass waste turned into energy and bioengineered seeds planted for food, there is much information to absorb about our food and its landscape. However, one thing is certain: Food safety cannot be separated from environmental safety to safeguard public health.

A Food Safety Management Framework for Foodservice and Catering

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.

Evolution of Food Safety in the Fast Food Realm

With so many consumers eating at fast food establishments these days, we look at how fast food pioneers Ray Kroc (McDonalds) and Colonel Sanders (Kentucky Fried Chicken) developed the top-notch food safety systems we know today.

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