While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.

As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.

A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.

Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.

Processors should conduct an audit of the water and plumbing systems.  

Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.

Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.

For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.

Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.

Each quality program can be difficult to integrate and implement given limited staff and budget.