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​Food Safety​​

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To celebrate World Food Safety Day on June 7, 2022, Food for Thought is highlighting Food Safety. All living creatures require food to survive, and the quality and safety of our food is central to health worldwide. Learn more about the safety management systems, techniques, and additional food safety health-promoting resources in this Food for Thought topic feature.

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World Health Organization Resources

World Food Safety Day on June 7, 2022, will draw attention and mobilize action to prevent, detect and manage foodborne risks and improve human health.

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Cereals & Grains Association Annual Meetings

Cereal Foods World Articles

These subscription journal articles have been opened free to all Cereals & Grains Members as part of this Food for Thought offering.

January- February 2020

Global Food Systems / Food Safety & Analytics

November-December 2020

Global Food Systems/Product Development & Innovation

January- February 2019

Analytical Testing to Support Australian Wheat Export Quality

March-April 2019

Preventive Controls Qualified Individual: Roles and Responsibilities

FSMA Travels Around the World Ensuring a Safe and Secure Global Food Supply

January- February 2018

Significance of Low Analytical Limits of Component Detection

May-June 2012

Food Safety is not a Mythical Journey

May-June 2009

Food Safety - A Current Perspective for Stakeholders: Creating a Food Safety Culture Through Audits and Best Practice Sharing


All on-demand webinars are FREE​ to Cereals & Grains Association Members. ​ Not a member? Become one today!

Additional Cereals & Grains Resources

News: Enhanced ISO 22000 Guide Translates Food Safety Management Standards for Grain Handlers, Processors

Food Quality Control: Responsibility of the Laboratory and International Standards. 126th Annual International Association of Operative Millers, IAOM Conference & Expo. May 2-6, 2022. Richmond, VA, USA

Cereals & Grains Association Bookstore

Gluten-Free Ancient Grains: Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st Century

Edited by: John R. N. Taylor and Joseph M. Awika

Acrylamide in Food: Analysis, Content & Potential Health Effects

Edited by: V Gökmen

Genetic Modification and Food Quality: A Down to Earth Analysis

Authors: Robert Blair and Joe M. Regenstein

Methods for Developing New Food Products

Authors: Fadi Aramouni and Kathryn Deschenes

Ohmic Heating in Food Processing

Edited by: Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, and Khalid Abdelrahim

Hygiene in Food Processing: Principles and Practice, Second Edition

Edited by: Lelieveld, Holah, and Napper

Food Safety Management: A Practical Guide for the Food Industry

Edited by: Yasmine Motarjemi and Huub Lelieveld

Nanotechnology in the Agri-Food Sector: Implications for the Future

Edited by: Lynn J. Frewer, Willem Norde, Arnout Fischer, and Frans Kampers

Irradiation of Food Commodities

Author: Ioannis S. Arvanitoyannis

Pathogens and Toxins in Foods: Challenges and Interventions

Edited by: Vijay K. Juneja and John N. Sofos

Stored-Product Insect Resource

Authors: David W. Hagstrum and Bhadriraju Subramanyam

Managing Stored Grain to Preserve Quality and Value

Author: Carl R. Reed

Near-Infrared Technology in the Agricultural and Food Industries, Second Edition

Edited by: ​Phil Williams and Karl Norris

Insect Management for Food Storage and Processing, Second Edition

​Edited by: Jerry W. Heaps