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Home » Authors » Wendy White M.Sc.

Articles by Wendy White M.Sc.

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From Benchtop to Scale-Up: Food Safety Considerations for New Product Development

A robust product development process builds control into the process so that food safety variables are properly considered
Kory Anderson M.S. Wendy White M.Sc.
February 13, 2024

This article discusses the unique challenges faced by food scientists and manufactures in product development, touching on the food safety and quality challenges during upscaling from initial concept to full production, how risks are managed, and how decisions are made for new ingredient selection, formulation, and new processes.


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food equipment sanitation

Into the Wee Hours, Sanitation and Safety Keep Working Side by Side

Without improved controls, operational efficiencies used to reduce sanitation time will result in a higher risk to both food and worker safety
Hilarie Warren M.P.H., C.I.H. Jenny Houlroyd M.S.P.H., C.I.H. Wendy White M.Sc.
April 19, 2022

This article will focus on why third-shift food and beverage sanitation work can be so challenging and dangerous, why it receives so much attention from OSHA, and what resources and control strategies are available for employers. The authors discuss the physical and chemical challenges with food processing equipment design and sanitation requirements as they relate to the safe performance of cleaning tasks. 


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Advanced Technology for Improving Virtual Audits and Inspections

Technology advances continue to enhance remote evaluations, but the format must overcome inevitable challenges
Wendy White M.Sc.
April 18, 2022

The COVID-19 pandemic has forced many companies to pivot to virtual food safety audits and inspections, but there has been reluctance to sustain this model of remote evaluations. Recently, advances have emerged in Information and Communication Technology (ICT) and development of novel approaches to auditing that have worked to bridge the gap and help virtual audits and inspections move closer to gaining equivalency to traditional onsite formats.


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hanging chicken

Food Safety and Employee Safety: Two Sides of the Same Coin

The demand for accountability around food safety should be the same for employee safety
Wendy White M.Sc. Jenny Houlroyd M.S.P.H., C.I.H. Hilarie Warren M.P.H., C.I.H.
February 22, 2022

This article gives a comparison of food safety/quality needs with employee safety during production, using the chemical application of peracetic acid to control environmental biological contamination as the example. It also examines how to better encourage collaboration between food safety and employee safety, using the hierarchy of controls as the guide.


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Communication

Best Practices for Virtual Communication

Pivoting from traditional means of communication to ensure business continuity.
Wendy White M.Sc. Jennifer Stone, M.Ed., Ed.S.
April 15, 2021

Virtual education and training sessions have become imperative to maintaining and ensuring business continuity. Learn how this format can work for your food business.


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Getting Sanitation Out of the Reclean/Retest Rut

Wendy White M.Sc.
April 16, 2020
Food companies and regulators have become increasingly vigilant for environmental pathogens in manufacturing facilities, with problems triggering swab-a-thons and even recalls.
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Stewardship vs. Satisfaction

Wendy White M.Sc.
June 18, 2019
It’s not enough to provide a reasonably priced, high-quality product; the company’s commitment to social responsibility is also under the microscope.  
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