In any manufacturing facility, managing change can create great momentum and benefits, or cause catastrophic disasters. This article discusses fundamental factors for understanding and overcoming resistance to change.
Ensuring that non-conforming product is never created—or at least never arrives at customers' doorsteps—is invaluable in the food industry. Reduced downgrade, less rework, and decreased out-of-specification product are all benefits of mistake proofing.
By approaching food safety culture (FSC) as organizational culture, a recent study funded by the Danish Agriculture Food Council has developed a Change Agent Model for FSC. The model illustrates the important underlying mechanisms that an individual or group can work through to become culture change agents and drivers for FSC development.
Ecolab has launched the new Food Safety and Quality (FSQ) Supervisor, a web-based platform designed exclusively for food and beverage manufacturing, to fill a growing need for a comprehensive solution to gathering and reporting FSQ data.
As food safety professionals, we are faced with a compelling need to sell food safety to corporate leadership. Just being the company's food safety scientist is not enough, however. You must be a technical businessperson and use your scientific skill and training to enable the business to succeed, innovate, and grow.
Let's bust the myths that keep food safety and quality professionals from the success they deserve as they start a new job. Learn how onboarding makes sense from a financial perspective and a people perspective.
