The dry bulb onion industry, led by the International Fresh Produce Association (IFPA) and the National Onion Association (NOA), has released an updated food safety best practices document for industry and plans to hold a webinar to discuss the document and future initiatives.
To lead from the local level for food safety, top executives must empower and authorize leaders to solve issues like food safety culture. The technical food safety team is best situated for this task. To build a sustainable food safety culture, it is essential to start with shifting and building the mindset of the technical leadership and honoring the well-being of this team.
Food processors are now focusing on projects and priorities put on hold during the pandemic, including maintaining or adding to food safety certifications
With the COVID-19 pandemic (hopefully) solidly in the rearview mirror, we wanted to find out what projects and initiatives food companies are focusing on for the rest of this year and into 2023. We heard from more than 200 food processors in every major category. They reported a wide-ranging wish list of projects and priorities, with improving their food safety culture, more training, improving their supply chain management (especially with their foreign suppliers), and improving their sanitation and environmental monitoring programs at the top of the list.
In this episode of Food Safety Matters, we interview Gillian Kelleher, President, and CEO of Kelleher Consultants LLC and the Chairperson of the Educational Advisory Board (EAB) for the 2023 Food Safety Summit. Gillian speaks about the importance of organizational food safety and quality (FSQ) programs, as well as how FSQ professionals and food businesses can drive positive improvement.
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.
If you look around, you may find many examples of ‘TIM WOODS' in your facility. TIM WOODS is an acronym for the ‘eight wastes' that can plague a processing facility. In lean manufacturing, waste is any cost, effort, or material that is used in a processing facility that does not directly lead to a completed unit.
In this episode of Food Safety Matters, we interview Marc Cwikowski, Founder and Managing Director of All Food Consulting and Co-Founder at World of Auditing, about how food companies can develop risk-based audit strategies, the importance of aligning business priorities with audit priorities, ways that food companies can maximize the value of audits, how auditing can improve traceability and transparency, achieving preparedness for supply chain challenges, and the future of food safety auditing.
The theme of World Food Safety Day 2022 is “safer food, better health.” Worldwide organizations explain why and how the global community should prioritize ensuring the safety of food.
An evaluation of kitchen staff in Denmark, conducted by the Danish Veterinary and Food Administration, found that there is room for improvement in staff norovirus education and training.
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.
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