Processors that have been producing pasteurized products and are considering introducing raw products to their product portfolios should weigh gains in profits with the much higher risks to the safety of their customers and the potential financial liability to their business.
The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
In general, food producers usually think of risk as the potential for undesirable consequences. But an optimistic attitude towards risk can be beneficial in terms of developing new products or starting new enterprises. What is your risk tolerance?
The announcement by the U.S. Food and Drug Administration last month of proposed regulations intended to strengthen the oversight of foods imported for consumption in the U.S. has generated a great deal of publicity and comment in the media.
Most players in the food supply chain believe that the safety of their product is a central concern. Regardless of this gradual shift in attitudes, the outcome is positive for the industry as food manufacturers are integrateing corporate risk management into their processes.
At a time when food safety breakdowns are costing businesses more than ever, a Lincoln, NE, startup known as Presage Analytics hopes to help food processors track contaminants and prevent costly recalls and outbreaks of illness. The company's software tracks and analyzes the environmental and product testing data that companies already collect, particularly focused on microbial data, to manage and prevent problems that could lead to recalls or foodborne illness outbreaks.
Since its establishment in April 2000, the UK Food Standards Agency has managed more than 12,000 food safety incidents of varying scale and complexity.
Without clear standards regulating labeling definitions, food and beverage companies are finding themselves under greater scrutiny over the validity of what is found on their products’ labels.
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