October/November 2024

In the October/November 2024 issue of Food Safety Magazine, our cover story explores methods to assess organizational food safety culture and communication for continuous improvement. Additional features discuss a food safety training framework for dairy farmers in low- and middle-income countries, and how meat byproducts could address increasing global demand for protein.

Assessing Food Safety Culture: Selecting Methods and Communicating Insights

As food safety professionals, recognizing the importance of both food safety culture and effective communication is crucial

Lone Jespersen Ph.D. Bob Lijana M.Sc. Shingai Nyarugwe Ph.D.

October 8, 2024

This article explores effective methods to assess food safety culture within an organization and communicate key findings for continuous improvement. Knowledge on fostering a culture of food safety and driving positive change within an organization is also shared.

Food Safety Capability Building for Small Dairy Farms—A SSAFE Approach

Significant growth and advancement in low- and middle-income countries can be accelerated when operators across the dairy chain meet international standards for food safety

Quincy Lissaur

October 10, 2024

The dairy sector contributes significantly to the resilience and economic viability of farmers and rural communities. Most of the milk produced across the world comes from either independent, family-owned farms or smallholder farms and cooperatives, rather than from large, corporate farming operations.

Maximizing Protein Utilization: The Role of Animal Byproducts in Sustainable Nutrition

A promising solution to the growing global demand for protein lies in the efficient use of byproducts from the meat industry, which are rich in protein but often underutilized

Marchen Hviid M.Sc. Emma Bildsted Petersen Emil Rathsach Petersen M.Sc Gry Carl Terrell M.Sc.

October 10, 2024

This article explores the potential of meat byproducts to meet the increasing global demand for protein, as well as their nutritional value, the processes needed to ensure their safety and shelf life, and sustainable, economic methods of protein extraction.

Rising Recall Rates: A Strategic and Tactical Approach to Prevention

Company culture and leadership are critical for effective recall prevention and efficient operations

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

October 10, 2024

The rising number of product recalls suggests that a more comprehensive, adaptive approach to prevention is needed. Organizations must evaluate several key areas, including robust operational and quality programs, clear standard operating procedures (SOPs), and comprehensive training programs.

A New Day Dawns at FDA with the Establishment of the Human Foods Program

The Agency will increase oversight of chemical substances used in food and food packaging

George G. Misko Esq.

October 11, 2024

This article focuses on one of the three branches within the newly created U.S. Food and Drug Administration (FDA) Human Foods Program—the Office of Food Chemical Safety, Dietary Supplements, and Innovation—and its potential impact on food packaging.

From 'Good' to 'Great'—A Story of Transformation with Culture at the Heart

Driving a food safety culture is about more than training, audits and inspections, or testing; fundamentally, it is about how we influence people's behaviors

Hugo Gutierrez M.B.A.

October 11, 2024

This article presents a case study detailing one company’s five-step, culture-centric approach that transformed the company from experiencing food safety challenges to having no significant issues in the marketplace over a period of five years.

How to Improve Salmonella Controls to Create an Effective Cronobacter Control Strategy

Salmonella control strategies are foundational to maintaining safe food manufacturing environments, but those programs must be taken to the next level to ensure that powders are free from Cronobacter

Innovation Center for U.S. Dairy's Food Safety Committee Tim Stubbs

October 14, 2024

Resulting from dialogues held by the Innovation Center for U.S. Dairy's Food Safety Committee, this article shares some of the learnings industry has assimilated for Cronobacter control by following the journey of a theoretical ready-to-eat (RTE) dry powder plant striving to eliminate Cronobacter in its environment.

A Better Way to Clean Up the Food Mess: Creating a New "FAD"

Complex and disparately funded regulatory oversight for food and beverage products, spread out among many federal agencies, has created a regulatory mess that demands a radical fix

Kris DeAngelo J.D., L.L.M.

October 15, 2024

The regulation of food science innovations is complicated by the vast number of agencies and departments overseeing food in the U.S. This article argues for a “clean-up” of the current regulatory scheme, as disparate funding and priorities create inconsistency, food safety risks, and poor enforcement outcomes.

Putting PFAS to the Test: Mitigating the Risks of PFAS Exposure and Litigation

By identifying which manufacturing steps have a higher likelihood of introducing PFAS into the product, manufacturers can focus their monitoring efforts on those weak areas

Michael A. Walsh J.D. Christopher B. Clare J.D.

October 15, 2024

The final installment in this three-part article series on PFAS discusses how the food industry might look at areas of potential exposure to PFAS, steps it might take to test for and mitigate those risks, and an update on the latest developments in PFAS litigation.

lab person with a clipboard analyzing ingredients

How is the Revolution in Technology Changing Food Safety?—Part 3

Food safety professionals continue to be focused on efforts to continually get better at their fundamental responsibility to produce safe food

Bob Ferguson

October 15, 2024

A survey of 200 international food processors provides insight into which food safety technologies are being adopted and their effects on daily operations. Part 3 explores the impact and need for further development of testing technologies, focusing on responses from participants outside of North America.

The Need for Ongoing Confirmation of Food Safety Programs Efficacy

Food businesses that do not confirm the efficacy of what they do to ensure the safety and quality of food are inevitably left at the mercy of repeating failures

Cori Muse Felix Amiri

October 15, 2024

Regarding food safety systems efficacy, this article suggests that "better is possible," and re-affirms the necessity of ongoing confirmation of the efficacy of food safety proposals, pursuits, and programs to ensure the safety and quality of food and avoid repeating preventable failures.

fork and spoon graphic over binary sequence graphics

Cognitive Security, a Growing Concern for Food Safety: Part 1

Part 1 of this article series will explore the definitive lexicon and define the problem sets for cognitive security

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

October 15, 2024

Marking the intersection between human decision-making and biosecurity, deliberate attacks present risks like the poisoning or adulteration of food products, or cyberattacks targeting control or process systems. Collectively, "cognitive security"—or protecting the human decision-making process—needs to be a consideration for industry, government, and academia as an element of food security.

Live: December 3, 2024 at 10:00 am EST: From this webinar, attendees will learn important factors to consider when specifying hygienic design requirements for equipment and facilities.

Live: December 12, 2024 at 2:00 pm EST: From this webinar, attendees will be able to identify the different requirements for ready-to-eat and not-ready-to-eat products.

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