Food Safety Strategies recently was able to talk with Karen Burns, from San Francisco Bay Area tax and consulting firm Sensiba San Filippo, about blockchain and Congress's new labeling requirements.
Food Safety Strategies was recently able to chat with Lisa Wessels, CMO, JBT/Avure, global maker of HPP Machines, about the HPP seal and what it means for the industry.
Food Safety Strategies recently got the chance to talk to co-founders Don Harvey Sr. and Don Harvey Jr. about Harvin AR's augmented reality technology, and how it can transform sanitation and maintenance.
Sound sanitary facility design is vital in the snack and baking industry in order to maintain peak food safety, especially for facilities making products with tricky ingredients or processes from a sanitation perspective. Associated sanitation procedures can also prove a challenge in older facilities.
Controlling allergens is vital in snack and bakery facilities that seek to remain 100 percent allergen-free. The first step is to establish best practices, as well as regularly testing the production environment and finished products for presence of allergens.
Food Safety Strategies was recently able to interview FARE (Food Allergy Research & Education) CEO Lisa Gable on the FDA's new statement on consideration for sesame allergies.