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Food Safety Magazine

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February/March 2025

The cover story in the February/March ’25 issue of Food Safety Magazine discusses how to prevent allergen cross-contamination in a food service environment, including practical guidance and best practices. Additional features explore 2024 food recall trends and what they mean for the industry, and also provide a regulatory perspective on the technical challenges faced by the rapidly developing cannabis-infused edibles market.

Cover Story

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man taking order in a fast food restaurant

Proactive Allergen Prevention in the Foodservice Industry

The primary controls to prevent undeclared allergens must start in the supply chain and continue in the foodservice establishment, using multiple elements to prevent the hazard
Hal King
Hal King Ph.D.
Steven Lyon
Steven A. Lyon Ph.D.
February 11, 2025

This article discusses how to prevent allergen cross-contamination in a foodservice environment, with expert guidance on methods and best practices from food safety experts and business leaders from the retail foodservice sector. 


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Features

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chip production

Widening Recalls and Class Action Lawsuits: Alarming Recall Trends in 2024

The world of recall exposure and management is changing, making it more important than ever that you are fully protecting your company and brand
Shawn Stevens
Shawn Stevens
February 11, 2025

This article examines food recall trends for 2024, including USDA and FDA guidance expanding the scope of recalls and class action lawsuits filed in response to foodborne illness and recall events. The author discusses what these trends mean for industry, and if they are expected to continue into the future.


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cannabis drink and cookies

Cannabis Innovation From a Regulator's Perspective

Each novel cannabis product that hits the marketplace introduces a new series of questions regarding product safety and efficacy
Lori Dodson M.S., M.T. (ASCP)
February 10, 2025

This article provides a regulatory perspective on some of the technical challenges that growing cannabis markets face, specifically focusing on product standardization, quality control testing, and consumer education and awareness amid a rapidly developing industry.


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Columns

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Food Processing Hygiene

Hydroxyl Radicals for a Radical Advantage in Food Processing Hygiene: A Survey of Biocides Used by the Food Industry—Part 2

Biocidal chemicals and other physical/chemical techniques may be used together, in a strategic manner, to achieve an overall improvement in plant hygiene
Larry Keener
Larry Keener CFS, PA
February 12, 2025

Part 2 of this series examines a number of other interventions for food plant decontamination including light-based and reactive oxygen-based technologies, as well as peroxide, chlorine dioxide, ozone, and electrolyzed oxidizing water.


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sorting fruits

Recall Forensics: Uncovering the Hidden Triggers Behind the Surge in Food and Beverage Recalls—Part 2

Building resilience through attention to detail is an invaluable strategy for closing critical food safety gaps and preventing costly recalls
bob manning
Robert (Bob) Manning M.B.A., M.S., M.E.M.
February 11, 2025

Despite new regulations, food safety programs, and third-party audits, food recalls are expected to reach a five-year high. Part two of this article series continues exploring the reasons behind this trend, and identifies a list of precursors that, if identified and addressed, could close critical gaps and help prevent recalls.


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chicken processing plant

Regulatory Changes Impacting Your Food Safety Program, Part 2—What Should USDA's Priorities Be?

Your opinions on USDA's proposed Salmonella regulations and your priorities for your food safety programs in 2025.
Bob Ferguson
Bob Ferguson
February 14, 2025

Based on survey responses from food processors, part 2 of this column series explores industry perspectives on USDA's changing regulatory approach to Salmonella in raw poultry products and how it may affect processors' operations. The article also delves into processors' top priorities for their food safety programs in 2025. 


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greenhouse terrace

Enhancing Food Supply Chain Resilience through Digital Innovation: An In-Depth Look at the SecureFood Project

The SecureFood project aims to build a food system that is capable of withstanding disruptions while also meeting the long-term needs of the population.
Ben Moore Pasi Rikkonen Ph.D. Luca Urciuoli Ph.D. Ivan Đurić Ph.D.
February 14, 2025

This article provides an overview of the SecureFood project's use of digital tools to enhance food supply chain resilience, insights on the importance of collaboration among stakeholders in the food supply chain, and an exploration of methods for identifying and managing risks within the food supply chain.


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knife and butter

Upcoming EPA Deadline to Disclose PFAS Use Means Likely Surge in Litigation for Food Industry

Reports to EPA by PFAS manufacturers and importers are likely to lead to a major increase in new consumer claims
Matthew Malinowski Gary Feldon Caroline Barker
February 12, 2025

Publicity concerning PFAS in food packaging has led to litigation alleging contamination in foods, claiming that manufacturers falsely marketed products by failing to disclose the presence of PFAS. Such claims will likely increase due to EPA's requirement for manufacturers and importers to submit reports on their use of PFAS by January 2026.


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three chefs, one of them is slicing vegetables

Building a Skilled and Capable Workforce in the Food Industry

To break the cycle of superficial compliance and truly protect consumers, the food industry must undergo a shift in mindset
Andrew Thomson Matthew Wilson Ph.D. Vanessa Trower
February 12, 2025

A lack of genuine investment in employee training and development among the food industry may be contributing to food safety incidents and foodborne illnesses. This article explores the essential elements of high-quality employee training programs that make a lasting impact and also drive business growth.


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Team of warehouse staff and a manager in a food processing facility

Quality, SQF, and the Importance of Changing Food Safety Behaviors

Even though the rules seem to state that food safety is all about documentation, in principle, all of the regulations and guidelines point to a requirement for behavior change
Bob Lijana M.Sc.
February 13, 2025

Which comes first: generating standard operating procedures (SOPs) to drive improvements in quality and food safety behavior, or improving behaviors and then generating the appropriate SOPs? Does the SQF/GFSI process drive the first approach or the second? The answer to both questions is: yes.


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burger and fries

PFAS in Food Packaging: What You Need To Know

FDA's and EPA's regulation of PFAS is developing, and it is an important consideration for food producers and packagers
Elizabeth (Beth) Davis J.D.
February 13, 2025

This article examines the health risks of PFAS migration from food packaging, and how food and beverage companies can go about phasing out their use to comply with U.S. Food and Drug Administration (FDA) regulations and state laws.


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woman using an app in a meat room

Cognitive Security, a Growing Concern for Food Safety: Part 3

Part 3 of this article series explores food safety and business cybersecurity (IT and OT), and cognitive security threat mitigation
Marcus (Marc) Sachs P.E. Andrew Whiskeyman Ph.D., COL USA (Ret.)
Robert Norton
Robert A. Norton Ph.D. Daniel M. Gerstein Ph.D.
Cris Young
Cris A. Young D.V.M., M.P.H., Diplomate A.C.V.P.M.
February 13, 2025

Part 3 of this article series explores food safety and business cybersecurity (IT and OT), as well as cognitive security threat mitigation.


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