Package leaks can cut shelf life, create food safety hazards
August 7, 2019
The food industry is undergoing rapid change, much of which is driven by high consumer and retailer expectations when it comes to food freshness, quality, safety and expedience. That’s a tall order for brands to fill while also focusing on innovation and adapting packaging to align with changing retail trends such as e-commerce.
With today’s increasingly complex supply chain, brands face an even greater challenge to ensure only the best and safest version of their products reach consumers.
Amazon VP Carletta Ooton spoke Tuesday morning during the Food Safety Summit keynote about how the company uses Natural Language Processing to scan customer feedback, and constantly monitor for food safety issues.
On Dec. 1, 2017, Amazon detected several food safety concerns on a dietary supplement. They suppressed sales the same day and initiated an investigation with the manufacturer. On Jan. 26, almost two months later, the product was officially recalled.
In the modern age, traceability is becoming more and more important, both to suppliers and to end users. Technology and new software is adapting to users’ needs, and 2018 brings new advancements in both areas.
The “Danger Zone” for bacteria growth is between 40 degrees Fahrenheit and 140 degrees Fahrenheit. In this zone, bacteria grows most rapidly and can double in number in as little as 20 minutes.
To prevent cross-contamination in your plant, you have to consider every single step in the chain and do everything you can to ensure that none of the links are weak.