Food Safety Magazine

Current Issue

Current Issue
Managing Food Safety Risk in a Foreign Supplier Verification Program
Managing Food Safety Risk in a Foreign Supplier Verification Program

The key to understanding any foreign Supplier Verification Program is to deconstruct it and look at the parts individually while keeping in mind how they will all fit back together and function.

Collaborative Spirit Drives Dairy’s Food Safety Commitment
Collaborative Spirit Drives  Dairy’s Food Safety Commitment

The Innovation Center for U.S. Dairy is proving that a large, complex industry is stronger when it works with a collective spirit on important issues such as food safety.

Fonterra’s Food Safety Transformation
Fonterra’s Food Safety Transformation

The importance of creating a strong and sustainable culture around food safety and quality at Fonterra was highlighted in August 2013 during a precautionary recall of a whey protein concentrate product.

Snacking: A Booming Trend in the American Lifestyle
Snacking: A Booming Trend  in the American Lifestyle

Although snacks are one of the safest foods in the market, it is still critical to implement the necessary procedures to attain the highest level of food safety and quality.

Revised USDA Cooking and Cooling Compliance Guidelines: Impact on Validation and Process Deviation
Revised USDA Cooking and Cooling Compliance Guidelines: Impact on Validation and Process Deviation

There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.

Using APGC to Improve Food Contaminant Monitoring
Using APGC to Improve Food Contaminant Monitoring

As a result of the changing regulatory landscape, there is need for more accurate identification and quantification of contaminants in environmental and food-related samples.

Microplastic Contamination of the Food Supply Chain
Microplastic Contamination  of the Food Supply Chain

Microplastics include particles of varying size, shape, and chemical composition that contribute to contamination of the environment and the food supply.

The Evolution of Sanitation and Hygienic Design in Bakeries
The Evolution of Sanitation and Hygienic Design in Bakeries

The bakery industry is gaining a better understanding that there are hazards associated with its products.

Time Flies When Temperatures Rise
Time Flies When Temperatures Rise

The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.

Processors Increasingly Turning to Testing for Allergen Control
Processors Increasingly Turning to Testing for Allergen Control

The data indicate that processors are making preventive efforts to maintain or improve the performance of their allergen programs.

Walking on Eggshells: Do You Know the Risks?
Walking on Eggshells: Do You Know the Risks?

Egg safety begins with the chicken, or rather the chicken farmer. Farmers must be ever vigilant in identifying and then eliminating any possible routes of Salmonella contamination.

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