A whistleblower is any person who reports or discloses information on a threat or harm to the public interest in the context of their work-based relationship and is needed in the food industry.
Outbreaks of foodborne illness illustrate how easily contaminated foods can have a broad health impact before public health authorities can identify and quarantine the source.
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.
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