Food Safety Magazine

• Responding to Harvey and Irma: Rapid Response Teams Take Action
• Electron Beam Technology: A Platform for Safe, Fresh, and Chemical-Free Food
• Thermal Inactivation of Wine Spoilage Yeasts to Validate Steam Sanitation Protocols in Wineries
• Preventing Foodborne Illness through Regulatory Compliance and Proper Pest Control
• Incorporating Predictive Maintenance into Your Preventive Maintenance Program
• Pennsylvania Department of Agriculture’s Rapid Response Team: A Collaborative Response to Food Safety Emergencies
• Sanitation Verification for Allergen Control
• New Nanotechnology Platform Developed for the Rapid Detection of Foodborne Viruses
• Essentials of Hazard Analysis for Process Preventive Controls: Part 2
• Marrying Food Safety and Sustainability

• Social Responsibility’s Influence Over Food Safety and Quality
• A New Approach to Solving the Problem of Sprout Safety
• Supply Chain and Food Safety Culture – Sector Leaders Sharing Their Challenges and Recommended Practices
• Meat Safety: More Than Just E. coli
• Testing and Sanitation for Allergen Control
• GFSI’s Global Markets Program: Where We Are and Where We’re Going
• Risk/Hazard: Redefining Existing Practices
• The Importance of Periodic Equipment Cleaning
• Control of Listeria monocytogenes on Food-Contact and Noncontact Surfaces by Antimicrobial Coatings
• Essentials of Hazard Analysis for Process Preventive Controls: Part 1

• Antimicrobial Use in Poultry Processing • The Supply Chain and Food Safety Culture: Retail
• Striving for Transparency: Resolving the Conflict between Gluten-Free Labeling and Precautionary Allergen Labeling
• Outsourcing: Pathogen Testing under the Microscope • Leveraging Food Safety: The Cross-Functional Food Safety        Committee
• Food Safety Testing: What Are Your Options?
• Use of Critical Control Points in Florida Seafood HACCP Plans
• Environmental Listeria Monitoring: Seek and Destroy Pathogens
• Regulation (and Deregulation) of Additives for Use in Food Contact Paper in the U.S.
• The Most Overlooked Source of Contamination in the Food Chain?

• Small or Very Small: New Rules from FSMA Create Unique Challenges
• How to Deal with a Major System Disruption in a Meat Processing Facility
• The Supply Chain and Food Safety Culture: Foodservice
• The New Face of Sanitation Programs: New Rules, New Challenges
• A Tale of Unexpected Growth and Development    
• Food Safety Preventive Controls Alliance
• Education and Outreach Goes Global
• IICA’s Role in Improving Global Food Safety
• Putting Together an Effective Allergen Control Plan
• Pet Food and Treat Safety: It’s Time for Facts, Not Fearmongering
• FDA’s Regulation of Color Additives

• Dave Theno: Remembering the Man behind the Headlines
• Benefits of the ISO Cooperative Agreement Program (CAP) for Food Safety
• Fixing FSMA’s Ag Water Requirements
• The Supply Chain and Food Safety Culture: Processing
• A Closer Look at Environmental Monitoring in the Processing Plant
• Foreign-Material Reduction Programs—An Integrated Approach Using Teamwork
• LGMA: Ten Years Later
• FDA Demand for FCN Environmental Assessments Is a Solution Looking for a Problem
• On-Line Monitoring Tools for Food Processing

• Consumer Food Trends Create Food Safety Challenges for the Foodservice Industry
• Radio-Frequency Heating for Low-Moisture Foods
• The Supply Chain and Food Safety Culture: Distribution
• Listeriosis: A Grim Reality for the Food Industry
• Tackling Food Fraud on a Global Level
• Risk of Oligodynamic Silver Use in Food Preservation and Processing Operations
• Clean Up That Food! An Update on Sanitizers and Disinfectants
• Using Biopreservation to Meet Natural Additive Needs
• Targeting Biofilms with Cold Plasma: New Approaches to a Persistent Problem
• Validation 2.0
• What Industry and FDA Are Thinking about FSMA Implementation

• Building an Integrated Food Safety System One Brick at a Time
• Prevalence of Campylobacter Contamination in Raw Chicken and Chicken Liver at Retail
• Updates from the NoroCORE Project: Progress towards Reducing the Burden of Foodborne Viruses
• The Supply Chain and Food Safety Culture:  Primary Production
• Pre-Analytical Sample Preparation in Food Microbiology: An Overview
• The Drivers of Differences in Food Safety Testing Practices
• The Final GRAS Regulation: Putting the Voluntary Notification Procedure in Place
• Go Feed the Animals
• Consortium of Food Process Validation Experts

• Supply Chain and Food Safety Culture
• Efficacy of Sulfur Dioxide and Sulfur Discs against Wine-Spoilage Yeasts: In Vivo and In Vitro Trials
• Food Fraud Vulnerability Assessment and Prefilter for FSMA, GFSI and SOX Requirements
• The Coming Storm in the Spice Industry, Part II: What the Industry Can Do
• What I Learned by Taking the FSPCA Preventive Controls for Human Food Course
• A Look at the Microbiology Testing Market
• Nanotechnology in the Food Industry: A Short Review
• Food for Thought: The Federal GMO Labeling Law
• Report from the National Academies of Sciences, Engineering and Medicine: Recommendations to the Food Industry and Regulatory Agencies on the Management of Food Allergens