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Regulatory/Industry Relationships

Engaging for a Common Goal of Safe Food

August 17, 2021

Industry officials in food safety who have been there commonly warn "you don’t want to be exchanging business cards with your regulators at the beginning of a food safety event." Whether an outbreak, recall, natural disaster, or other event, knowing your regulators in advance of the event results in a much more effective relationship during challenging times.

Use of Quality Assurance Tools in Food Safety

Deploying data to probe root causes of safety lapses—and prevent them

Tatiana Miranda-Abaunza M.Sc.

August 17, 2021

Corrective actions in food safety require quality assurance tools to inform written procedures for identifying and correcting problems, reducing the likelihood of reoccurrence, and preventing affected food from entering commerce.

Why SSOPs are the Foundation of a Well-Functioning Food Safety Program

Key Elements of Sanitation Standard Operating Procedures

Angela Anandappa Ph.D.

August 17, 2021

Preventive Maintenance: Another Preventive Control?

Keeping food safe is the ultimate goal

Bob Lijana M.Sc.

August 17, 2021

By transforming maintenance into a preventive control, its effectiveness is enhanced by helping prevent food safety issues from occurring and increasing the company's confidence in its quality and food safety programs.

What We Learned from COVID-19 Infections in Meat and Poultry Workers

Lessons from the meat and poultry processing industry about coronavirus spread and prevention

Deborah Carr D.V.M., M.P.H.

August 12, 2021

The meat and poultry industry faced unprecedented disruption from the COVID-19 pandemic, as employees worked in tight quarters on production lines, making it especially vulnerable. What is the current state of knowledge of the risk factors for such workers?

Conquering Food Safety Challenges for Plant-Based Ingredients

Ingredients in plant-based food products introduce unique challenges for food safety

Bert de Vegt M.Sc., M.B.A.,

August 12, 2021

The growth in plant-based foods requires a closer look at the safety of their ingredients and raw materials as well as the adoption of an integrated approach to food safety in this young product category.

The All-Too-Human Causes of Food Safety System Shortfalls

Moving from knowledge-based to behavior-based training might be key to culture change

Dima Faour-Klingbeil Ph.D.

August 12, 2021

Knowledge of food safety is essential to enhance safe food handling practices and compliance. Still, knowledge and training alone are insufficient to ensure safe practices and staff compliance. Learn about the role of organizational factors on improving employees' food safety behaviors and the culture of food safety system implementation.

Ten Years Later: Defining Food Fraud and Envisioning the Future

A look at how far we’ve come and where we’ve yet to go

John W. Spink Ph.D.

August 12, 2021

Ten years after we first defined food fraud in an academic sense, there has been a lot of progress, but we still have a long way to go. Learn how management systems are maturing and shifting resource allocations and what this means for the future.

Op-Ed: FDA Needs to Act Now on Toxic Metals in Baby Food

Exclusive remarks from Congressman Raja Krishnamoorthi to Food Safety Magazine

Congressman Raja Krishnamoorthi, J.D.

June 21, 2021

As Chairman of the House Oversight Subcommittee on Economic and Consumer Policy, Congressman Krishnamoorthi initiated an investigation into toxic metals in baby food to find alarming levels from a variety of companies. In response, the Congressman has introduced the Baby Food Safety Act. In addition, the FDA responded to the Oversight investigation by introducing their “Closer to Zero” campaign, but the campaign does not go far enough nor fast enough.

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

Rethinking preventive approaches to food safety

Jennifer McEntire, Ph.D.

June 21, 2021

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.

Live: February 26, 2025 at 11:00 am EST: This webinar will cover the roll of digitalization in addressing food safety challenges and the potential of AI in food safety.

Live: March 4, 2025 at 2:00 pm EST: This webinar will explore the importance of audits, the types of audits to anticipate, and step-by-step guidance to ensure a seamless experience

Featured on Home Page
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Regulatory/Industry Relationships

Use of Quality Assurance Tools in Food Safety

Why SSOPs are the Foundation of a Well-Functioning Food Safety Program

Preventive Maintenance: Another Preventive Control?

What We Learned from COVID-19 Infections in Meat and Poultry Workers

Conquering Food Safety Challenges for Plant-Based Ingredients

The All-Too-Human Causes of Food Safety System Shortfalls

Ten Years Later: Defining Food Fraud and Envisioning the Future

Op-Ed: FDA Needs to Act Now on Toxic Metals in Baby Food

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

Never miss the latest news and trends driving the food safety industry

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Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

Featured on Home Page
RSS