Food Safety Magazine

The December ‘24/January ’25 issue of Food Safety Magazine cover story discusses the importance of considering food facility condition and upkeep as a prerequisite for HACCP and the impact it can have on food safety. Additional features explore the use of growth inhibitors in formulations for deli meats to mitigate Listeria monocytogenes contamination, and the science behind the controls required to ensure consistent, safe production of smoked fish.

Facilities Focus: Manage Your Physical Plant as a Prerequisite

Failure to properly manage and maintain your physical plant can result in foodborne illness, recalls, and even plant closures

Richard F. Stier, M.S.

December 11, 2024

Food manufacturers should consider their physical plants in their list of prerequisite programs for HACCP. As demonstrated by a recent, high-profile Listeria outbreak at a major meat processor, facility condition and upkeep can have a significant effect on food safety.

It's Time to Reformulate Deli Meats to Reduce the Risk of Listeria monocytogenes

Multiple measures are needed to reduce the risk of listeriosis associated with RTE foods

Kathleen Glass Ph.D. Wendy Bedale Ph.D. Daniel Unruh Ph.D.

December 17, 2024

This article explores the use of growth inhibitors into formulations for deli meats to mitigate Listeria monocytogenes contamination, and provides guidance for the various options of effective compounds, including clean-label ingredients, to reduce the risk of Listeria contamination in deli meats.

Understanding Hot and Cold Smoked Fish Processing and Safety

Consumer-driven modifications in smoked fish processing present a specialized set of food safety hazards and unique challenges to control them

Eugene E. Evans CFP

December 19, 2024

This article explores the science behind the controls required to ensure consistent, safe production of both hot and cold smoked fish, using generated wood smoke and liquid smoke, and focusing on two of the most relevant hazards—non-proteolytic Clostridium botulinum and Listeria monocytogenes.

Supplier Collaboration on Food Safety Issues

When suppliers and customers partner together effectively, issues are resolved more quickly and with better outcomes

C.J. (Carolyn) Flint

December 16, 2024

When it comes to food safety, collaboration between ingredient suppliers and finished food manufacturers is crucial, but both parties’ crisis management plans typically do not detail the specific partnership needed in the case of a food safety incident. This article discusses what this collaboration should look like.

Hydroxyl Radicals for a Radical Advantage in Food Processing Hygiene: A Survey of Biocides Used by the Food Industry—Part 1

The use of hydroxyl radical air cleaners is a unique and valuable addition to the food industry's methods of minimizing pathogens in air and on surfaces

Larry Keener CFS, PA

December 19, 2024

Hydroxyl radicals offer an effective, safe, and scalable approach to food plant hygiene and food safety. This outcome can be achieved by devices that use ultraviolet (UV) energy to generate hydroxyls from water vapor, turning the ambient air into a mechanism for cleaning.

The Importance of Establishing Strong Relationships as a Successful Food Safety Business Leader

Building and maintaining relationships with key stakeholders are integral to ensuring food safety and driving continuous improvement for your business

Daryl Kellenberger

December 19, 2024

Food safety programs based in strong relationships are crucial for ensuring food safety, a continuous and quality supply, and smooth operations. This article explains how establishing strong relationships with suppliers and other key internal and external stakeholders is part of being an effective food safety business leader.

Uncovering the Hidden Triggers Behind the Surge in Food and Beverage Recalls—Part 1

What are the underlying factors contributing to food safety and quality issues, and how can companies close critical gaps to prevent costly recalls?

Robert (Bob) Manning M.B.A., M.S., M.E.M.

December 17, 2024

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

Regulatory Changes Impacting Your Food Safety Program, Part 1—What Should FDA's Priorities Be?

We asked for your opinions on FDA's Human Foods Program and the food regulatory structure in the U.S.—and you answered

Bob Ferguson

December 19, 2024

This column explores food processors’ comments on the potential impacts of important industry developments, including the establishment of FDA’s Human Foods Program and USDA’s developing new regulatory approach to Salmonella in poultry. The article also delves into processors' priorities for their food safety programs in 2025.

Factors to Consider Before Making Decisions, and the Importance of Training

New hygienic design guidance focuses on food safety and quality, offering a step-by-step approach to hygiene risk management

Dirk Nikoleiski Nicole Cammarata

December 16, 2024

This article discusses factors to consider before making decisions on material selection and design of equipment and infrastructure, including product, cleaning chemicals and practices, activities in the area, and other considerations. It also explores the importance of cross-functional team knowledge and decision-making for design choices.

What Foods Make People Sick? This Federal Collaboration Seeks to Find Out

IFSAC strives to improve the data and methods used to estimate the sources of foodborne illnesses by focusing on four priority pathogens

Michael C. Bazaco Ph.D. Cary Chen Parker M.P.H. Christina K. Carstens Ph.D., M.S. Christopher Waldrop M.P.H. Reese T. Tierney M.P.H. Daniel Weller Ph.D. Kelsey Schwarz Ph.D. Andrea Cote D.V.M., M.P.H., D.A.C.V.P.M. Bailey McWilliams M.S.

December 16, 2024

The Interagency Food Safety Analytics Collaboration's (IFSAC) Annual Report analyzes U.S. foodborne illness outbreak data for priority pathogens and specific foods and food categories. This data helps shape FDA priorities for the upcoming year, informs stakeholders, and helps the agency assess the effectiveness of prevention measures.

A Paradigm Shift in Water Safety: FDA Finalizes Pre-Harvest Agricultural Water Rule

The transition to a systems-based assessment approach represents an evolution of FDA's focus on preventive measures

Joe Reardon Chris Jones PMP, PCM Emily Harris M.AGR.

December 18, 2024

The Pre-Harvest Agricultural Water Rule amends existing provisions within the Food Safety Modernization Act’s Produce Safety Rule, representing a shift from strict microbial quality criteria to a nuanced, systems-based assessment approach, intended to support food safety by addressing contamination risks through an adaptive, comprehensive framework.

Harnessing the Power of Food Safety Education for Industry Professionals

Many educational vehicles are available to provide food safety learning to our coworkers, colleagues, and employees

Jeff J. Sindelar Ph.D.

December 19, 2024

There are many vehicles to provide food safety learning to industry professionals. While none can provide a one-time or all-encompassing food safety learning experience, all learning opportunities are investments in one of industry’s most essential resources—the people directly supporting safe food production.

Fundamental Requirements of the 3-A Sanitary Standards and their Relationship with Regulations

Although the 3-A Standards are not regulations, many regulatory authorities treat them as such to permit the use of equipment for food or dairy processing

Gabe Miller

December 19, 2024

This article addresses the requirements of the 3-A Sanitary Standards and some common misconceptions. It also describes the relationship between the 3-A Standards and U.S. federal regulations, as well as hygienic requirements beyond the sanitary design of the equipment—installation, validation, and maintenance.

two workers handling packaged vegetables

Cognitive Security, a Growing Concern for Food Safety: Part 2

Part 2 of this article series explores food safety and business decision-making in the face of cognitive security threats

Daniel M. Gerstein Ph.D. Robert A. Norton Ph.D. Cris A. Young D.V.M., M.P.H., Diplomate A.C.V.P.M. Marcus (Marc) Sachs P.E. Andrew Whiskeyman Ph.D., COL USA (Ret.)

December 17, 2024

Coordination across the agricultural, food safety, cybersecurity, and emerging cognitive security landscape must become a top priority and be seamlessly integrated across the international and national biodefense enterprise. Part 2 of this column series explores food safety and business decision-making in the face of cognitive security threats.

Our Publications

Food Safety Magazine

December 2024/January 2025

Cover Story

Facilities Focus: Manage Your Physical Plant as a Prerequisite

Features

It's Time to Reformulate Deli Meats to Reduce the Risk of Listeria monocytogenes

Understanding Hot and Cold Smoked Fish Processing and Safety

Columns

Supplier Collaboration on Food Safety Issues

Hydroxyl Radicals for a Radical Advantage in Food Processing Hygiene: A Survey of Biocides Used by the Food Industry—Part 1

The Importance of Establishing Strong Relationships as a Successful Food Safety Business Leader

Uncovering the Hidden Triggers Behind the Surge in Food and Beverage Recalls—Part 1

Regulatory Changes Impacting Your Food Safety Program, Part 1—What Should FDA's Priorities Be?

Factors to Consider Before Making Decisions, and the Importance of Training

What Foods Make People Sick? This Federal Collaboration Seeks to Find Out

A Paradigm Shift in Water Safety: FDA Finalizes Pre-Harvest Agricultural Water Rule

Harnessing the Power of Food Safety Education for Industry Professionals

Fundamental Requirements of the 3-A Sanitary Standards and their Relationship with Regulations

Cognitive Security, a Growing Concern for Food Safety: Part 2

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