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  • non-conforming product

    How to Handle Non-Conforming Product

    Process Control
    Processors must develop, document, implement, and maintain a protocol for how non-conforming products will be handled. The bottom line is to ensure that non-conforming product is not inadvertently shipped.
    By: Richard F. Stier, M.S.

Latest News

  • notebook that says plan

    FSANZ Releases Dashboard of Current Food Safety Work

    Food Standards Australia New Zealand (FSANZ) has...
    Regulatory
  • meat in a lab

    UK Releases First Guidance on Food Safety and Hygiene Requirements for Cell-Based Meat Production

    As a result of the ongoing Cell-Cultivated Products...
    News
  • UN symbol

    WHO Chooses Korea for World’s First INFOSAN Collaboration Center

    Recognized for its competence in responding to food...
    Recall/Crisis Management
  • The image shows a combine harvester, which is a machine used to harvest a variety of cultivated seeds.

    Evaluating Agricultural Sources of Physical Contaminants in Food

    Contamination Control
    Food processors do not always consider the physical hazards that may be brought in with agricultural raw materials, or have systems in place to address them. Focus may also be diverted by looking at other sources of foreign material because adequate agricultural information is not available.
    By: C.J. (Carolyn) Flint

Most Popular

  • baby eating bottle

    Infant Botulism Spike Exceeds 100 Cases, Extent of ByHeart's Involvement Unclear

    News
  • NRTE breaded stuffed chicken

    USDA Indefinitely Delays Enforcement of Salmonella as Adulterant in Raw Breaded, Stuffed Chicken

    News
  • digital map of europe

    EU Publishes Food Fraud Tool Mapping Thousands of Cases Since 2016

    News

Food defense strategy webinar

  • several types of dry-cured salami
    Meat/Poultry

    Nitrite for Meat Preservation: Controversial, Multifunctional, and Effective

    This article discusses the food safety/quality and functional effects of nitrite reduction in processed meats, as mandated by new EU regulations that go into effect in October 2025.
    By: Anette Granly Koch M.Sc., Ph.D., Gudrun Margret Jónsdóttir M.Sc. , Marlene Schou Grønbeck M.Sc. and Gry Carl Terrell M.Sc.
  • The image shows a person working on food preparation, likely in a commercial kitchen setting.
    Management

    A Roadmap to Deliver Food Safety Excellence in Retail Foodservice

    The retail foodservice industry’s challenge in preventing foodborne illness comes from gaps in prevention—i.e., the interpretation, implementation, and execution of existing knowledge about root causes and hazards controls.
    By: Hal King Ph.D.
  • a product card for a DJI drone. DJI is a Chinese technology company that manufactures commercial unmanned aerial vehicles (UAVs
    Management

    A Biosurveillance Ecosystem for Food Safety and National Resilience

    This article discusses an Information Sharing and Analysis Center (ISAC) for biosurveillance, with the aim of ensuring food safety as part of a food defense program. ISACs collect, analyze, and disseminate actionable threat information to their industry members and provide members with tools to mitigate risks and enhance resiliency.
    By: Marcus (Marc) Sachs P.E., Whitney Bowman-Zatzkin M.P.A., M.S.R. and Robert A. Norton Ph.D.
  • a plate of cold cuts, also known as deli meat or lunch meat
    Supply Chain

    Safe Until Served: The Hidden Risks of RTE Foods in Retail

    This article explores the critical yet underappreciated vulnerabilities of ready-to-eat (RTE) foods in retail and foodservice settings, including blind spots in handling practices, supplier-level failures, and the vital importance of reheating protocols and environmental controls.
    By: Michelle Wollenzien
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Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

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  • Salmonella bacteria

    Food Microbiology Testing Methods: Salmonella species

    Salmonella remains one of the most consequential foodborne pathogens, responsible for significant global illness,...
    Sponsored byThermoFisher
  • a diagram explaining indicator organisms

    How Proactive Listeria Testing Helps Prevent Six- and Seven-Figure Recalls

    Proactive Listeria testing can save millions in recall costs. Learn how validated PCR diagnostics, rapid...
    Sponsored byHygiena
  • woman grocery shopping

    Designing Safety Into Every Bite: Proactive Risk Mitigation for Refrigerated Foods

    With the refrigerated and prepared foods market shifting to meet consumer preferences, understand why placing food...
    Sponsored byCorbion

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  • Ep. 206. Jay Berglind: In Fearless Pursuit of Safer Eggs and Food Safety Innovation

  • Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety

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    Global Food Safety Microbial Interventions and Molecular Advancements

    $159.00

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  • 11Dec

    How to Develop and Implement an Effective Food Defense Strategy

  • 11May

    The Food Safety Summit

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