Food Safety Magazine

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.

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.

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 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.

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.

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?  

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.

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.

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

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

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

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.

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.  

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

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.

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.

The National Food Crime Unit aids food safety at home and abroad.

 The Food Safety Modernization Act’s provisions on agricultural water require reevaluation.