Supply Chain

RSS

A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.

Each sector of the food industry is charged with the responsibility of adhering to and utilizing proper food handling techniques.

Distributors should establish clear protocols to ensure that product is stored properly and travels at the proper temperature to maintain its integrity.

Crises arising from consumer complaints are believed to outnumber all other factors by an order of magnitude.

If we don’t know who is getting sick from which organisms present in food, we can’t do our jobs properly to safeguard public health from foodborne pathogens.

Training is the key step to protect public health from the ever-increasing number of food products entering the global supply chain.

It is important to translate the science of microbiology into practical and understandable terms for foodservice establishments.

Suggested temperature specifications for refrigeration of foods have been revised as knowledge and technology advancements are made.

Product ID and labeling can aid a processor’s ability to track and trace their products through the supply chain.