In food safety, multiple issues always need to be addressed. To get things done, however, food safety professionals need to prioritize certain projects over others. What are those priorities now? The Food Safety Magazine audience shares their views on a number of topical issues to give an idea of where their focus will be in the coming months and years.

Food companies are struggling with recall execution and communication, stemming from a patchwork of regulations. Three key issues confront industry due to this fragmentation of the recall system. The path to more effective recalls, in simple terms, is to standardize and streamline the existing system and utilize modern technology to circulate pertinent information.

The dry bulb onion industry, led by the International Fresh Produce Association (IFPA) and the National Onion Association (NOA), has released an updated food safety best practices document for industry and plans to hold a webinar to discuss the document and future initiatives.

Even with the right prep work, operations with the best sanitation, pest control, preventive maintenance, manufacturing practices, and food defense can experience a recall. This article establishes the background on recalls in the U.S. and offers a look at the behind-the-scenes activity of a food safety recall, including best practices, necessary steps, and tips for communication. It also explores an often-misunderstood resource that can minimize the negative impact and expense of a recall—your recall insurance policy.
 

New Zealand Food Safety has released a detailed recall guidance that includes six steps to follow, as well as resources for food businesses.

Food safety and quality systems do not have to be cumbersome and difficult to follow. The 5S system, when launched and properly maintained, can have a positive impact on food safety and quality programs, as well as operational efficiency.

The World Health Organization (WHO) has launched the Food Safety Community of Practice to share knowledge and improve practice.

Arizona Leafy Green Marketing Agreement (LGMA) Food Safety Committee members must adhere to all new changes of food safety best practices which were made to the adjacent land use and soil amendments sections.

Producing products that are safe for consumers has long been a basic requirement for food companies.

Sanitation and cleaning are essential in any food facility.