Food Safety Magazine

Supply Chain

The following list is a collection of all articles in the Supply Chain category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Foodservice/Retail, Growers/GAPs, Imports/Exports, Regulation, Temperature Control/Cold Chain, Traceability/Recall, Transportation

Sanitization and Gluten-Free Dining: Fact versus Fiction
Sanitization and Gluten-Free Dining: Fact versus Fiction

Restaurants need to take precautions to sanitize gluten-free food prep areas and kitchen equipment: Are you doing enough?

Effects of Millennials on Culinary Food Safety
Effects of Millennials on Culinary Food Safety

Millennials are demanding affordable, healthy, and local food choices that are driving food safety innovation.

DRIVE-Safe Act Can Help Keep Food Moving across America’s Highways,Safely
DRIVE-Safe Act Can Help Keep Food Moving across America’s Highways,Safely

Each day, the foodservice distribution industry delivers food and supplies to over one million professional kitchens across the country. Learn how the DRIVE-Safe Act will improve safety for all involved in food distribution.

 

Is It Time to Change How We Clean and Sanitize Food Contact Surfaces with Reusable Wiping Towels?
Is It Time to Change How We Clean and Sanitize Food Contact Surfaces with Reusable Wiping Towels?

 As hygiene interventions have evolved, some have been found to be too risky for continuation.

Is That a Beet or a Banana? Unwrapping Food Fraud in the Produce Industry
Is That a Beet or a Banana? Unwrapping Food Fraud in the Produce Industry

Industry must take it upon ourselves to ensure that our supply chain is sound. It’s the best defense against food fraud we could have.

Ensuring the Safety of Gluten-Free Menu Items with Written Documentation
Ensuring the Safety of Gluten-Free Menu Items with Written Documentation

Putting procedures in writing so that they can be carefully followed is a best practice that should be in place in every establishment offering gluten-free or other allergy-safe dishes.

Handling Food Safety Risks in a Retail Bakery
Handling Food Safety Risks  in a Retail Bakery

Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.

The Foreign Supplier Verification Program: Boon or Bane?
The Foreign Supplier Verification Program: Boon or Bane?

The Foreign Supplier Verification Program makes importers responsible for ensuring the safety of food products they bring into the U.S. for distribution and sale for consumption by the public.

Q&A on Regional Pest Suppression Associated with Widespread Bt Maize Adoption
Q&A on Regional Pest Suppression Associated with Widespread Bt Maize Adoption

The potential applications of this work with Bt maize are discussed with regard to reductions in pesticide use and resistance, as well as benefits to crop safety.

The Safe Food Transportation Rules: Safety with a Side of Flexibility
The Safe Food Transportation Rules: Safety with a Side of Flexibility

What are the practical effects of the Sanitary Transportation of Human and Animal Food rule on the shippers, loaders, carriers, and receivers involved in the transportation of human or animal food?  

The Future of Food Safety for the Foodservice Industry
The Future of Food Safety for the Foodservice Industry

Given the recent challenges for the U.S. restaurant and foodservice industry, it is an opportune time to explore the future of food safety in this industry sector and what lies ahead—by extension—for its supply chain partners.

Supply Chain and Food Safety Culture – Sector Leaders Sharing Their Challenges and Recommended Practices
Supply Chain and Food Safety Culture – Sector Leaders Sharing Their Challenges and Recommended Practices

Leaders come and go in companies, and it is an ongoing challenge for food safety professionals to educate and engage senior leaders to take ownership of food safety.

The Most Overlooked Source of Contamination in the Food Chain?
The Most Overlooked Source of Contamination in the Food Chain?

Cutting boards are an often-overlooked source of contamination in the foodservice environment.

The Supply Chain and Food Safety Culture: Retail
The Supply Chain and Food Safety Culture: Retail

Industry leaders in food retail help elucidate the challenges around creating a culture of food safety.

Scientific Innovation and Sustainability in Crop Production
Scientific Innovation and Sustainability in Crop Production

In this article, we take a closer look at a reductionist versus an apparent holistic approach for agricultural crop production practices.

Into the Cold Abyss of Food Waste
Into the Cold Abyss of Food Waste

One of the biggest areas of food waste is maintaining the cold chain. This means that all players in food supply—including producers, shippers, warehouses, retailers and consumers—have a role to fill when it comes to tackling the challenge of food waste.

IICA’s Role in Improving Global Food Safety
IICA’s Role in Improving Global Food Safety

Food safety is of central importance to all countries in the Americas, regardless of their level of development. Beyond threats associated with any specific product or contaminant, the most pressing challenge is to establish, promote and support a food safety culture, one in which all consumers both expect and have access to healthy food, regardless of where or by whom it is produced.  

 

Small or Very Small: New Rules from FSMA Create Unique Challenges
Small or Very Small: New Rules from FSMA Create Unique Challenges

Since the new rules for FSMA were developed, food manufacturers of all sizes have been working to determine how to implement them into their culture and new food safety plans.

The Supply Chain and Food Safety Culture: Foodservice
The Supply Chain and Food Safety Culture: Foodservice

We’ve invited industry leaders in foodservice to help elucidate the challenges around creating a culture of food safety.

Evaluating Risk in Foods at Farmers’ Markets
Evaluating Risk in Foods at Farmers’ Markets

Can products be made safely in the home for sale at farmers’ markets? Verifying the types of foods that are low risk and can be made safely in an uninspected home can be challenging.

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