The food industry is facing unprecedented challenges when it comes to ensuring the safety and security of the global food supply chain. A risk-based approach focused on prevention, continuous improvement, and stakeholder collaboration is needed to be proactive in identifying and managing potential risks throughout the food supply chain. By adopting new practices, the food industry can ensure a safe and secure food supply chain.
The Food Safety Tech’s Hazards Conference + CFI Think Tank “Industry & Academia Advancing Food Safety Practices, Technology and Research” took place April 3-5 in Columbus, Ohio. The event offered two days of practical education on the detection, mitigation, control and regulation of key food hazards, followed by discussion geared toward identifying gaps for research and innovation.
Coaching is a powerful addition to the classic training and education model. In this article, I will explain what coaching is, how it differs from training, some key benefits and evidence of its effectiveness for food industry professionals.
The FDA plans to amend the standards of identity (SOIs) to permit the use of salt substitutes in foods for which salt is a required or optional ingredient, and is requesting comments on potential salt substitutes that may be used as a result of the new flexibility provided in the proposed rule.
The Food and Agriculture Organization of the United Nation (FAO) has published its Strategic Priorities for Food Safety 2022-2031, which were developed to “support members in continuing to improve food safety at all levels by providing scientific advice and strengthening their food safety capacities for efficient, inclusive, resilient and sustainable agrifood systems.”
Applied to surfaces, SHS has been shown to kill pathogens without leaving moisture or condensation. However, little is known about its performance on a pilot scale. A new research project from Abby Snyder, Ph.D., of Cornell University hopes to fill this void.
Lisa Hovey, who joined IAFP in 1997, will replace David Tharp, who will officially retire on April 26, after 30 years with the Association.
Citing six listeriosis outbreaks in the past decade, the FDA has released a new strategy and manufacturer fact sheet aimed at reducing foodborne outbreaks and illness associated with the consumption of soft fresh Queso Fresco-type cheeses.
Food Safety Tech is requesting abstracts for the 11th Annual Food Safety Consortium, which will take place October 16-18, 2023, at the Hilton in Parsippany, New Jersey. The deadline for submissions is March 31.
Food processing bottlenecks are a persistent problem in the industry. Although there’s no immediate solution, deploying the right technologies can help companies make long-term gains.
