In the April/May '23 issue of
Food Safety Magazine, our cover story explores the current states of food safety culture and food safety management systems, based on the results of a survey assessing industry knowledge and behaviors. Additional features discuss how businesses can encourage frontline employee engagement with food safety culture through a concept called “nudging,” the safety of ready-to-eat vegetables produced through controlled environment agriculture, and ways in which food safety professionals can transfer crucial skills and knowledge to future generations.
Access the full issue here!