Management in food safety includes safeguarding business continuity and product quality through risk assessment, personnel and industry training, sharing best practices and case studies, and establishing robust food defense mechanisms.
The COVID-19/coronavirus pandemic that began in 2019 has impacted food safety, primarily in relation to facility sanitation, worker hygiene, personnel shortages and turnover, and ongoing supply chain disruptions.
Food safety culture is an essential, measurable, and sometimes regulated tool for managing food safety in an organizational context. It encompasses accepted behaviors, habits, values, norms, history, and expectations for the myriad ways in which food companies ensure safe food production for consumers.
Best practices in food safety include practices and processes that are followed, recommended, and shared by industry as safe, sustainable, recommended steps to ensure food safety, worker safety, consumer safety, and successful continuity of business operations.
Case studies examine real-life examples or scenarios involving regulatory enforcement or industry best practices in action, analysis of crisis management, technology being used to address contamination of food, or research studies of past events and data.
Food defense is concerned with the safeguarding of the food infrastructure and supply chain from acts of intentional adulteration or tampering, as well as the security of food businesses.
International food safety covers strategies, regulations, initiatives, and challenges to food safety and quality on global, regional, national, and other scales.
Crisis management encompasses government and industry management of food safety crises such as foodborne illness outbreaks and associated recalls. Food and beverage recalls by food companies or retail outlets may be due to contamination or adulteration.
Risk assessment involves strategies, practices, and protocols for assessing, analyzing, and mitigating risks to food safety and quality in business operations.
Voluntary and compulsory trainings for food safety and quality professionals are offered through government, industry, academic, and corporate programs, classes, internships, certification courses, conferences, and other learning modes.
In this episode of Food Safety Matters, we are joined by Francine Shaw, CP-FS, FMP, Founder and CEO of Savvy Food Safety Inc. and author of Who Watches the Kitchen? for a discussion about foodservice food safety, including topics like common food safety mistakes and mitigation practices, technologies for retail food safety, and more. Additionally, Bob Ferguson discusses his latest “Food Safety Insights” column on food safety professionals’ thoughts about the future of rapid testing.
The fifth annual meeting of the International Head of Food Agencies Forum (IHFAF) convened in Singapore from April 16–20, 2024, bringing together food safety officials from 18 countries and representatives from international food safety and public health organizations.
On May 9, 2024, the Food and Agriculture Organization of the United Nations (FAO) will hold a webinar via Zoom to discuss the food safety aspects that need to be considered and addressed when using environmental inhibitors in agrifood systems.
The Institute of Food Technologists (IFT) is rolling out an updated version of its popular, four-session virtual workshop on the food industry applications of Artificial Intelligence (AI), beginning on April 23, 2024.
Presented in a free e-book, AIB International has conducted a comprehensive research study that has illuminated several best practices that can be adopted immediately by food safety professionals to mitigate the impact of per- and polyfluoroalkyl Substances (PFAS).
Allergen-related food recalls have increased since the introduction of FDA's Food Safety Modernization Act in 2011. This article shares the fundamentals of conducting an allergen gap assessment to help companies comply with new FDA guidance on allergen management.
As the EU is considering a ban on bisphenol A (BPA) and its analogues in food packaging based on the European Food Safety Authority’s (EFSA’s) recent lowering of its tolerable daily intake (TDI) for the chemical, an international group of academic experts has penned their support for EFSA’s nontraditional risk assessment behind the new BPA TDI, and call on other regulatory agencies around the globe to modernize their risk assessment approaches of endocrine-disrupting chemicals.
Industry 4.0 relies on a group of disruptive technologies to drive insights and speed in decision-making. This article demonstrates the potential benefits that can be created and captured across a food business through thoughtful and deliberate application of Industry 4.0 technologies.
The Peanut and Tree Nut Processors Association (PTNPA) recently returned from a milestone international trade visit in Côte d'Ivoire (Ivory Coast), where the nut industry is hopeful to meet U.S. food safety standards to enter the U.S. market.
On Demand:In this webinar, this expert panel will focus on the restaurant and grocery store perspectives. Attendees will walk away with actual strategies to immediately improve food safety culture at their organizations.
On Demand: In this webinar, the speakers will discuss the RCA workshop they led at the 2023 Food Safety Summit that included a hands-on exercise and the presentation of case studies, and they will preview their planned RCA session at the 2024 Food Safety Summit.
Live: May 1, 2024 at 2:00 pm EDT: Attend this webinar to understand how to set up your preventive maintenance program to build a sustainable path toward increased uptime.
Live: May 16, 2024 at 2:00 pm EDT: From this webinar, attendees will learn how top food safety professionals define and achieve food safety business leadership.