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.
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.
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.
RSS
