OCTOBER/NOVEMBER 2022
Vol. 28, No. 5

FEATURES

SCROLL
DOWN

Cover: Supply Chain: A Year in Review

By John W. Spink, Ph.D.

Category: Dairy HACCP Through the Years

By Jason Crafts

Bird, Phasianidae, Comb, Beak, Chicken, Galliformes

Spotlight: A Critical Look at Reducing the Risk of Salmonella from Poultry—Part 2

By Harshavardhan Thippareddi, Ph.D., Manpreet Singh, Ph.D., Todd Applegate, Ph.D., and Sudhir Yadav, Ph.D.

Spotlight: Ongoing Improvements to Meat and Poultry Safety

By Eric Wilhelmsen, Ph.D., C.F.S.

OCTOBER/NOVEMBER 2022
Vol. 28, No. 5

FEATURES

SCROLL
DOWN

Cover: Anatomy of a Recall—Best Practices

By Peg Dorn and Jen Pino-Gallagher

Category: Strategies to Reduce Clostridium botulinum Risk in Fresh-Cut Produce

By Laurel Dunn, Ph.D.

Spotlight: A Critical Look at Reducing the Risk of Salmonella from Poultry

By Harshavardhan Thippareddi, Ph.D., and Manpreet Singh, Ph.D.

COLUMNS

Testing

Demystifying Pesticide Residues

By David Stone, Ph.D., and Jason Sandahl, Ph.D.

Sanitation

Sanitation Prerequisite Programs as a Necessary Component of FSMS for Foodservice Establishments

By Hal King, Ph.D.

Regional Culture

Global Food Safety Culture: Latin America

By Lone Jespersen, Ph.D., John David, and Sophie Tongyu Wu, Ph.D.

Packaging

Navigating U.S. Federal and State Regulation of PFAS in Applications Involving Food

By George G. Misko, Esq.

Regulatory Report

The Incident Command System and Foodborne Illness Outbreak Investigations

By Sharon Seelman, M.S., M.B.A., Kari Irvin, M.S., Stelios Viazis, Ph.D., and Julia Mangia, M.P.H.

Process Control

Reanalysis—A Critical Component of Verification

By Kathy Gombas, and Martin Bucknavage, M.B.A., M.S.

Food Safety Insights

Evolving Relationships Between Food Processors and Regulatory Agencies

By Bob Ferguson

Back to Basics

How Restaurant Operators can Handle Food Poisoning Allegations

By Dhruv Kishore Bole

DEPARTMENTS

Editor's Letter

News Bites

Product Showcase

Food Safety Magazine Advertising Index

This index is provided as a reader service.

The publisher assumes no liability for errors or omissions.

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Romer Labs

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Heat & Control

Water, Liquid, Font, Publication, Book, Aqua

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Dragos

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Biomerieux

Gary Ades, Ph.D.
G&L Consulting Group

Jessica Badour
Association of Food and Drug Officials (AFDO)

Jason Bashura, M.P.H., RS
PepsiCo

John N. Butts, Ph.D.
Land O’Frost

Brian Campbell
Kroger Clackamas Bakery

Michael M. Cramer
Retired, Ajinomoto Foods North America

Will Daniels
AgroThrive

Kurt E. Deibel, Ph.D.
Heinz North America

Bob Ferguson
Strategic Consulting Inc.

Timothy A. Freier, Ph.D.
Mérieux NutriSciences

Veny Gapud
Food Safety Consultant

Tatjana Golikova, Ph.D.
National University of Food Technologies

Kathy Gombas
Food Safety Consultant

Margaret D. Hardin, Ph.D.
IEH Laboratories & Consulting Group

Craig Henry, Ph.D.
Intro Inc.

Randall Huffman, Ph.D.
Maple Leaf Foods.

Lone Jespersen, Ph.D.
Cultivate

Larry Keener, CFS, PA, PCQI
Intl. Product Safety Consultants

Gillian Kelleher
Kelleher Consultants LLC

Hal King, Ph.D.
Active Food Safety

Jeffrey L. Kornacki, Ph.D.
Kornacki Microbiology Solutions Inc.

Bala Kottapalli, Ph.D., CQE
Walmart

Sean Leighton, M.Sc., M.B.A.
Cargill Inc.

Steven Mandernach, J.D.
AFDO

Ann Marie McNamara, Ph.D. U.S. Foods

Theodora Morille, M.Sc.
Food Safety Consultant

Stephanie Nguyen, M.Sc.
Conagra Brands

Robert Powitz, Ph.D., M.P.H., RS
R.W. Powitz & Associates

Thomas M. Sauer
Food Safety Consultant

Nicola L. Stanley, Ph.D.
Global Harmonization Initiative

Tim Stubbs, CFS
Dairy Management Inc.

Darryl Sullivan
Eurofins Food Integrity and Innovation

John G. Surak, Ph.D.
Surak and Associates

Wendy White, M.Sc.
Georgia Tech Enterprise Innovation Institute

Editorial Advisory Board

FOOD-SAFETY.COM

OCTOBER/NOVEMBER 2022

OCTOBER/NOVEMBER 2022Vol. 28, No. 5

Cover: Supply Chain: A Year in Review

By John W. Spink, Ph.D.

Category: Dairy HACCP Through the Years

By Jason Crafts

Spotlight: A Critical Look at Reducing the Risk of Salmonella from Poultry—Part 2

By Harshavardhan Thippareddi, Ph.D., Manpreet Singh, Ph.D., Todd Applegate, Ph.D., and Sudhir Yadav, Ph.D.

Spotlight: Ongoing Improvements to Meat and Poultry Safety

By Eric Wilhelmsen, Ph.D., C.F.S.

OCTOBER/NOVEMBER 2022Vol. 28, No. 5

Cover: Anatomy of a Recall—Best Practices

By Peg Dorn and Jen Pino-Gallagher

Category: Strategies to Reduce Clostridium botulinum Risk in Fresh-Cut Produce

By Laurel Dunn, Ph.D.

Spotlight: A Critical Look at Reducing the Risk of Salmonella from Poultry

By Harshavardhan Thippareddi, Ph.D., and Manpreet Singh, Ph.D.

Testing

Demystifying Pesticide Residues

By David Stone, Ph.D., and Jason Sandahl, Ph.D.

Sanitation

Sanitation Prerequisite Programs as a Necessary Component of FSMS for Foodservice Establishments

By Hal King, Ph.D.

Regional Culture

Global Food Safety Culture: Latin America

By Lone Jespersen, Ph.D., John David, and Sophie Tongyu Wu, Ph.D.

Packaging

Navigating U.S. Federal and State Regulation of PFAS in Applications Involving Food

By George G. Misko, Esq.

Regulatory Report

The Incident Command System and Foodborne Illness Outbreak Investigations

By Sharon Seelman, M.S., M.B.A., Kari Irvin, M.S., Stelios Viazis, Ph.D., and Julia Mangia, M.P.H.

Process Control

Reanalysis—A Critical Component of Verification

Food Safety Insights

Evolving Relationships Between Food Processors and Regulatory Agencies

By Bob Ferguson

Back to Basics

How Restaurant Operators can Handle Food Poisoning Allegations

By Dhruv Kishore Bole

Food Safety Magazine Advertising Index

Editorial Advisory Board

OCTOBER/NOVEMBER 2022
Vol. 28, No. 5

OCTOBER/NOVEMBER 2022
Vol. 28, No. 5