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Home » Authors » Robert (Bob) Manning M.B.A., M.S., M.E.M.
Robert (Bob) Manning M.B.A., M.S., M.E.M.

Robert (Bob) Manning M.B.A., M.S., M.E.M.

Robert (Bob) Manning, M.B.A., M.S., M.E.M., has worked in the food and beverage industry for over 30 years in various facility and senior corporate positions. He is Founder and Principal Consultant at Manning Resource LLC, and previously worked as Vice President of Technical Operations at Niagara Bottling. He has spent most of his time in operations and quality roles for large companies such as HP Hood LLC, Campbell's Soup, and Niagara Bottling, as well as consulting for major domestic and international firms. He is also the author of In the Midst of a Recall: Recall Management and Prevention Strategies in Real World Scenarios, which walks the reader through what actually happens in a major product recall. Bob holds a B.S. degree in Biology from Salem State University, an M.B.A. and a master's degree in engineering management from Western New England University, a master's degree in food safety from Michigan State University, and a master's degree in strategic management and executive leadership from Pennsylvania State University.

Articles

ARTICLES

sorting fruits

Recall Forensics: Uncovering the Hidden Triggers Behind the Surge in Food and Beverage Recalls—Part 2

Building resilience through attention to detail is an invaluable strategy for closing critical food safety gaps and preventing costly recalls
bob manning
Robert (Bob) Manning M.B.A., M.S., M.E.M.
February 11, 2025

Despite new regulations, food safety programs, and third-party audits, food recalls are expected to reach a five-year high. Part two of this article series continues exploring the reasons behind this trend, and identifies a list of precursors that, if identified and addressed, could close critical gaps and help prevent recalls.


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warehouse manager

Recall Forensics: Uncovering the Hidden Triggers Behind the Surge in Food and Beverage Recalls—Part 1

What are the underlying factors contributing to food safety and quality issues, and how can companies close critical gaps to prevent costly recalls?
bob manning
Robert (Bob) Manning M.B.A., M.S., M.E.M.
December 17, 2024

Despite new regulations, food safety programs, and third-party audits, food recalls are expected to reach a five-year high. This article speculates about the reasons for this trend, and identifies a list of precursors that, if identified and addressed, could close critical gaps and help prevent recalls.


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people meeting at a factory

Rising Recall Rates: A Strategic and Tactical Approach to Prevention

Company culture and leadership are critical for effective recall prevention and efficient operations
bob manning
Robert (Bob) Manning M.B.A., M.S., M.E.M.
October 10, 2024

The rising number of product recalls suggests that a more comprehensive, adaptive approach to prevention is needed. Organizations must evaluate several key areas, including robust operational and quality programs, clear standard operating procedures (SOPs), and comprehensive training programs. 


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people in uniform working at bottling plant

Change Management: A Practical Approach in Manufacturing

bob manning
Robert (Bob) Manning M.B.A., M.S., M.E.M.
May 7, 2024

Successful change management programs provide transparency into the manufacturing process and allow for guidance and collaboration to help improve changes.


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