The food industry must continue to take responsibility for what it can control and not rely on, or expect, regulators to find the gaps in the process.

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.

The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.

As government agencies and the food industry adopt risk management approaches, the increased transparency of the process produces a number of communication challenges.  

A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner.

The causes of produce-related outbreaks, including field-level contamination or contaminated inputs such as water, do not discriminate between small or large producers.

Building on and extending the existing HACCP system is the most efficient way to provide comprehensive food protection.

The development and implementation of extensive food safety systems at Butterball is ongoing to identify and prevent product contamination.

Amid consumer, regulatory and food processor urgency to address and resolve food safety issues increases in value-added foodborne pathogen detection options is also evident.