Food Safety Magazine

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June 13, 2017
Consumer Food Trends Create Food Safety Challenges for the Foodservice Industry
Consumer Food Trends Create Food Safety Challenges for the Foodservice Industry

Modern food trends create food safety challenges; these, along with changes in consumer food consumption behaviors mandate changes to the food code to protect public health.

 

June 13, 2017
Radio-Frequency Heating for Low-Moisture Foods
Radio-Frequency Heating for  Low-Moisture Foods

Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.

June 13, 2017
The Supply Chain and Food Safety Culture: Distribution
The Supply Chain and Food Safety Culture: Distribution

Industry leaders confirm the importance of food safety culture at the point of food distribution.

June 13, 2017
Listeriosis: A Grim Reality for the Food Industry
Listeriosis: A Grim Reality  for the Food Industry

This hardy pathogen demands extra vigilance, particularly from meat and ready-to-eat processors.

June 13, 2017
Tackling Food Fraud on a Global Level
Tackling Food Fraud on a Global Level

Food fraud vulnerabilities can be assessed using a free, industry-led solution to help meet new requirements for food fraud mitigation set out in the Global Food Safety Initiative.

Articles

FSM eDigest
Six-Step Program for the Alcoholic Beverage Industry to Comply with FSMA
By Michael Kalish
Six-Step Program for the Alcoholic Beverage Industry to Comply with FSMA
FSM eDigest
Lessons Learned from Military History Aid Food Defense
By Robert A. Norton, Ph.D.
Lessons Learned from Military History Aid Food Defense
Testing
Risk of Oligodynamic Silver Use in Food Preservation and Processing Operations
By Larry Keener, CFS, PCQI
Risk of Oligodynamic Silver Use in Food Preservation and Processing Operations
Sanitation
Clean Up That Food! An Update on Sanitizers and Disinfectants - Copy
By Allan Pfuntner, M.A., REHS
Clean Up That Food!  An Update on Sanitizers  and Disinfectants
Process Control
Using Biopreservation to Meet Natural Additive Needs
By Emefa Monu, Ph.D.
Using Biopreservation to Meet Natural Additive Needs
Biofilms
Targeting Biofilms with Cold Plasma: New Approaches to a Persistent Problem
By Brendan A. Niemira, Ph.D.
Targeting Biofilms with Cold Plasma: New Approaches to a Persistent Problem
Validation
Validation 2.0
By John G. Surak, Ph.D., and Richard F. Stier
Validation 2.0
Food Safety Insights
What Industry and FDA Are Thinking about FSMA Implementation
By Bob Ferguson
What Industry and FDA Are Thinking about FSMA Implementation
FSM eDigest
Compliance with EU Food Regulations: What If Traceability and Food Recall Are Not Enough? - Copy
By Daniele Pisanello and Massimo Scuccato
Compliance with EU Food Regulations: What If Traceability and Food Recall Are Not Enough?
FSM eDigest
The Future of Food Traceability
By William Fisher
The Future of Food Traceability
FSM eDigest
Food Safety Management Systems: Internal Audits
By Roberto Bellavia
Food Safety Management Systems: Internal Audits
FSM eDigest
Food Defense Planning – For What Purpose?
By Robert A. Norton, Ph.D.
Food Defense Planning – For What Purpose?
FSM eDigest
Food Defense Training and the New “Focused Mitigation Strategies to Protect Food against Intentional Adulteration” Rule
By Richard M. Ritota
Food Defense Training and the New “Focused Mitigation Strategies to Protect Food against Intentional Adulteration” Rule
FSM eDigest
New Food Safety Auditing Credentials
By National Environmental Health Association
New Food Safety Auditing Credentials
FSM eDigest
Top 10 Questions When Hiring for the Food Safety Modernization Act
By Michael Kalish
Top 10 Questions When Hiring for the Food Safety Modernization Act