The variability in capabilities at the state and local levels often results in botched investigations and turf battles, and sometimes there isn't any prevention of illness or reduction in the number of people who become ill or die.

This article will focus on the human element of food safety, which presents the most vulnerability to food safety. There are five steps that can be implemented to educate, train and reinforce food safety.

The Food Safety Summit, the premiere event for food safety professionals, has announced a dynamic education program for its 21st annual conference and trade show taking place May 6-9 at the Donald E. Stephens Convention Center in Rosemont, Ill.

Recently, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) revised its Microbiology Laboratory Guidebook (MLG) for certain foodborne pathogens.

High-pressure processing (HPP) is fast becoming the preferred food safety method for many producers, allowing retailers to stock refrigerated foods and beverages that are safe, high quality, clean and taste great.

In food processing plants, food safety garments are worn to protect the wearer and the product itself from cross-contamination. Simple enough. But how successful a plant is in preventing cross-contamination from uniforms is where it gets tricky.

When it comes time for a processor to renovate or build a new facility, there is excitement in the air. However, as much as one might be tempted to jump into pouring concrete and putting up walls, there are food safety and hygiene considerations that must be made in the design phase.

While tracking can potentially help generate large increases in category revenues, shopper loyalty and product safety, such factors as cost, privacy and complexity keep many producers and processors on the sidelines.

I like to say the food industry is a dynamic landscape of innovation. A case in point is how the basic business model is ever changing.