For all the food safety benefits that Hazard Analysis and Critical Control Points (HACCP) and preventive controls have brought us, perhaps public health would be better served if companies put the most effort toward managing their greatest risks instead of thinking of risk in yes/no terms.

From here we will go into the steps of building the plan to protect customers and consumers from food safety hazards and prevent damage to brand equity and company reputation. Of course, we’ll discuss the qualifications for writing the plan as well as confirm it is also for regulatory conformance; but the first two are the primary motivation for the plan.

Food packaging does much more than house a food product: It helps mitigate environmental hazards between the food plant and the consumer.

Reviewing a food safety plan (FSP) can be daunting for manufacturers, but it doesn’t have to be. Use these tips to help optimize your FSP.

While hazard analysis formats vary slightly from one agency to another, two basic elements are contained in both: hazard Identification and hazard evaluation.

The design of a robust hygienic zoning program is the result of a thorough risk assessment.

Transitioning from the 2005 to 2018 versions of ISO 22000 doesn’t need to be confusing; help is available.

From the growers’ farm to your refrigerator, safety is the top priority for companies in the juice industry.

The bakery industry is gaining a better understanding that there are hazards associated with its products.