Food Safety Magazine

Managing Food Safety Risk in a Foreign Supplier Verification Program
Managing Food Safety Risk in a Foreign Supplier Verification Program

The key to understanding any foreign Supplier Verification Program is to deconstruct it and look at the parts individually while keeping in mind how they will all fit back together and function.

Collaborative Spirit Drives Dairy’s Food Safety Commitment
Collaborative Spirit Drives  Dairy’s Food Safety Commitment

The Innovation Center for U.S. Dairy is proving that a large, complex industry is stronger when it works with a collective spirit on important issues such as food safety.

Fonterra’s Food Safety Transformation
Fonterra’s Food Safety Transformation

The importance of creating a strong and sustainable culture around food safety and quality at Fonterra was highlighted in August 2013 during a precautionary recall of a whey protein concentrate product.

Snacking: A Booming Trend in the American Lifestyle
Snacking: A Booming Trend  in the American Lifestyle

Although snacks are one of the safest foods in the market, it is still critical to implement the necessary procedures to attain the highest level of food safety and quality.

Revised USDA Cooking and Cooling Compliance Guidelines: Impact on Validation and Process Deviation
Revised USDA Cooking and Cooling Compliance Guidelines: Impact on Validation and Process Deviation

There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.

Articles

Testing
Using APGC to Improve Food Contaminant Monitoring
By Tania Portolés, Ph.D.
Using APGC to Improve Food Contaminant Monitoring
Process Control
Microplastic Contamination of the Food Supply Chain
By Dr. Ramakrishnan Nara
Microplastic Contamination  of the Food Supply Chain
Sanitation
The Evolution of Sanitation and Hygienic Design in Bakeries
By Richard Brouillette and Thomas Haley
The Evolution of Sanitation and Hygienic Design in Bakeries
Risk Assessment
Time Flies When Temperatures Rise
By Nancy Dobmeier, CQA, CHA, and Balasubrahmanyam Kottapalli, Ph.D., CQE
Time Flies When Temperatures Rise
Food Safety Insights
Processors Increasingly Turning to Testing for Allergen Control
By Bob Ferguson
Processors Increasingly Turning to Testing for Allergen Control
Eggs
Walking on Eggshells: Do You Know the Risks?
By Jory D. Lange Jr., Esq., and Candess Zona-Mendola
Walking on Eggshells: Do You Know the Risks?
FSM eDigest
Food Sanitizer Efficacy and Validation Overview
By Bill Bremer and Roberto Bellavia
Food Sanitizer Efficacy and Validation Overview
FSM eDigest
ISO 22000: Tips and Updates, Part 3
By Nuno F. Soares, Ph.D.
ISO 22000: Tips and Updates, Part 3
Signature Series
Three Spreadable Cheese Production Challenges – and How to Solve Them
By Tetra Pak
Three Spreadable Cheese Production Challenges – and How to Solve Them
Signature Series
Five Things About Thermometers Every QA/Food Safety Professional Must Know: Part I - Calibration
By ThermoWorks
Five Things About Thermometers Every QA/Food Safety Professional Must Know: Part I - Calibration
FSM eDigest
The Safe Food for Canadians Regulations: Advancing Food Safety
By Paul Glover, M.B.A.
The Safe Food for Canadians Regulations: Advancing Food Safety
FSM eDigest
Enhancing the Arab Food Safety Regulatory Environment
By The United Nations Industrial Development Organization
Enhancing the Arab Food Safety Regulatory Environment
Sponsored Content
The Importance of a Good Food Safety Program to Control Norovirus
By GOJO Industries, Inc.
The Importance of a Good Food Safety Program to Control Norovirus
Signature Series
Microorganism Confirmation and Identification with Mass Spectrometry: The Rise of MALDI-TOF
By Daniele Sohier
Microorganism Confirmation and Identification with Mass Spectrometry: The Rise of MALDI-TOF
FSM eDigest
Sanitization and Gluten-Free Dining: Fact versus Fiction
By Lindsey Yeakle
Sanitization and Gluten-Free Dining: Fact versus Fiction

News

December 14, 2018
E. coli Outbreak Strain Found at California Lettuce Farm
December 12, 2018
FDA Seeks Data on Food Handling Antiseptics
December 10, 2018
FDA Testing of Domestic and Imported Fresh Produce Finds Salmonella, E. coli, Listeria, and Cyclospora
December 7, 2018
FDA Narrows Down Contaminated Lettuce Origin to 33 Distributors, Growers, and Farms
December 5, 2018
Study: Listeria and Antimicrobial Resistance
December 4, 2018
Raw Beef Recall Doubles to 12 Million Pounds Due to Possible Salmonella Contamination
December 3, 2018
FDA Shares New Online Tool to Assist with Menu Labeling Compliance
November 30, 2018
South African Court Close to Certifying Class Action in World's Worst Listeriosis Outbreak
November 29, 2018
Romaine Lettuce Shipments Resume, But Safety Warnings Persist
November 28, 2018
FDA Identifies Six California Counties Where Contaminated Romaine Lettuce Originated
November 27, 2018
FDA: Contaminated Romaine Lettuce is from California
November 21, 2018
Don't Eat Romaine Lettuce, Says CDC
November 19, 2018
Nearly 50 Tons of Ground Beef Recalled After Sample Tests Positive for E. coli
November 17, 2018
46 Tons of Jennie-O Turkey Products Recalled in Relation to Ongoing Multistate Salmonella Outbreak
November 15, 2018
USDA Won’t Name Turkey Plants, Despite 164 Illnesses and One Death
November 13, 2018
Food Safety Matters Podcast Interviews University of Guelph Professor and Researcher Keith Warriner
November 12, 2018
IFSAC Releases New Data on Sources of Foodborne Illness
November 7, 2018
FDA Report: Foodborne Illness Risk Factors in Restaurants 2013-2014
November 7, 2018
FDA to Expand Use of Mandatory Food Recall Authority
November 5, 2018
GFSI Recognizes the Global Aquaculture Alliance Against Benchmarking Requirements Version 7.1

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