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 looked at how the Environment, Logistics and Technology pose threats to the safety of the global food system. Today we finish up with three additional pressures: The Impact of Labour Dynamics, Government Policy and Consumer Preference.

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

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

Packaging Training Crucial for Saving Time and Money, Reducing Waste

By Lois Harris

In a world dominated by increasing numbers of food recalls it’s becoming more important to train staff to be extra

Fight Food Fraud with These Five Labelling Tactics

By Joe Sleiman

Food fraud is a growing problem, costing the global food trade an estimated $30-$40 billion in annual losses, and 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,

Getting It Right: Pest Control Management using HACCP Principles

By Beth Driscoll

An effective pest control program is critical to supplying safe food to your customers and consumers and it’s a

Pet Food Safety: Auditing to Meet the New Regulations

By Lauren Solar

Anyone who loves animals will remember the 2007 melamine incident with horror. Pet food contaminated with melamine caused an estimated

Food Safety Solutions for Edible Cannabis: Contamination, Sourcing and SOPs

By Kimberly Stuck

Success for most food manufacturers stems in part from their commitment to food safety and this is no less

Key Considerations in Adopting a Gluten-Free Standard

By Frank Massong

The term “gluten-free” is an urgent food safety concern to the 1% of the population suffering from Read More

What Food Producers and Exporters Need to Know about Pesticide Residue Limits

By Amelie Balsillie

As the food supply becomes increasingly global, consumers are increasingly looking for reassurances that the food they are serving to

Audits and Auditing: Are You Preparing for Improvement?

By Yuksel Eyyuboglu

Part of the magic of a food safety audit is that it reveals powerful information about dealing with a worst-case-scenario

Obtaining High Achievement in Your Warehouse Facility Requires Oversight and Commitment to an Accredited Standard

By Jaan Koel From a food safety perspective, food manufacturing is one thing, and food storage and warehousing is another. Both can

Biodegradable Degreasers Lead the Way for the Food Industry

By Allie Gallant

There’s a common saying: “fat is flavour”. Our favourite foods often come with a little – or a lot –

The Benefits of Benchmarking: GFSI Sets the Bar High

By Heather Gale

The core business of the Global Food Safety Initiative (GFSI) is to set rigorous requirements for the elements that food

No Two the Same: Allergen Labelling Regulations Vary Around the World

By Betsy Craig, CEO, CMT

Members of the general public are experiencing more food allergies today than ever before and the results of

Leading The Charge for Food Safety Capacity Building: Four Global Initiatives – Part Three: The Danone Experience

By Yves Rey Yves Rey is the former chairman of the GFSI Board and Corporate Quality General Manager at Groupe Danone and GFSR

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 looked at how the Environment, Logistics and Technology pose threats to the safety of the global food system. Today we finish up with three additional pressures: The Impact of Labour Dynamics, Government Policy and Consumer Preference.

Bacteriophages: Powerful Weapons in the Arsenal Against Foodborne Illness

Bacteriophage-based products have been approved for use in food applications and are increasingly commercially available in many countries, including the U.S., Canada, and Israel. Most of these phage products are water-based concentrates, free of chemicals and preservatives, and are not genetically modified. But how do they stack up against standard antimicrobial processes like pasteurization, irradiation, chemical disinfectants and high-pressure processing (HPP)?

Dr. Alexander Sulakvelidze feels that phages represent a highly effective tool to prevent foodborne illness and recalls. Sulakvelidze is Executive Vice-President and Chief Scientific Officer of Intralytix, a biotechnology company based in Baltimore, Maryland that focuses on discovering, producing and marketing bacteriophage-based products.

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

Posted: Monday, April 15, 2019

By Lois Harris

More than half of the secret to recovering from a pathogen-related product recall lies in

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

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

Packaging Training Crucial for Saving Time and Money, Reducing Waste

By Lois Harris

In a world dominated by increasing numbers of food recalls it’s becoming more important to train staff to be extra

Fight Food Fraud with These Five Labelling Tactics

By Joe Sleiman

Food fraud is a growing problem, costing the global food trade an estimated $30-$40 billion in annual losses, and it

Pathogen Detection From Farm-to-Fork “A Myth” Spurring Need for Innovation

By Suzanne Osborne

The Food and Drug Administration’s (FDA) Food Safety Modernization Act (FSMA) holds the promise of food safety from “farm-to-fork” using

Are Pathogens Sneaking Past Your Sampling Method? Automate to Minimize Your Business Risk

By Martha Stone

Professionals in the food safety arena know that the FDA’s new approach for FSMA is prevention of, rather than reaction to, foodborne illness outbreaks. But a

Research Efforts Lower the Safety Risk of Germicidal Ultraviolet Lights

By Dr. Suzanne Osborne

A new twist on an old technology means the food industry could soon harness greater benefits from ultraviolet (UV)

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

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 looked at how the Environment, Logistics and Technology pose threats to the safety of the global food system. Today we finish up with three additional pressures: The Impact of Labour Dynamics, Government Policy and Consumer Preference.

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

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

Packaging Training Crucial for Saving Time and Money, Reducing Waste

By Lois Harris

In a world dominated by increasing numbers of food recalls it’s becoming more important to train staff to be extra

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

Fight Food Fraud with These Five Labelling Tactics

By Joe Sleiman

Food fraud is a growing problem, costing the global food trade an estimated $30-$40 billion in annual losses, and 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

Getting It Right: Pest Control Management using HACCP Principles

By Beth Driscoll

An effective pest control program is critical to supplying safe food to your customers and consumers and it’s a

Pet Food Safety: Auditing to Meet the New Regulations

By Lauren Solar

Anyone who loves animals will remember the 2007 melamine incident with horror. Pet food contaminated with melamine caused an estimated

Bacteriophages: Powerful Weapons in the Arsenal Against Foodborne Illness

Bacteriophage-based products have been approved for use in food applications and are increasingly commercially available in many countries, including the U.S., Canada, and Israel. Most of these phage products are water-based concentrates, free of chemicals and preservatives, and are not genetically modified. But how do they stack up against standard antimicrobial processes like pasteurization, irradiation, chemical disinfectants and high-pressure processing (HPP)?

Dr. Alexander Sulakvelidze feels that phages represent a highly effective tool to prevent foodborne illness and recalls. Sulakvelidze is Executive Vice-President and Chief Scientific Officer of Intralytix, a biotechnology company based in Baltimore, Maryland that focuses on discovering, producing and marketing bacteriophage-based products.

Pathogen Detection From Farm-to-Fork “A Myth” Spurring Need for Innovation

By Suzanne Osborne

The Food and Drug Administration’s (FDA) Food Safety Modernization Act (FSMA) holds the promise of food safety from “farm-to-fork” using

Are Pathogens Sneaking Past Your Sampling Method? Automate to Minimize Your Business Risk

By Martha Stone

Professionals in the food safety arena know that the FDA’s new approach for FSMA is prevention of, rather than reaction to, foodborne illness outbreaks. But a

Research Efforts Lower the Safety Risk of Germicidal Ultraviolet Lights

By Dr. Suzanne Osborne

A new twist on an old technology means the food industry could soon harness greater benefits from ultraviolet (UV)

Robotics and Cleaning: Is the Trend Your Friend?

By Mark W. Warner

Outbreaks of food-borne illnesses are big news these days and they can often be traced back to an unintentional

3D and Lab-Grown Foods Gaining Ground on More Traditional Fare. But Are They Safe?

By Jaan Koel

Because of the unique food safety and other benefits it provides, 3D food printing is revolutionizing food production, and sales

Blockchain Technology Set to Revolutionize Food Safety in Supply Chains

By Tomaž Levak, Žiga Drev, and Branimir Rakić

We’ve all heard the term “Blockchain” by now but what exactly is it, and has

How Will Banning Antibiotic Growth Promoters Affect Food Safety?

By Suzanne Osborne

The 1950s, marked by relative wealth for post-war Americans and Europeans, saw an explosion in the demand for meat. When

Are You Really In Control Of Your Facility’s Pest Control?

By Jim Fredericks

Food processors and packagers are faced with an array of challenges regarding pest control, and there are many reasons pests

Temperature Control and Food Safety Software: An Evolving Discipline

By Steven Burton

Temperature monitoring has always been a major food safety issue and regulators continue to turn up the heat, particularly with

Chickening out on Campylobacter in the UK: More Progress Needed

By Suzanne Osborne, Ph.D

If every UK chicken contaminated with Campylobacter went to a football game today, you could fill Wembley Stadium, an

Phage-based Bioactive Paper a Safe Breakthrough for Detecting Bacterial Pathogens in Food

By Hany Anany and Mansel Griffiths

Despite the adoption of various preventive management systems such as HACCP, and the introduction of new

Genetically Modified Salmon Likely a Tough Sell in Some Markets

Dr. Sylvain Charlebois 

Apparently AquaBounty has become aquaculture’s Monsanto. After the company’s genetically engineered Atlantic salmon made history by achieving FDA

The Latest Innovations in Refrigeration Improve Shelf Life

By Leah Roberts

Temperature, moisture and oxygen are major factors relating to pathogen growth in food, and refrigeration plays a key role in

New Truck Disinfection Process Prevents Disease When Transporting Livestock

By Jordi Tordera

In the spring of 2009, the H1N1 virus, also known as Swine flu, spread

Hollywood Dystopia Mirrors Beginning of Food Crises We Already See Today

By Allie Gallant 

The 2014 movie Interstellar is set in the not-too-distant future. The world has become an increasingly uninhabitable dust bowl, and

Genetically Modified Crop Safety: Finding a Needle in a Haystack

By: Suzanne Osborne, Ph.D

The topic of Genetically Modified Organisms (GMOs) is one that generates a substantial amount of controversy in

The Sobering Danger of Mycotoxin Cocktails

By: Suzanne Osborne, PhD 

When determining whether a driver of a motor vehicle is impaired, the number and type of drinks they have

MyCotoxins Linked to Malnutrition in Developing Countries

By: Allie Gallant

Mycotoxins are naturally-occurring toxic metabolites produced

Cantaloupes An Outbreak Stuck on Repeat

By: Suzanne Osborne, PhD

On August 22nd 2012, the

E. coli O157:H7 Outbreaks: When Science Speaks but No One Listens

By: Suzanne Osborne, Ph.D

On September 3rd, 2012,

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

Posted: Monday, April 15, 2019

By Lois Harris

More than half of the secret to recovering from a pathogen-related product recall lies in

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

Ensuring Pet Food Safety: Big Challenges, Steady Results

By: Leah Roberts | April 29, 2016

An increase in pet ownership over the past few years has helped focus attention on the

Safe Food Is in Our Hands: Revolutionize Your Hand Sanitation Program

By Allison Gallant

Sanitation is one of the breakthroughs of modern society: as we connected the dots between waste and disease, we learned

7 Pillars of Food Safety for the Catering Industry

By Nick Jakubowski 

Preventing food safety problems should be every caterer’s top priority as it takes only one sick customer with a