To improve the food safety culture of an organization, it is critical that a key focus be the frontline employees. A proven tool to improve frontline employee engagement in effective food safety behaviors is the concept of "nudging"—a regular cadence of small, easily controlled, and easily taken actions to make a change process more effective, manageable, and sustainable. This article will showcase real-life examples of nudging and share successful examples.

This article will lend context to ensuring that the right food safety behaviors and practices are properly transferred from "those who know" to "those who need to know." The suggestions and tenets shared in this article are founded on proven scientific principles and actions, and on instincts honed by long-term experience in the food business. The authors will share best practices to increase an organization's effectiveness at planning for, and executing, the transfer of experience and skills from one generation to the next.

The Lake County General Health District (LCGHD) of Ohio has announced the re-launch of its Food Safety Ninja website, which was originally developed with support from the U.S. Food and Drug Administration (FDA). The newly designed resource provides food safety information that is relevant to foodservice and food retail establishments.

In an effort to fulfill its strategic commitment to providing food safety expertise and business solutions for industry, the International Fresh Produce Association’s (IFPA’s) Produce Safety Immersion Program recently welcomed its fourth cohort from a variety of IFPA member companies.

Food safety auditing has progressed a great deal in the last three decades, but it is clear that it has yet to keep up with changing needs, expectations, and technological developments. This article explores the envisioned future of auditing, including how to develop talent and retain auditors, the qualities of a successful auditor, the importance of calibration among auditing teams, developments in technology and tools for auditors, and changes in processes with certification bodies, among other aspects.

Researchers at Penn State University (PSU) have developed and piloted a food safety training program for farmers market vendors, in response to a need revealed by previous studies.

Food safety guiding principles are the same for all companies, but how they are used is dependent not only on the uniqueness of the company but also upon the biases and culture inherent to the company. The latter are often underestimated in their importance and impact. To address these topics, Food Safety Magazine recently hosted a webinar that featured a group of experienced senior leaders and a food safety culture expert as the panelists and moderator, which this article summarizes.

Food safety and hygiene training is a crucial component in the success of a food establishment. Food handlers are the first line of defense against food safety threats within a facility; consequently, they should be equipped with the right tools and knowledge required to combat food safety and hygiene issues within their control.

Errors involving product contamination, misbranding, and undeclared allergens remain the three leading causes of food recalls. Since employees are the cornerstone for preventing allergen and gluten adulteration, providing proper training to staff can prevent errors that could lead to a recall.

It is imperative that we have an immediate paradigm shift in how we manage risk in foodservice establishments to significantly decrease the health and economic burden of foodborne illnesses. This article discusses how to develop a prerequisite program that can be used to train and be monitored via a Food Safety Management System (FSMS) in a foodservice establishment.