Craft a Culture that Values Food Safety From the C-Suite to the Production Line
November 30, 2022
In recent years, the meaning of food safety has changed for many companies. It has grown from a team of professionals in charge of keeping a product safe to an ethos that defines how companies operate. In this exclusive eBook, we help move that conversation forward with industry-leading content that is both descriptive and prescriptive, helping you create a company culture that places safety at the heart of everything you do.
The Global Food Safety Initiative (GFSI) has released its first Science and Technology Advisory Group (STAG) Report, which focuses on four themes impacting food safety: “Big Data,” the role of the microbiome, emerging foodborne pathogens, and food system resilience.
It is imperative that we have an immediate paradigm shift in how we manage risk in foodservice establishments to significantly decrease the health and economic burden of foodborne illnesses. This article discusses how to develop a prerequisite program that can be used to train and be monitored via a Food Safety Management System (FSMS) in a foodservice establishment.
For National Food Safety Education Month 2022, the National Environmental Health Organization (NEHA), the U.S. Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), and the U.S. Food and Drug Administration's (USDA's) Food and Nutrition Service are offering educational webinars and informational resources.
During National Food Safety Month 2022, the experts at ServSafe, alongside the National Restaurant Association, will curate free content for the restaurant industry with a focus on “Food Safety at Every Level.”
The Northeast Center to Advance Food Safety has published the Processors’ Food Safety Toolkit, a webpage designed for small and very small food processors that are required to comply with the U.S. Food and Drug Administration’s Preventive Controls for Human Food Rule under the Food Safety Modernization Act (FSMA).
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.
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.