Food Safety Magazine

Magazine Archive

February/March 2017
February/March 2017

• Supply Chain and Food Safety Culture
• Efficacy of Sulfur Dioxide and Sulfur Discs against Wine-Spoilage Yeasts: In Vivo and In Vitro Trials
• Food Fraud Vulnerability Assessment and Prefilter for FSMA, GFSI and SOX Requirements
• The Coming Storm in the Spice Industry, Part II: What the Industry Can Do
• What I Learned by Taking the FSPCA Preventive Controls for Human Food Course
• A Look at the Microbiology Testing Market
• Nanotechnology in the Food Industry: A Short Review
• Food for Thought: The Federal GMO Labeling Law
• Report from the National Academies of Sciences, Engineering and Medicine: Recommendations to the Food Industry and Regulatory Agencies on the Management of Food Allergens

 

December 2016/January 2017
December 2016/January 2017

• Is It Time for a “Kill Step” for Pathogens on Produce at Retail?
• The Coming Storm in the Spice Industry
• Mitigation of Listeria monocytogenes in Ready-to-Eat Meats Using Lactic Acid Bacteria
• Hygienic Design: How Our Thinking Has Evolved
• How Leaders in the Cannabis Industry Are Implementing High Standards for Food Safety in an Unregulated Environment
• Getting Ready for FSMA’s Allergen Guidelines
• Foreign Materials in Foods: Control and Evaluation
• Antibiotic Use in Food Animals: A Growing Threat to Public Health
• Environmental Monitoring in the Era of Whole-Genome Sequencing

October 11, 2016
October/November 2016
October/November 2016

• A New Era of Food Safety Regulation Begins: Key Considerations to Comply with FSMA Rules
• Ready-to-Eat Foods: Preserving the Trust of the Consumer
Campylobacter jejuni: Understanding the New Food Superbug
• FSMA, Food Safety Audits and Certifications
• The Need for a Combined HACCP & HARPC Food Safety Plan
• Retrofitting a Food Plant to Maximize Sanitation
• Certifying Process Equipment: What’s Involved
• Consumers Turn an Eye to Clean Labels
• Colorants in Food Packaging: FDA Safety Requirements

August/September 2016
August/September 2016

• Building a National Competency-Based Learning System for Food Officials
• In Whom Should We Trust? Case in Point: Red and Processed Meats
• NEHA Credential Creates a Professional Pathway for  Food Safety Auditors
• Allergen Management: A Personal and Professional Perspective
• Reaching Effectiveness and Efficiency in Your Sanitation Cycle
• Utilization of Automation in the Contemporary Food Testing Laboratory
• Proactive Reputation Management
• Integrating Pest Management Procedures to Protect Food Safety
• Increasing Expanded Polystyrene Recycling to the Curbside Level
• Potential Applications of N-Halamines in Food Production, Processing and Packaging for Improving Food Safety

 

June 12, 2016
June/July 2016
June/July 2016

• Getting the Most from Your Food Association Memberships
• What’s in This Stuff? An Update on FDA’s Policies and Enforcement Actions Concerning Novel Ingredients in Food and Dietary Supplements
• Safely Feeding America
• Sanitary Transportation of Food: Contracts and the New Rules
• Validation and Verification of a Food Process
• Food Truck Commissary: The Foundation of a Mobile Business
• International Regulations on Genetically Modified Organisms: U.S., Europe, China and Japan
• “Nanobombs” Protect Consumers from Foodborne Microorganisms
• Six Ways to Grow and Retain Leaders for the Long Haul
• Packaging: The Final Ingredient
• Leveraging Industry Collaboration for Improved Food Safety and Transparency

 

April/May 2016
April/May 2016

• Integrating the Nation’s Food Safety System: What You Need to Know—Past, Present and Future
• Contemplating Campylobacter Conundrums
• Polyethylene Terephthalate: The Safety of Bottled Water
• What Is a “Qualified Auditor?” …and Where Do I Get One?
• The Increasing Scrutiny of Food Packaging
• The Latest FSMA Deadline: Sanitary Transportation of Human and Animal Food
• Food Testing: Selecting a Contract Laboratory
• Case Study Q&A: Seafood Safety
• Ten Considerations for Developing a FSMA-Compliant Supplier Verification Program   
• What Misbranding Means for Restaurants and Retail Food Stores

 

February/March 2016
February/March 2016

• Implementing Active Managerial Control Principles in a Retail Food Business
• Trans Fats: Current Scientific Update
• Menu/Ingredient Transparency
• Employee Hygiene and Handwashing in Retail Foodservice Establishments    
• Biofilm and Pathogen Mitigation: A Real Culture Change
• Safety Is a Cornerstone of Ingredient Sustainability
• Distribution of Chlorpyrifos Residues in Citrus Fruits
• A Look at GMPs: How FSMA Will Change Expectations
• New Directions for the Global Food Safety Partnership

December 2015/January 2016
December 2015/January 2016

• The Harmonization of Food Safety Regulations
• When Consumers and Science Collide
• Point-Counterpoint: The Produce Traceability Initiative
• State of an Industry: Salmonella and Bovine Lymph Nodes
• Understanding the Difference
• HACCP Issues and Impacts
• Process Water: Going Green Doesn’t Mean Less Safe
• How Food Companies Can Modify Their Existing HACCP Plans into an All-Encompassing Food Safety Plan
• Avoiding Allergens: It’s the Right Thing to Do
• High-Throughput Toxicity Testing: New Strategies for Assessing Chemical Safety
• An Investigational Team Approach to Plant Pathogen Contamination

October/November 2015
October/November 2015

• The Nexus between Food Safety and Food Security
• Funky Fish: Is Ciguatera Fish Poisoning on the Rise?
• Where the Rubber Meets the Road:  RRTs in Action
• FDA’s Multiple “Conditions of Use”
• Hazard Analysis and Risk-Based Preventive Controls (HARPC): The New GMP for Food Manufacturing
• Nanoscale Materials: The Dose Makes the Poison   
• Supplier Certification: A Matter of Risk Assessment and Resources
• Let’s Get Serious about Internal Audits

 

August/September 2015
August/September 2015

• How Do You Know? The Evolution of Food Processing Technology
• Hazard Analysis of Incidental Condensation Contamination in Food Manufacturing Facilities
• How Safe Are Snack Foods?
• Global Partnerships in Food Safety: Education and Training Can Improve the Safety of Spices and Botanical Ingredients
• Creating the Rapid Response Road Map: Collaboration Points the Way Forward
• FSM: Twenty Years and Counting
• Progress in the Hygienic Design of Food Processing Equipment
• Proposition 65’s “Naturally Occurring” Exemption
• The Cannabis Conundrum: Is Grass GRAS?
• Dear Supplier, You Must Be Certified; Resistance Is Futile
• Outbreak Responders Work to Stop Viral and Parasitic Foodborne Outbreaks
• Are Food Producers and Retailers Taking Enough Due Diligence in Auditing Packaging Suppliers?

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