This article explains how to implement food safety and quality continuous improvement programs, and what should they include.

This article discusses Extended Producer Responsibility (EPR) programs and how the federal government is responding to state activity on EPR, as well as the food safety aspects of EPR packaging program requirements. 

The hygienic design, sanitation, and maintenance of food processing equipment and the surrounding production facilities are of paramount importance for an effective food safety sanitation program. In this column, we share firsthand information from processors about their programs, as well as the challenges and obstacles they face in keeping their equipment and facilities in the best condition to ensure food safety.

This article discusses the development of a USDA-NIFA funded project aimed at solving the problem of the dire workforce shortage of food safety inspectors, auditors, and managers through a paradigm shift in food safety education in higher education.