Conducting a food fraud vulnerability assessment helps identify potential weaknesses in the supply chain and assist in establishing effective controls to mitigate those risks
This article presents data on food fraud in global supply chains and discusses how to identify supply chain vulnerabilities by conducting a food fraud vulnerability assessment.
In a global food and beverage industry under pressure from recalls, regulation, litigation, and consumer expectations, food safety is not just about staying compliant; it is about staying in business
Whole genome sequencing is gaining traction within the food industry, but advancements in technology, regulatory clarity, standardization in sequencing, and results interpretation are needed
This article discusses the results of a 2024 follow-up survey to a 2019 workshop on the food industry's use of whole genome sequencing (WGS), the benefits and challenges of this technology, and necessary advancements for its continued acceptance and effective use in ensuring food safety.
Processors must develop, document, implement, and maintain a protocol for how non-conforming products will be handled. The bottom line is to ensure that non-conforming product is not inadvertently shipped.
Polyethylene terephthalate (PET) is not flawless; no packaging material is. However, its long safety record, rigorous regulatory oversight, and strong sustainability profile make it a material worth defending.
Quality assurance professionals and frontline leaders must ensure that food handlers learn and apply food safety principles on the job. Effective food safety training should be action-oriented, engaging, and designed to build competence.
This article explores how the integration of Lean Six Sigma and benchmarking methodologies offers a robust framework for optimizing process manufacturing.
A massive wave of consumer class actions targeting food manufacturers, distributors, and retailers is sweeping across industries as the plaintiffs' bar aggressively targets product labeling and advertising under California's consumer protection statutes. Companies should be aware of these practices and develop a plan to lessen the risk of receiving such claims.
This article discusses the practical value of tried-and-true facts in food safety and quality microbiology that have vast importance in solving and resolving practical contamination problems.