Our mission is to help all levels of
food safety decision makers and
practitioners in food manufacturing,
foodservice/retail, regulatory and
research acquire state-of-the-art,
state-of-the-practice knowledge to
align food safety science and
technology with business strategies
that optimize the efficiencies and
effectiveness of food safety systems
across the supply chain.
The Trusted Leader Worldwide
Since 1995, Food Safety Magazine has been providing the highestquality editorial content to food safety and quality professionalsworldwide; setting the standard for science-based solutions in the foodindustry by supplying rich and ROI-focused information to leadingfood safety supply chain companies and organizations. For these reasons, Food Safety Magazine is recognized as the trusted industry resource above all others.
As we look forward, 2011 promises to continue the trend of increased investments in food safety by food manufacturers and theirsuppliers as well as growing consumer awareness of and interest infood safety. Food safety solution providers will have increased opportunities for growth and innovation as new food safety legislation worksits way into the standard processes and practices of the food industry.
New Feature for 2011
Spotlight on Meat and Poultry
This feature will focus on the most critical food safety issues affecting the meat and poultry industry and will span such areas as microbial detection and control, sanitation (including hygienic equipmentdesign and cleaning), labeling and regulatory changes, legal issues,physical contamination control and safe preservation methods. Inconsultation with Editorial Advisory Board member John Butts,Ph.D., of Land O’Frost, experts in the meat and poultry industry willshare their ideas for solutions to these food safety problems and willexpand upon current research and progress in the area of meat andpoultry safety.