Outbreak investigations must focus on identifying the source of contamination, the situations that allowed contaminants to survive and permitted the pathogen to cause illnesses.
Training is the key step to protect public health from the ever-increasing number of food products entering the global supply chain.
A food safety program cannot be implemented without solid levels of management commitment that cross all departments.
Food safety stakeholders should now be able to recognize that the vision of an integrated food safety system is currently being implemented and is beginning to illustrate great promise.
Here we summarize the perspectives of industry leaders and practitioners in the primary production sector of the global food supply chain.
The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.
The competency framework process can be advantageous to task analysis for new jobs…or jobs that require mostly cognitive functions to complete.
Addressing the challenges that the food industry faces regarding the training of auditors is an urgent matter.
A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.
All sanitation programs have the ultimate goal of reducing and/or eliminating all harmful contaminants.
Marriott International accomplishes food safety on a global scale with a training and inspection program that transcends language and cultural barriers.
When a food company begins to develop an integrated sanitation program to better ensure the quality and safety of its products, teamwork is essential to the program’s success.
A look at Bear Creek, a manufacturer of gift baskets, and their approach to food safety.
An interview with William Fisher, M.Sc., CFS, Institute of Food Technologists on the launch of the Global Food Traceability Center.
Food safety training is not a luxury, nor just a pesky governmental regulation.
The current federal GMP regulation specifically applies to all food products regulated by FDA.
Cases of intentional contamination are infrequent but can result in serious adverse public health consequences and economic impact.
In recent years, federal, state and local agencies have shifted their thinking toward the concept of building an integrated food safety system.
All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.
The greatest scientists, including those in food safety, are able to understand when new information comes in, assimilate it, contemplate it and change their minds.