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Ep. 226: Jules Shepard: From Celiac Disease Advocacy to Gluten-Free Food Manufacturing
Regulatory
In this episode of Food Safety Matters, we speak about gluten-free food safety from the perspectives of a person with celiac disease, a consumer advocate, and a food manufacturer, including gluten-free labeling requirements, food safety controls, gaps in U.S. labeling regulations, and policy discussions around cross-contact, precautionary labeling, thresholds, and "free-from" claims.
By: Food Safety Magazine Editorial Team

Latest News

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Corrective Actions as Preventive Intelligence: Embedding Root Cause Analysis Into Everyday Food Safety Management
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By: Angela M. Fraser Ph.D. and Otto "Chip" D. Simmons III, Ph.D.

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FDA
Lessons Learned from Outbreaks: Publications and Reports from FDA's CORE+EP in FY 2025
FDA’s CORE+EP team conducts outbreak surveillance, investigation, mitigation, and post-response initiatives for products regulated by the Human Foods Program, including the analysis of outbreak data for food safety decision-making and sharing outbreak findings with food safety stakeholders.
By: Stelios Viazis Ph.D., Spencer Carran Ph.D., Christina K. Carstens Ph.D., M.S., Brett Weed Dr.P.H. and Cary Chen Parker M.P.H.
SSOPs
Building a HACCP Program: More Than the Seven Principles
Developing an effective HACCP program requires more than following the seven principles. Management commitment, document control, prerequisite programs, training, and other foundational elements are essential to building and maintaining a robust HACCP system.
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Physical
Unpacking the 2026 Recall Landscape and Preparing for Q4
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We Taught It. But Can They Use It?
Food safety education must move beyond delivering knowledge to give learners opportunities to practice applying what they know.
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Today, food processors face the dual challenge of achieving sustainability goals and guaranteeing product safety.
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Mitigating Hidden Rodent Risks in Food Facilities
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Global Food Safety Microbial Interventions and Molecular Advancements
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