The safety and dependability of the food supply chain have been put to the test during the global pandemic. Food processors have faced myriad challenges—and they’re not expected to lessen anytime soon: employee safety, uncertain and shifting production demands, profit pressure, and a shift in products from institutional to at home and single serve. Add to that the ever-present challenges of contaminated product entering the food supply. Gain insights into how new, easy-to-use food inspection technologies can meet both food processor and retailer needs, with greater assurance of brand protection for both than before.
- Gain insights into how today’s processing realities will impact future food safety inspection needs
- Learn about retailer codes of practice and their implications for your food safety program
- Understand how product inspection can support operational efficiency
- Know what to ask for in a product test to ensure the right inspection technology is in place
Mike Munnelly, Field Marketing Manager of Product Inspection, Thermo Fisher Scientific. Mike Munnelly is field marketing manager for Thermo Fisher Scientific’s Product Inspection business. Based in the UK, Mike has a strong technical background and works closely with our sales organization and customers to help define market needs, ensuring that food processors have the right solutions to meet their product quality and safety needs. Mike has a Bachelor of Science degree in Physics from the University of Bristol and an MBA from Lancaster University.
Barbara VanRenterghem, Ph.D., Editorial Director, Food Safety Magaazine
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