Management

RSS

Food safety and quality systems do not have to be cumbersome and difficult to follow. The 5S system, when launched and properly maintained, can have a positive impact on food safety and quality programs, as well as operational efficiency.

In this episode of Food Safety Matters, we speak with Hilarie Warren, Jenny Houlroyd, and Wendy White of Georgia Tech about the critical intersection between worker safety and food safety, and how the food sector can maintain food safety standards while also improving worker safety.

The Institute of Food Science and Technology (IFST) recently published a new guide on food safety best practices for directors.

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.

Breaking Bad News author Jeff Hahn sits down with Food Safety Matters to share insights and tools for successfully navigating crisis communications. Also, Bob Ferguson of Strategic Consulting joins us to discuss his latest Food Safety Insights column, “How WGS Continues to Change Food Safety."

Food Safety Matters speaks to attorney Shawn Stevens, Founder, and Partner at Food Industry Counsel LLC, about the firm's Food Recall Reporter search tool and how the data can be used for predictive analysis. Mr. Stevens also speaks about upcoming changes to FDA’s enforcement policies.

Strong food safety cultures are often associated with maturity, but they are not developed overnight. Three steps can help develop food safety culture maturity at any organizational level and company size.

With the onset of the COVID-19 pandemic, all industries that need to maintain microbiologically safe environments have shown a renewed interest in antimicrobial coatings and their application.

This article gives a comparison of food safety/quality needs with employee safety during production, using the chemical application of peracetic acid to control environmental biological contamination as the example. It also examines how to better encourage collaboration between food safety and employee safety, using the hierarchy of controls as the guide.