Discover comprehensive guides on food safety systems, including HACCP, ISO standards, and best practices for preventing contamination. Learn how proper systems and protocols can ensure safe food production, handling, and storage.
Discover the hidden food safety risks costing businesses millions in 2026. Learn about environmental pathogens, allergen failures, supply chain blind spots, and food safety culture gaps that lead to recalls and audit failures. The Hidden Food Safety Risks Costing Businesses Millions in 2026 Food safety failures are expensive. In 2026, a single product recall can…
In modern food safety management systems, Prerequisite Programs (PRPs) form the backbone of safe food production. Without strong PRPs, even the most detailed HACCP plan cannot effectively control hazards. For food manufacturers operating under ISO/TS 22002-1, understanding the latest requirements for Prerequisite Programs (PRPs) is essential for audit readiness, regulatory compliance, and consumer protection. This…
Introduction Food safety certification continues to evolve as global food systems become more complex. The latest update of FSSC 22000, known as Version 6 (V6), introduces strengthened additional requirements that food manufacturers, processors, and related organizations must implement to maintain certification. If your company is certified or preparing for certification, understanding the FSSC 22000 V6…
Discover how biodiversity safeguards food safety, nutrition, and public health. Learn the role of diverse ecosystems, sustainable agriculture, and the One Health approach in creating safe, resilient food systems. How Biodiversity Protects Food Safety and Public Health Biodiversity; the variety of life on Earth, including plants, animals, fungi, and microorganisms is more than a natural…
Introduction Food safety is often discussed in terms of outbreaks, contamination, and prevention strategies. However, one of the most critical — and overlooked — pillars of food safety is data. Without reliable surveillance systems, foodborne diseases remain invisible. Outbreaks go undetected, contamination sources remain unidentified, and policymakers underestimate the true burden of disease. In many…
Introduction Food safety in Africa is entering a new era of complexity. While traditional hazards such as Salmonella, cholera, and aflatoxin contamination remain significant, emerging risks driven by climate change, antimicrobial resistance (AMR), urbanization, and globalized trade are reshaping the continent’s public health landscape. Africa continues to carry one of the highest burdens of foodborne…
A Practical System for Preventing Food Safety Hazards Introduction Food safety failures can have serious consequences— illness, loss of consumer trust, costly recalls, and regulatory action. To prevent these risks, the food industry relies on Hazard Analysis and Critical Control Points (HACCP), a science-based, preventive food safety system recognized and applied worldwide. Unlike traditional end-product…
A Foundation for Safe, High-Quality Food Production Introduction Food safety does not start in the laboratory—it starts on the factory floor. Good Manufacturing Practices (GMPs) form the backbone of food safety systems worldwide and are essential for producing safe, wholesome, and high-quality food. Whether a facility is a small food startup or a large industrial…
Food safety means that “food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.”
