Listen to the latest Food Safety Matters podcast — Ep. 213. Richard Stier: Driving Continuous Improvement in Food Safety and Sanitation

Moringa Supply Chains Under Scrutiny: What Recent Contamination Cases Reveal About Botanical Ingredient Risks
Contamination Control
Recent contamination incidents involving moringa products draw attention to supply chain vulnerabilities that affect many botanical ingredients used in the global natural health industry. These events offer an opportunity to examine where problems can emerge and how companies can better protect consumer safety.
By: Rian Bosman

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Revisiting the Safety of Fresh Produce from Field to Fork
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This article examines the frequent contamination of fresh produce (e.g., cucumber and sprouts due to recent outbreaks linked to these foods) with Salmonella and Shiga toxin-producing Escherichia coli.
By: Ahmed Abdelhamid Ph.D.

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Assessing Food Safety Competence: Meeting Certification Expectations through On-Floor Capability Building
Proposed certification scheme updates, such as SQF Edition 10 and ISO 9001:2026, are shifting the focus from compliance to proactive, integrated food safety management. For quality assurance teams, this represents both a challenge and an opportunity: ensuring safe, compliant operations while influencing broader operational performance and workforce capability.
By: Andrew Thomson and Matthew Wilson Ph.D.
Facilities
Critical Implications of Hygienic Zoning for Food and Beverage Processing
This article presents the conceptual understanding and objectives of hygienic zoning for food and beverage processing facilities. It discusses linear workflow and cross-contamination, the design of cleaning and disinfection strategies, pathogen environmental monitoring, and the legal implications of hygienic zoning and positive outcomes for industry.
By: Nina Da Costa P.G.Dip., I.Dip.NEBOSH
Management
What Food Safety KPIs Say About Food Safety Culture—Part 2
This article further discusses the results of a survey of food processors worldwide regarding food safety culture and the key performance indicators (KPIs) used to measure daily operations and continuous improvement.
By: Bob Ferguson
Inspection
Gearing Up for an FDA Inspection
Every food processor, food handler, or other food operator under FDA jurisdiction should have a program in place to deal with an FDA inspection. This column explains what this program should include and how to work with FDA investigators during an inspection.
By: Richard F. Stier, M.S.