Food Safety Magazine

Current Issue

Current Issue
Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business
Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business

Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.

Advancing Food Safety across the Frozen Food Industry
Advancing Food Safety across the Frozen Food Industry

The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.

Adoption of WGS: What Is Going On?
Adoption of WGS:  What Is Going On?

Whole-genome sequencing has changed how the identification of outbreaks and harborage organisms is performed.

Challenging Common STEC Assumptions
Challenging Common STEC Assumptions

Questionable assumptions about Shiga toxin-producing Escherichia coli can compromise the food industry’s ability to control this pathogen.

Ingredients Hazard Analysis and Process-Step Hazard Analysis: Why Separate the Two?
Ingredients Hazard Analysis and Process-Step Hazard Analysis: Why Separate the Two?

While hazard analysis formats vary slightly from one agency to another, two basic elements are contained in both: hazard Identification and hazard evaluation.
 

California Evaluates Food Packaging under Its Safer Consumer Products Program
California Evaluates Food Packaging under Its Safer Consumer Products Program

Food packaging manufacturers need to be prepared for the continuation of new laws and regulations banning or restricting food packaging and food contact materials.

The Growing Challenge of Safe Water for Use in Food Processing Operations
The Growing Challenge of Safe Water for Use in Food Processing Operations

Developing and implementing a comprehensive water-monitoring program is a fundamental and essential element of an effective food safety program.

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