Reevaluating the Cold Chain: A Strategic Look at Shelf-Life and Spoilage Risks

By Ainsley Lawrence
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Rising global demand for fresh, perishable food is fueling major expansion in the food cold chain market, with technological innovation and stricter safety regulations accelerating the pace. Protecting cold chain integrity remains one of the most critical elements of food safety and quality management. Temperature-sensitive products require carefully controlled environments to maintain freshness, prevent spoilage, and comply with regulatory standards.

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Food Fraud Quick Bites

The Cascading Food Safety Risks from Tariffs on the Food Industry

By Benjamin Miller, Ph.D., MPH
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As food companies move away from expensive imports, domestic growers and manufacturers may experience demand surges, creating a fundamental safety challenge where production pressures increase faster than the food safety infrastructure. Increased Capacity Leads to Increase Risks. Food Fraud, Supply Chain, Traceability and Recording Keeping Concerns. In these uncertain times, navigating the complex intersection of international trade policy and food safety requires specialized expertise that combines regulatory knowledge, technical assessment capabilities, and strategic planning.

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Hands Globe
Hands Globe

Sustainable Food Safety: Balancing Compliance, Waste Reduction, and Consumer Trust

By Ainsley Lawrence
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For food businesses, sustainability is no longer just an ethical consideration. It is a business imperative that impacts operational efficiency, brand reputation, and financial stability. However, achieving sustainability while adhering to food safety regulations requires strategic planning, investment in technology, and a commitment to transparency. This article will explore the intersection of food safety, sustainability, and waste reduction, highlighting strategies businesses can implement to maintain compliance while minimizing their environmental impact.

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Connected Factory, manufacturing
Connected Factory, manufacturing
FST Soapbox

The Competitive Edge of Food Safety: A Business-First Approach

By Michael Ciepiela
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Food Safety and Quality Assurance is no longer just a safety net, it’s a springboard for sustainable growth. Organizations that embrace FSQA as a strategic initiative are positioning themselves as best-in-class in both operational excellence and brand integrity. These companies don’t just meet expectations, they set the benchmark for what quality and trust should look like in today’s food industry

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Lyons Magnus Recalls Lyons ReadyCare and Sysco Imperial Frozen Supplemental Shakes Manufactured by Third Party Because of Listeria Contamination

By Food Safety Tech Staff
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The FDA and CDC, in collaboration with state and local partners, are investigating illnesses in a multistate outbreak of Listeria monocytogenes infections linked to Lyons ReadyCare and Sysco Imperial Frozen Supplemental Shakes. There have been 38 illnesses associated with the strain of Listeria monocytogenes and 11 deaths.

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Wiping down table
Wiping down table

Germiest Surface Areas In Restaurants

By Kelly Gavson
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Designing a restaurant to prevent the spread of foodborne illness requires a plan to sanitize all high-touch surfaces. By examining the contamination risk of these surfaces in particular, restaurant administrators can devise sanitation strategies that further minimize the risk of bacterial growth in the restaurant.

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