Food Safety Magazine

Best Practices

How Small- and Mid-Size Food Facilities Are Coping with COVID-19
How Small- and Mid-Size Food Facilities Are Coping with COVID-19

Interviews with small and medium-size processors describe the impacts of COVID-19 on their businesses.

Impact of SARS-CoV-2 on the Meat Industry and Food Safety
Impact of SARS-CoV-2 on the Meat Industry and Food Safety

How has the coronavirus pandemic affected the safety of the U.S. meat and poultry supply, and the safety of the thousands of workers in the meat industry?

You’ve got a COVID-19 Case in Your Food Processing Plant…Now What Do You Do?
You’ve got a COVID-19 Case in Your Food Processing Plant…Now What Do You Do?

What are the next steps for food processors fighting the coronavirus pandemic?

The COVID-19 Pandemic & Food Safety: An Eyewitness to the Global War against the Invisible Enemy
The COVID-19 Pandemic & Food Safety: An Eyewitness to the Global War against the Invisible Enemy

Food safety, hygiene, and sanitation measures during the pandemic are critical to providing safe food in both developed and developing countries.

Five Unusual Ways to Use Your Corporate Culture to Eliminate Foreign Material
Five Unusual Ways to Use Your Corporate Culture to Eliminate Foreign Material

A strong culture of cross-functional teams engaged in problem solving at the plant level supports a consistent focus on foreign material prevention.

What the Food Industry Can Do to Tackle Food Waste
What the Food Industry Can Do to Tackle Food Waste

Compromised food safety goes hand-in-hand with food waste. Here’s how to manage both in your company.

Ensuring Food Safety at Large-Scale Events
Ensuring Food Safety at Large-Scale Events

Managing large-scale events requires trusted relationships, collaboration, and information sharing to safeguard public health.

Evidence-Based Approach to Overcoming the Adverse Effects of Environmental Change on Food Safety in Developing Countries
Evidence-Based Approach to Overcoming the Adverse Effects of Environmental Change on Food Safety in Developing Countries

Even though the effects of environmental change on food safety is not fully understood, it could present major challenges in both developed and developing countries.

 

Economically Motivated Adulteration: What Are Processors Doing to Combat Food Fraud?
Economically Motivated Adulteration:  What Are Processors Doing to Combat Food Fraud?

Economically motivated adulteration—the adulteration of food products with the intent to illegally make money—is otherwise known as food fraud.

Food Safety Approaches to Achieve Better Public Health Outcomes in Developing Countries
Food Safety Approaches to Achieve Better Public Health Outcomes in Developing Countries

Access to safe food is a fundamental human right that should be available and affordable to all people, including those in developing countries

Advancing Food Safety with Technology and Traceability
Advancing Food Safety with Technology and Traceability

To move forward in this new era of digital connectivity, the food industry must first understand how data are collected and transmitted.

The Importance of Establishing Food Safety Indicators to Improve National/International Food Safety Systems
The Importance of Establishing Food Safety Indicators to Improve National/International Food Safety Systems

Effective food safety performance indicators must be developed to monitor the progress of a food safety project and the entire food safety system.

Present-Day Food Safety Leadership Advice for Future Food Safety Leaders
Present-Day Food Safety Leadership Advice for Future Food Safety Leaders

Food safety professionals must develop the leadership skills necessary to be successful in today’s food industry.

Keeping Food Safe in the C-Store Environment
Keeping Food Safe  in the C-Store Environment

Convenience store food safety professionals struggle to find food safety-related resources aligned with the complex challenges unique to their environment.

Improving Capacity-Building for Food Safety Risk Assessment in Developing Countries
Improving Capacity-Building for Food Safety Risk Assessment in Developing Countries

With limited resources and high competing priorities, how do developing countries make food safety a high priority?

From the Field: Challenges and Opportunities in On-Farm Food Safety
From the Field:  Challenges and Opportunities in On-Farm Food Safety

An on-farm food safety training program was developed to help farmers implement good food safety practices on the farm.

Stewardship vs. Satisfaction
Stewardship vs. Satisfaction

It’s not enough to provide a reasonably priced, high-quality product; the company’s commitment to social responsibility is also under the microscope.

 

Guidelines for Developing Countries to Modernize Their Food Safety Systems
Guidelines for Developing Countries to Modernize Their Food Safety Systems

Developing modern food safety systems requires a specific level of food safety capacity that ensures the safety of imported and domestically produced food.

Food Safety = Culture Science + Social Science + Food Science
Food Safety = Culture Science + Social Science + Food Science

Developing a strong food safety culture depends on the application of food science with social and cultural sciences.

Perception of Food Safety by Food Manufacturers and Food Safety Professionals
Perception of Food Safety by Food Manufacturers and Food Safety Professionals

What does the term “food safety” mean to food science professionals? Let’s find out.

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