Is There Such a Thing as a Food Safety Culture?

Note: This article first appeared on http://www.sagefoodsafety.com Is there such a thing as a food safety “culture?” If so, what would it be? In a presentation at a food safety conference recently, then-acting FDA Commissioner Stephen Ostroff observed that for the new food safety law to succeed, there needed to be a “food safety culture” […]

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Ready for FSMA?

Full compliance with the Food Safety Modernization Act is only a few months away — mid-September, in fact. Is the food industry ready? If they haven’t already, here’s what food manufacturers need to do: Hazard Analysis — the first compliance step required of all but the smallest food manufacturers is a thorough analysis of any […]

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Tracking Foodborne Illness

For decades, one of the major challenges in managing food recalls was the time it took for researchers to establish the source of the contamination. In my time with Kroger, it was often frustrating when the company would receive a foodborne illness recall notice and begin the process of removing suspected product from store shelves […]

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Defining A Foreseeable Hazard

A central tenet of the new food safety law is a responsbility for food manufacturers to thoroughly inspect their plant facilities to uncover “foreseeable hazards,” not otherwise defined. Why is this important? We’ll, because over time, the Food and Drug Administration (FDA) has done enough plant inspections to understand that manyh food contamination incidents and […]

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Chipotle’s Real Food Safety Problem

Chipotle’s string of bad luck may not be a food safety problem. It’s something far deeper, and unlikely to improve anytime soon — if ever. With great fanfare, Chipotle has announced a brand new set of procedures to once and for all stop the stream of food illness outbreaks at its restaurants around the country. […]

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