This article explores the food safety challenges of the labor-heavy catering sector, including the pervasive lack of food safety culture and management commitment; the need for creative solutions in process monitoring for large facilities; how to build an effective training program for a catering facility; and how to handle customer complaints, including the importance of root cause analysis.
The California Leafy Greens Marketing Agreement (LGMA) and Stop Foodborne Illness have updated their renowned training video, The Why Behind Food Safety, nearly a decade after its original release.
The U.S. Centers for Disease Control and Prevention (CDC) has published a new food safety webpage that provides information that can help prevent foodborne illnesses and outbreaks.
Let's bust the myths that keep food safety and quality professionals from the success they deserve as they start a new job. Learn how onboarding makes sense from a financial perspective and a people perspective.
In this episode of Food Safety Matters, we interview Kathy Gombas, a recognized food safety expert and current Chair of the Food Safety Preventive Controls Alliance (FSPCA) Executive Advisory Board and Co-chair for the International Subcommittee working on industry training, to hear updates on the latest developments from FSPCA and the importance of training for keeping food safety programs on track.
The food system faces challenges on a global scale, including mitigating food waste, rising food supply chain and safety issues, and building the capacity to feed nearly 10 billion people by the year 2050. To ensure a more sustainable future, our next generation of leaders will need to work more collaboratively across the entire food system to drive impactful change.
