Low Moisture Foods Cause of Numerous Outbreaks

By Keith Warriner

In comparative terms, low moisture foods (LMF) only cause a fraction of the illnesses caused by the traditional vehicle

3 Steps to Kickstart Your Food Safety Culture Program

By Austin Welch

Famed management scholar Peter Druker once claimed, “Culture eats strategy for breakfast.” While strategy is important, company culture ultimately drives

The Ripple Effect of Food Recalls

By Andrea Tolu

The impact of food recalls on the supply chain goes beyond what we read or hear in the news.

Microalgae-based Biopesticides: Closing the Gap for a Circular Bio-Economy

By: Suzanne Osborne

To meet the dietary needs of a growing human population, safe pest management for food crops is essential.

Take Steps Now to Protect Your Company from a Cybersecurity Attack

By Faith Beaty 

Food safety, information and cyber security may not seem to be related topics, nevertheless cyber threats are risks within the

Determining Your Return on Investment (ROI) for Food Safety Training

By Akhila Vasan

Do you remember the last time you started a new job? All the hours of onboarding. Maybe some basic

The Future of Food Needs to be Safe: Edible Insects

By Keya Mukherjee Ph.D. and Vittorio Fattori Ph.D. 

As the global population rises there is an increased need to find solutions to adequately feed the world. This is

New Guidelines on the Horizon for Precautionary Allergen Labelling (PAL)

By Lauren Solar

Food allergen risk management and accurate labelling have been interrelated issues since ingredient listings were first legislated, back in the

The Newest Technology in Food Processing: Pulsed Electric Field

By Danny Bayliss

Pulsed electric field (PEF) is a non-thermal food preservation technique that uses high voltage fields to generate pores in cell

Artificial Intelligence (AI) Helps Reduce Risk of Foreign Materials

By Andrea Tolu

The presence of foreign materials in food is relatively less frequent compared to other types of adulteration. According to

Finding a Needle in Haystack: Why Sample Concentration is Important Prior to Rapid Detection

By Dr. Matthew D. Moore, Sloane Stoufer, Anand Soorneedi

One of the most exciting areas of research in the realm of food safety has

Dangerous Deliveries: How Meal Kits May Pose a Risk to Food Safety

By Dilia Narduzzi

Meal kits — boxes delivered to your doorstep containing recipes and ingredients to make home-cooked meals — have been gaining

Demystifying Root Cause Analysis: Key Steps to Approach Problem Solving

By Geoff Farrell

Root Cause Analysis (RCA) is a systematic method of problem solving that can be used to identify and resolve core

How Memes and Millennial Culture Can Keep Food Safe

By Prof. Dr. Darin Detwiler.

I recently heard a joke that a Zoom call is much like holding a séance – the older

Building Quality Management into Food Safety Training Can Help Mitigate Your Company’s Risk

By Michelle Rzendzian

When it comes to training and food safety, quality management is key in ensuring consistency and excellence. An organization

The Psychological Secret to Employee Motivation Will Improve Food Safety

By Austin Welch

It’s an early spring morning on March 21, 2007, in the small town of Blakely, GA, and the quality manager

Edible Insect Proteins as Novel Foods Need More Understanding and Oversight

By Suzanne Osborne

Edible insects have a long history of consumption in Africa, Asia, and Latin America, but they have only recently appeared

Automation and Technology Trends Promise to Transform Food Safety

By Kaylyn Brunskole

High-tech equipment like self-cleaning beverage dispensers, robotic burger flippers and 3D printers for cakes may seem like glimpses into the future, but

Know Your Limits: How Pesticides Protect Your Food Supply

By Dilia Narduzzi

Before a new pesticide is brought to market, it undergoes rigorous testing to make sure that handling it is

Preserving Mycotoxin Biocontrol in the Face of Climate Change

By Dr. Suzanne Osborne

Climate change is a looming threat poised to drastically impact food safety. Elevated temperatures and rainfall fluctuations will

Put Science and Regulatory Insight Upfront for Meat Alternatives

By Annina Halvorseth and Annie-Laure Robin

As the market for meat alternatives continues to expand, plant-based products are an innovation hotspot. There’s

Certifying to ISO 22003-1

Harmonization: ISO 22003-1 and 22003-2 for food safety audit and certification.

ISO 22003-1 is a supplement to ISO 17021-1: 2015, an

Put Science and Regulatory Insight Upfront for Meat Alternatives

By Annina Halvorseth and Annie-Laure Robin

As the market for meat alternatives continues to expand, plant-based products are an innovation hotspot. There’s

How to Prepare for the Baby Food Safety Act

By Jackie Bowen

In February 2021, the results of a congressional investigation revealed levels of arsenic, lead and other toxic metals

Where’s the Beef? Cell-Cultured Meat Grown in a Lab Needs Regulation

By Jayne Roth

What will we find next on the grocery store shelf? A plethora of food and beverages beyond your imagination continue

Nanocomposite Food Packaging is Not Ready for Prime Time

by Suzanne Osborne

Packaging improves food safety. It extends shelf-life, protects against damage, and limits pathogen contamination. Plastic is the most common packaging

Beware of Food Fraud During the Coronavirus

By Mitchell Weinberg

Crises of an environmental nature, or as in the case of Coronavirus, a pandemic, bring out the best and worst

Reducing the Threat of SARS-CoV-2: From Farm to Fork

By Keith Warriner

CoVid-19 is the most serious pandemic since the Spanish Flu of 1918. During this time the food industry has been

How Retailers and Producers Can Reduce Food Waste Safely and Sustainably

By Louise Grinyer

Approximately two thirds of UK consumers surveyed highlighted a willingness to compromise factors such as product consistency, availability and convenience

Virtual Reality Set to Modernize Food Safety Training

By Suzanne Osborne

The Food Safety Modernization Act has raised the standard for global food safety. As a consequence, there is a pressing

Flexible Food Packaging means Safer Food

By Jaan Koel

Flexible packaging has become an obvious solution for brands in the past few years. It is easier to ship for

How to be ahead of the curve with the “free-from” claim

By Jaclyn Bowen

Chemical compounds such as BPA and phthalates are found in a variety of food and consumer packaging. They are not

How to be Audit Ready

By Baharak Chegeni

Being “audit ready” is a hot topic in the food safety industry, as any expert would agree that audits are

Effectively Digitizing Food Safety Audits

By Judy Sebastian

The age of paper-based auditing and reporting is gradually coming to an end. More organizations and even municipalities are

Latest Pathogen Technology Allows Real-time Effectiveness of Cleaning

By Mark McInnes

Cleaning is a fundamental for the safety of any environment. The deposit of microbial organisms on surfaces occurs continuously and

Dubai Leadership: The Digitization of Food Safety Management

By John G. Keogh

“Food safety management will go completely digital by the end of 2020” according to Jehaina Al Ali from the

The Dangerous Side of Food Fraud

By Karen Constable 

Food fraud occurs when food is used deceptively for economic gain, as such, food fraud is not typically committed with the primary intention of causing

Food and Cannabis Industries to Pay Heed to the Good Manufacturing Practices

By Kathy Knutson

The cannabis industry is currently experiencing explosive growth, both in the United States and internationally. Yet the current landscape is

Auditor Shortage Slowly Being Addressed

Posted: Tuesday, October 15, 2019

By Lois Harris

Better use of technology could help ease the labour shortage in the auditing field according to

Using Innovative Technology to Solve Historic Food Safety Challenges

By Jacki Ross

For decades, the entire food industry has complied with cross-border U.S. Food and Drug Administration (FDA), and health and safety

Food Safety and Shifting Global Pressures: Are We Ready? Part 2

Posted: Tuesday, August 14 2019   In the first part of this two-part series on Food Safety and Shifting Global Pressures, we

Give Your Customers The Novel Foods They Want – Safely

By Margaret Spence Krewen

With the globalization of the food supply and consumer demand for more global food sources, there has been a

Take Steps Now to Protect Your Company from a Cybersecurity Attack

By Faith Beaty 

Food safety, information and cyber security may not seem to be related topics, nevertheless cyber threats are risks within the

Demystifying Root Cause Analysis: Key Steps to Approach Problem Solving

By Geoff Farrell

Root Cause Analysis (RCA) is a systematic method of problem solving that can be used to identify and resolve core

Know Your Limits: How Pesticides Protect Your Food Supply

By Dilia Narduzzi

Before a new pesticide is brought to market, it undergoes rigorous testing to make sure that handling it is

Climate Issues: Drastic Change Needed to Protect Food Safety and Security

By Dr. Louise Manning

Consumers expect the food they purchase to be high-quality and safe. Assuring food security means there must be sufficient,

Managing Risk Will Ensure Food Safety Post-Pandemic

By Dr. Sylvain Charlebois

The COVID-19 pandemic has brought a new era of food safety, in which risks are managed and perceived

Protect Your Brands From Expiry Date Fraud

By Karen Constable

Food fraud takes many forms, but it primarily falls into two categories. Either the food itself is adulterated, or

Consumer Trust Can Be Earned Even in a Pandemic, Here’s How

By Lisa Jo Lupo

Striving for perfection is an ideal goal in business. But in doing so, it is essential to face the

How to Protect Your Company from Organic Food Fraud

By Karen Constable

In the first part of this two-part series, we explained the increased number of cases of food fraud in

The Most Unexpected Way to Commit Food Fraud? Organics.

By Karen Constable

With growing consumer demand, a premium price and perceived health benefits, organic food sits squarely in the sights of food

How to Manage Risks in the Food Industry Post-COVID-19

By Brita Ball

The pandemic has led to thousands of essential food workers becoming ill or asymptomatic carriers of the virus. Many

Reducing the Threat of SARS-CoV-2: From Farm to Fork

By Keith Warriner

CoVid-19 is the most serious pandemic since the Spanish Flu of 1918. During this time the food industry has been

Using Innovative Technology to Solve Historic Food Safety Challenges

By Jacki Ross

For decades, the entire food industry has complied with cross-border U.S. Food and Drug Administration (FDA), and health and safety

Temperature Control: Affordable, Real-time Data Recorders Finally Available

By Bryan Smith

There are many reasons why controlling the storage environment during food transportation is important, not

Keeping Food Safe During Transportation

Posted: Tuesday, September 17 2019 By Lois Harris

Many industry experts believe that when it comes to food safety, transportation is one of the

Food Safety and Shifting Global Pressures: Are We Ready? Part 2

Posted: Tuesday, August 14 2019   In the first part of this two-part series on Food Safety and Shifting Global Pressures, we

Bacteriophages: Powerful Weapons in the Arsenal Against Foodborne Illness

Posted: Tuesday, August 14 2019 By Lois Harris

Bacteriophage-based products have been approved for use in food applications and are increasingly commercially available

Understanding Global Threats To Food Safety: Part 1

By Dr. Jennifer van de Ligt

Living within a global food system means consumers across the globe are dependent upon the food safety

Give Your Customers The Novel Foods They Want – Safely

By Margaret Spence Krewen

With the globalization of the food supply and consumer demand for more global food sources, there has been a

Empathy Key to Building a Strong Food Safety Culture

By Joan Martino

Is employee behaviour aligned with better food safety outcomes?

Unquestionably the answer is, “yes!” but it comes packaged along with

ELearning or Classroom Training: Which is Best?

Posted: Tuesday, May 14, 2019

By Jennefer Griffith

The traditional classroom isn’t the only place to get a food safety education or up-skill your

Energize Your Brand With A Strong Food Safety Culture

By Brita Ball

What if “food safety” were part of your company’s brand and your employees consistently reinforced that message through their behaviour?

Preparing for an FDA Inspection a Necessary Part of Your Food Safety Plan

By Kathy Knutson

Are you worried about the FDA showing up on your doorstep? Even the most diligent companies wonder when the FDA

Dissolvable Packaging Requires Regulatory Insight

By Dr Caroline Potter

Dissolvable packaging for food and beverage has emerged as a possible solution to some of the most challenging issues

Lessons from the Cannabis Industry

By Dyanne Parnel

With the emergence of the Covid-19 pandemic, manufacturers of consumer goods across the globe are

How to be Audit Ready

By Baharak Chegeni

Being “audit ready” is a hot topic in the food safety industry, as any expert would agree that audits are

Effectively Digitizing Food Safety Audits

By Judy Sebastian

The age of paper-based auditing and reporting is gradually coming to an end. More organizations and even municipalities are

Dubai Leadership: The Digitization of Food Safety Management

By John G. Keogh

“Food safety management will go completely digital by the end of 2020” according to Jehaina Al Ali from the

Food and Cannabis Industries to Pay Heed to the Good Manufacturing Practices

By Kathy Knutson

The cannabis industry is currently experiencing explosive growth, both in the United States and internationally. Yet the current landscape is

Auditor Shortage Slowly Being Addressed

Posted: Tuesday, October 15, 2019

By Lois Harris

Better use of technology could help ease the labour shortage in the auditing field according to

Using Innovative Technology to Solve Historic Food Safety Challenges

By Jacki Ross

For decades, the entire food industry has complied with cross-border U.S. Food and Drug Administration (FDA), and health and safety

Temperature Control: Affordable, Real-time Data Recorders Finally Available

By Bryan Smith

There are many reasons why controlling the storage environment during food transportation is important, not

Food Safety and Shifting Global Pressures: Are We Ready? Part 2

Posted: Tuesday, August 14 2019   In the first part of this two-part series on Food Safety and Shifting Global Pressures, we

Give Your Customers The Novel Foods They Want – Safely

By Margaret Spence Krewen

With the globalization of the food supply and consumer demand for more global food sources, there has been a

Understanding Global Threats To Food Safety: Part 1

By Dr. Jennifer van de Ligt

Living within a global food system means consumers across the globe are dependent upon the food safety

Empathy Key to Building a Strong Food Safety Culture

By Joan Martino

Is employee behaviour aligned with better food safety outcomes?

Unquestionably the answer is, “yes!” but it comes packaged along with

Preventive Control Plans and the New Canadian Regulations

By Tammy Switucha

Food safety issues can lead to serious health risks for the public and they are costly for businesses responsible for

ELearning or Classroom Training: Which is Best?

Posted: Tuesday, May 14, 2019

By Jennefer Griffith

The traditional classroom isn’t the only place to get a food safety education or up-skill your

Preventing Recalls: Learn From Other Companies’ Mistakes

By Leah Roberts

Despite the implementation of FSMA and the more rigorous standards it represents, food safety in the United States continues to

Tailor Your Training to Food Safety Standards and Your Staff Needs

By Beth Driscoll

A common refrain in the food industry is “our employees are our most valuable asset,” and chances are we’ve all

Brexit Uncertainty Cause for Concern for Regulating EU Food Safety

Posted: Tuesday, March 12, 2019

By Erica Sheward

Events relating to the decision made by UK citizens in 2016 to leave the EU

High Tech Key to Maintaining Safety in Foodservice and Retail

Posted: Wednesday, February 13, 2019

By Melanie Bradley

The supply chain of ingredients is under the microscope like never before, and food safety

Is it Time to Upgrade Your Detection Equipment? Here’s How to Tell

By Kathryn Bors

Technology is evolving quickly and food safety regulations are growing more strict. To keep up with the ever-changing environment, food

3 Steps to Kickstart Your Food Safety Culture Program

By Austin Welch

Famed management scholar Peter Druker once claimed, “Culture eats strategy for breakfast.” While strategy is important, company culture ultimately drives

Determining Your Return on Investment (ROI) for Food Safety Training

By Akhila Vasan

Do you remember the last time you started a new job? All the hours of onboarding. Maybe some basic

How Memes and Millennial Culture Can Keep Food Safe

By Prof. Dr. Darin Detwiler.

I recently heard a joke that a Zoom call is much like holding a séance – the older

Building Quality Management into Food Safety Training Can Help Mitigate Your Company’s Risk

By Michelle Rzendzian

When it comes to training and food safety, quality management is key in ensuring consistency and excellence. An organization

The Psychological Secret to Employee Motivation Will Improve Food Safety

By Austin Welch

It’s an early spring morning on March 21, 2007, in the small town of Blakely, GA, and the quality manager

How Encouraging Psychological Safety Prevents Disaster

By Austin Welch

In March of 1977, the small airport on the island of Tenerife in the Canary Islands was cloaked in heavy

How to Make the Most of Your Virtual Training

By Tina Brillinger

Food safety training is no longer confined to webinar platforms. With the advent of Covid-19 and social isolation, companies have

How to Blow the Whistle on Food Safety Issues

By Judy Sebastian

The impact of whistleblowing is a long-lasting one. By definition, a whistleblower is an individual who “reveals something covert or

Key to Staff Retention in Restaurants is to Implement a Food Safety Culture

By Lauren Solar

The food service sector has a high staff turnover rate, with industry estimates suggesting that fast food workers leave at

Protecting Essential Workers in the Food Industry Necessary

By Susie Hoeller

March 2020 was the onset of millions of hospitalizations and deaths, as well as the unprecedented economic and social

The Key to Maintaining Food Safety during the Pandemic is Clear Communication

By Judy Sebastian

As 2020 unfurled, so did the optimism, confidence and motivation of people around the world. Leaders from various countries were

Empathy Key to Building a Strong Food Safety Culture

By Joan Martino

Is employee behaviour aligned with better food safety outcomes?

Unquestionably the answer is, “yes!” but it comes packaged along with

Energize Your Brand With A Strong Food Safety Culture

By Brita Ball

What if “food safety” were part of your company’s brand and your employees consistently reinforced that message through their behaviour?

ELearning or Classroom Training: Which is Best?

Posted: Tuesday, May 14, 2019

By Jennefer Griffith

The traditional classroom isn’t the only place to get a food safety education or up-skill your

Recovering From A Pathogen-Related Recall

By Lois Harris

More than half of the secret to recovering from a pathogen-related product recall lies in being prepared before it even

Preventing Recalls: Learn From Other Companies’ Mistakes

By Leah Roberts

Despite the implementation of FSMA and the more rigorous standards it represents, food safety in the United States continues to

Understanding Learners Key to Effective Training

Posted: Tuesday, January 29, 2019

By Margaret Spence Krewen

We recognize that technology is evolving at an astounding rate, touching all aspects of

Micro-Learning: An Effective Way to Enrich Food Safety Training

By Brita Ball

Research shows that people forget 90% of what they learn in “once-and-done” learning events if it

BRC Global Standards V.8: New Changes for Improving Compliance

By Lauren Solar

The release of a new BRC Global Standards version is always news in the food safety industry and John Kukoly,

Mitigate Your Food Recall Risk through Advance Training

By Steve Hather

Food safety is clearly top of mind for consumers in most countries, spurred on as it is by a series

Training Solutions to Advance Food Safety Culture in a Global Supply Chain

By Brita Ball

People in the food business know that having food safety management systems in place doesn’t guarantee food safety. Inspections and

COVID: Navigating the Pandemonium in the Food Industry

FSMA Fact Book

Not the Usual Suspects: 5 Gaps in Your Environmental Testing Program

Digital Transformation of Food Safety and Quality: a Cocoa Case Study

Embedding a Powerful Food Safety Culture

Low Moisture Foods Cause of Numerous Outbreaks

By Keith Warriner

In comparative terms, low moisture foods (LMF) only cause a fraction of the illnesses caused by the traditional vehicle Read More

The Future of Food Needs to be Safe: Edible Insects

By Keya Mukherjee Ph.D. and Vittorio Fattori Ph.D. 

As the global population rises there is an increased need to find solutions to adequately feed the world. This is Read More

The Newest Technology in Food Processing: Pulsed Electric Field

By Danny Bayliss

Pulsed electric field (PEF) is a non-thermal food preservation technique that uses high voltage fields to generate pores in cell Read More

The Future of Food Needs to be Safe: Edible Insects

As the global population rises, there is an increased need to adequately feed the world. All this has prompted a heightened interest in Read More

Dangerous Deliveries: How Meal Kits May Pose a Risk to Food Safety

By Dilia Narduzzi

Meal kits — boxes delivered to your doorstep containing recipes and ingredients to make home-cooked meals — have been gaining Read More

Automation and Technology Trends Promise to Transform Food Safety

By Kaylyn Brunskole

High-tech equipment like self-cleaning beverage dispensers, robotic burger flippers and 3D printers for cakes may seem like glimpses into the future, but Read More

Protect Your Brands From Expiry Date Fraud

By Karen Constable

Food fraud takes many forms, but it primarily falls into two categories. Either the food itself is adulterated, or Read More

Keep Your Supply Chain Safe From Ransomware

By Dilia Narduzzi

In June of 2021, the world’s largest meat packer, JBS, was hit with a ransomware attack which shuttered plants in Read More

Are Biopesticides Any Safer?

By Dr. Alun James, Dr. Caroline Potter and Iain Watt 

Plant protection products, also known as pesticides, play a significant role in food Read More

3 Key Food Safety Considerations of Plant-based Foods

By Akhila Vasan

A walk through the grocery store aisle looks differently today compared to even just a couple of years ago. There Read More

Economic Nationalism and its Impact on Food Safety

By Sylvain Charlebois

The era we are in is awkward, to say the least. As countries are trying to capitalize on trade agreements, Read More

Virtual Training can be just as Compelling as In Person, Here’s How

By Jayne Roth

Shall I say it? Covid19 ad nauseum 2020… The world as we know it has changed. What now? We persevere! Read More

Does the GFSI System Allow for a Thorough Audit?

By Cameron Prince and Rich Simmons

There is distinct value to having global standards, such as the certification programs benchmarked to the Read More

New Reforms Needed for Essential Food Workers – Part II

By Susie Hoeller and Ben Theyerl

In the first part of this two-part series, we focused on the need for new Read More

Covid-19 Spreads Shade on Growers

By Jeff Hall

COVID-19 has disrupted the global food supply chain and business norms in a manner not experienced Read More

Beware of Food Fraud During the Coronavirus

By Mitchell Weinberg

Crises of an environmental nature, or as in the case of Coronavirus, a pandemic, bring out the best and worst Read More