Food Safety Magazine

eNewsletter

Below are articles published in Food Safety Magazine's twice monthly newsletter— FSM: eDigest. Each edition contains feature articles as well as news and product spotlights. View a sample newsletter.

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June 18, 2012
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.

Rejection of Key Arguments in Support of Delaying Vermont’s GE Labeling Requirements
Rejection of Key Arguments in Support of Delaying Vermont’s GE Labeling Requirements

Does you company have a plan for how to label genetically engineered foods sold in Vermont? See how this ruling will affect how you manage food labeling in the Green Mountain state.

 

May 15, 2012
Deep Cleaning – A Specialized Cleaning Process

An effective sanitation program is key to controlling food safety issues such as Listeria monocytogenes and Salmonella and maintaining product shelf life. This article takes an in-depth look at the important process of deep cleaning as part of a normal sanitation plan.

April 16, 2012
Food Safety Modernization Act Legislative Update

As the most significant food safety legislation of the last 100 years, the Food Safety Modernization Act (FSMA) is designed to improve the U.S. food safety system by providing FDA with additional resources to prevent contaminated food from entering the food supply chain. This article brings you a current update regarding FSMA.

March 15, 2012
USDA Proposal to Availability of Labels for Meat and Poultry Products

This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.

April 16, 2012
Imports and Exports: Ensuring Food Safety Down Under

With global food safety more important than ever before, Food Safety Magazine is taking a closer look at how various regions of the world are addressing current issues facing the food industry today.

March 15, 2012
Culinary Student Food Safety Assessment

As foodborne illness can be caused by contamination during food preparation and/or storage, foodservice training is of paramount importance. This article reveals the findings of a survey of culinary arts students performed to assess their knowledge of food safety practices.

February 15, 2012
Systematic Approach to Global QA and Food Safety

This article discusses several key components of an overall “quality system” and the approach that food companies can take to attain both quality and food safety in their organizations.

January 17, 2012
Quality and Food Safety in the International Arena of Food Production

For those food enterprises that wish to export to U.S. markets, both the quality and safety of their products have become serious corporate issues. Read more for the impact of quality control on the import/export process.

January 15, 2012
Integrating Safety into Quality Management Systems: Who should Drive the Bus?

This article describes how the integration of safety into a quality management system (QMS) can affect both the quality and safety of food products being produced. Read here to find out how a QMS can help drive food safety.

March 15, 2016
Increased Criminal Prosecutions: An Additional Cost of Doing Business
Increased Criminal Prosecutions: An Additional Cost of Doing Business

Food companies must be wary of a new focus by the U.S. Department of Justice on food-related cases as increases in the risks and costs of producing food are on the horizon.

March 15, 2016
Listeria, Salmonella and Escherichia coli: Oh My!
<i>Listeria, Salmonella</i> and <i>Escherichia coli:</i> Oh My!

Do you know what your company should do in the face of a food recall? Here are some tips worth remembering.

 

June 2, 2015
You Say HACCP, I Say HARPC: Prepping for FSMA
You Say HACCP, I Say HARPC: Prepping for FSMA

Prevention is the key to food safety. Why Hazard Analysis Risk-based Preventative Controls (HARPC) is more robust than HACCP.

June 16, 2015
GMP Training: How Do You Measure Up?
GMP Training: How Do You Measure Up?

Many food manufacturers spend a tremendous amount of time developing and delivering training, but if competencies are not gained, how do we know that this money was well spent?

June 16, 2015
Are You FSMA Ready?
Are You FSMA Ready?

What tools can your company use to plan effectively and logically for increased regulatory scrutiny throughout the supply chain? The answer is education, collaboration, planning and diligence.

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