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

Prepared Foods: Fast & Easy for the Consumer, but Prepared Safely?
Prepared Foods: Fast & Easy for the Consumer, but Prepared Safely?

Visiting and observing retail establishments will provide a broad perspective on how food safety processes are implemented and the level of commitment to food safety.

A Real-life Food Defense Challenge: Bulk Milk Transportation
A Real-life Food Defense Challenge: Bulk Milk Transportation

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

Cleaning and Sanitization of Food-contact Surfaces in Retail/Foodservice Establishments
Cleaning and Sanitization of Food-contact Surfaces in Retail/Foodservice Establishments

The two sanitization methods commonly used in retail/foodservice establishments are heat and chemicals.

Food Safety Trends Exploring Implications of Mandatory Safety Standards in Retail and Foodservice
Food Safety Trends Exploring Implications of Mandatory Safety Standards in Retail and Foodservice

Retail and foodservice companies are taking greater care in selecting business partners that will be proactive partners in food safety.

Video Helps Serve Up Safe Food
Video Helps Serve Up Safe Food

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.

The “Danger Zone” Reevaluated
The “Danger Zone” Reevaluated

For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.

Hot Tips for Using and Selecting Portable Thermometers
Hot Tips for Using and Selecting Portable Thermometers

Need a portable thermometer? Find out how to choose exactly what you need.


Transportation: The Squeaky Wheel of the Food Safety System
Transportation: The Squeaky Wheel of the Food Safety System

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.

Assuring the Safety of Imported Meat and Poultry
Assuring the Safety of Imported Meat and Poultry

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.

Protection for the Global Food Network
Protection for the  Global Food Network

Training is the key step to protect public health from the ever-increasing number of food products entering the global supply chain.

Now Showing: Reducing Risk Factors at Foodservice & Retail
Now Showing: Reducing Risk Factors at Foodservice & Retail

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.

Point-Counterpoint: The Produce Traceability Initiative
Point-Counterpoint:  The Produce Traceability Initiative

The Canadian Produce Marketing Association, Produce Marketing Association and United Fresh Produce Association formed the Produce Traceability Initiative in 2007 to help produce companies and their buyer partners move toward achieving whole-chain traceability.

When Consumers and Science Collide
When Consumers and Science Collide

During the last 45 years, while Americans have been taught not to trust institutions, the food business has grown into a large, complex system.

A Long Row to Hoe for Safer Food
A Long Row to Hoe for Safer Food

The proposed Produce Safety Rule takes an integrated and common-sense approach focusing on common actions effective in achieving safe produce.

Integrated Pest Management in Foodservice Establishments
Integrated Pest Management in Foodservice Establishments

Common to all pest control strategies is the use of the creatures’ own habits and lifestyles against them for a healthier food establishment.      

From Soup to Nuts: Regulatory, Legal and Communications Issues Involved in Food Recalls
From Soup to Nuts: Regulatory, Legal and Communications Issues Involved in Food Recalls

Recalls often occur at a rapid pace, requiring manufacturers to quickly decipher, analyze and act upon an evolving fact pattern.

Safe Food in a Changing World
Safe Food in a Changing World

How will economic crises affect the efforts over the last couple of decades to assure food safety and promote consumption of healthy food.

Street HACCP: Paving the Way for Small Retail Operations
Street HACCP: Paving the Way for Small Retail Operations

Street HACCP involves modifying the seven HACCP principles such that they are easily integrated and become a natural part of the small retailer’s operation

Wendy’s International: The Beef is in the Audit
Wendy’s International: The Beef is in the Audit

Enhanced audit data management has also improved the Wendy’s auditing team’s ability to pull more usable information out of audits.

Egg Safety: Avoiding Shell Shock at Retail
Egg Safety: Avoiding Shell Shock at Retail

Approaches to egg safety in retail food establishments are presented and discussed.


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