Diagnosing Foodborne Pathogens Accurately with Biosensors

By Keith Warriner

This is the second part of our series on biosensors. In the first part, we discuss the

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

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

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

BioSensors are the Future for Diagnosing Foodborne Pathogens

By Keith Warriner

Evolution of diagnostics

Robert Koch, along with his associates in the late 19th century, developed the methods for culturing and

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

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

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

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

Can Coronavirus be Transmitted Via Food? We Found out.

By Jayne Roth

Restaurants, processing facilities and other food-centered businesses have been disproportionately impacted by the Covid-19 pandemic as these are typically

Trending: Less Recalls in 2020 but Increases in Food Fraud Predicted Ahead

By Giannis Stoitis

As we look back on a challenging year for the food industry, we have observed that food recalls

Investing In CRISPR, The First Programmable Antimicrobial

Suzanne Osborne

The name Salmonella seems synonymous with food poisoning. But, of the 2,600 Salmonella subtypes, only 50 can cause illness in humans.

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,

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!

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

What we Need to Know for the Coming 2nd Wave

By Keith Warriner

In December 2019, I heard that China was going to lock-down a major city and build a hospital from scratch

Can Phage Therapy Replace Antibiotics in Growth Promotion?

By Suzanne Osborne

Antibiotics are used extensively in the meat and poultry industry to treat sick animals, prevent disease, and to promote

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

Local Farmers’ Markets, Not as Safe as You Think

By Suzanne Osborne

Consumers are increasingly concerned with where their food is produced. Fear of industrial farming, a desire to support the local

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

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

Posted: Tuesday, October 15, 2019

By Jacki Ross

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

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

Posted: Tuesday, July 16 2019 By Margaret Spence Krewen

With the globalization of the food supply and consumer demand for more global food

Understanding Global Threats To Food Safety: Part 1

Posted: Tuesday, July 16 2019 By Dr. Jennifer van de Ligt

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

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

Tailor Your Training to Food Safety Standards and Your Staff Needs

Posted: Tuesday, March 12, 2019 By Beth Driscoll

A common refrain in the food industry is “our employees are our most valuable asset,”

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

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

Posted: Tuesday, October 15, 2019

By Jacki Ross

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

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

Posted: Tuesday, September 17 2019 By Bryan Smith

There are many reasons why controlling the storage environment during Read More

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

Posted: Tuesday, July 16 2019 By Dr. Jennifer van de Ligt

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

Give Your Customers The Novel Foods They Want – Safely

Posted: Tuesday, July 16 2019 By Margaret Spence Krewen

With the globalization of the food supply and consumer demand for more global food

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

Posted: Tuesday, May 14, 2019

By Brita Ball

What if “food safety” were part of your company’s brand and your employees consistently reinforced

Preventing Recalls: Learn From Other Companies’ Mistakes

Posted: Monday, April 15, 2019

By Leah Roberts

Despite the implementation of FSMA and the more rigorous standards it represents, food safety in

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

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

Tailor Your Training to Food Safety Standards and Your Staff Needs

Posted: Tuesday, March 12, 2019 By Beth Driscoll

A common refrain in the food industry is “our employees are our most valuable asset,”

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

Posted: Wednesday, February 13, 2019

By Kathryn Bors

Technology is evolving quickly and food safety regulations are growing more strict. To keep up

Tap into a Large and Growing Market by Getting Certified Organic

Posted: Tuesday, January 29, 2019

By Lois Harris

As global demand for organic food and beverages continues to outstrip supply, more and more

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

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

Posted: Tuesday, October 15, 2019

By Jacki Ross

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

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

Posted: Tuesday, September 17 2019 By Bryan Smith

There are many reasons why controlling the storage environment during Read More

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

Posted: Tuesday, July 16 2019 By Margaret Spence Krewen

With the globalization of the food supply and consumer demand for more global food

Understanding Global Threats To Food Safety: Part 1

Posted: Tuesday, July 16 2019 By Dr. Jennifer van de Ligt

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

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

Posted: Monday, April 15, 2019

By Leah Roberts

Despite the implementation of FSMA and the more rigorous standards it represents, food safety in

Tailor Your Training to Food Safety Standards and Your Staff Needs

Posted: Tuesday, March 12, 2019 By Beth Driscoll

A common refrain in the food industry is “our employees are our most valuable asset,”

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

Posted: Wednesday, February 13, 2019

By Kathryn Bors

Technology is evolving quickly and food safety regulations are growing more strict. To keep up

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

Posted: Tuesday, May 14, 2019

By Brita Ball

What if “food safety” were part of your company’s brand and your employees consistently reinforced

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

Posted: Monday, April 15, 2019

By Leah Roberts

Despite the implementation of FSMA and the more rigorous standards it represents, food safety in

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

Simple Solutions to Meal Kit Food Safety Concerns: Is Your Product at Risk?

By Suzanne Osborne

Consumer reports predict that one in every five dinners will be bought online by 2025. Meal kits are going to

Training Time vs Quality Training? Key Issues for Successful Learning Outcomes

By Jennefer Griffith

There’s little doubt that food safety training is top-of-mind in any food business today but it

Sustainability and Food Safety: What’s the Connection?

By J. Marcelo Gomez

Many consumers who are interested in food safety also express concern about animal welfare, rural economies, and environmental sustainability.

What Are the Key Elements Required to Establish a Food Safety Culture?

PART 2: GFSR Interviews Walmart’s Vice President of Food Safety Frank Yiannas Click here to watch the webcast

GFSR is pleased to

What Is an Effective Food Safety Culture & What Are the Obstacles to Its Development?

GFSR Interviews Walmart’s Vice President of Food Safety, Frank Yiannas Click here to watch the webcast

GFSR is pleased to have had

Three Key Suggestions for Building a Safer, More Integrated Supply Chain

By Marcelo Gomez

There are many aspects to improving food safety and one that merits additional focus for food manufacturers

How to Improve your Processes with Lean Six Sigma

By Joan Martino

What if the flow-through of products in your operations was on-time, in-full, and had no

Voluntary Recall: Is Your Food Business Prepared to Act Quickly?

 By Allan Stirling

The unthinkable has happened in your food business: you’ve just found out that some of your product has been subject

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

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,

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!

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

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

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

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

The Impact of COVID-19 on the Global Food Supply Chain

By Dr. Giannis Stoitsis

With the majority of countries across the globe affected by the COVID-19, quality assurance and food safety professionals are

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

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

Using Innovative Technology to Solve Historic Food Safety Challenges

Posted: Tuesday, October 15, 2019

By Jacki Ross

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