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    Collective Responsibility for Food Safety and Quality in Food Manufacturing

    Food safety and quality are paramount in the food manufacturing industry. Ensuring that the products people consume are safe and of high quality is not solely the responsibility of a single team or department. While the food safety and quality assurance (FSQA) team plays a pivotal role, the responsibility does not rest solely on its shoulders. Food safety and quality are shared responsibilities that involve various cross-functional teams and roles throughout the organization. Fostering a food safety culture is not just a goal; it is a necessity to protect the well-being of consumers and the reputation of the company. This article delves into the various cross-functional teams and roles within a food manufacturing organization that play crucial parts in maintaining the highest standards for food safety and quality.
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    How FDA's Foreign Supplier Verification Programs (FSVP) Help Meet Food Safety Standards

    FDA's Foreign Supplier Verification Programs (FSVP) require importers to verify that their foreign suppliers of food for human and animal consumption meet applicable FDA safety standards. More specifically, FSVP requires that importers verify that their suppliers are producing food using processes and procedures that offer the same level of public health protection as the preventive controls requirements in the Good Manufacturing Practices and Preventive Controls for Human Food and Preventive Controls for Animal Food rules and the Produce Safety Rule, and that the food is not adulterated and properly labeled with respect to allergens. As the program progresses, FDA remains committed to fulfilling its public health mission. Through continuous monitoring, FDA targets high-risk products and supply chains to ensure the efficient use of resources and the most impactful FSVP inspections. 
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    Strategies for Managing Temporary Workforce in Food Manufacturing

    Temporary employees are defined as "at-will" workers who can work on a part-time, full-time, or seasonal basis. Many food manufacturers utilize temporary employees in their facility, for a wide variety of reasons, which can pose challenges for workplace culture, legal and labor relations, worker safety, and food safety, among others. This article discusses strategies for managing these challenges so that they do not cause problems in your food manufacturing facility.
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    Developing Food Safety Leadership Skills: Building the Workforce of Tomorrow

    During a workshop on "Developing Food Safety Leadership Skills" that was held at the 2023 Food Safety Summit in Rosemont, Illinois, the speakers—all experienced food safety leaders—shared individual journeys, advice, knowledge, and real-life lessons from their careers. The workshop explored components for food safety professional development and business management, as well as identified the building blocks to becoming a thought leader within a company. The panelists shared lessons learned during the growth of their careers, including how failures have played a role in their improvements as leaders. Topics discussed included advice on how to start a career, how to find a mentor, critical lessons learned, and how to be authentic and vulnerable through the art of storytelling. This article, authored by the workshop speakers, explores some of the topics discussed during that workshop to help empower food safety leaders throughout their careers and in their day-to-day work.