Addressing Foreign Material Contamination in Food Products

By Kurt Westmoreland
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Foreign material contamination in food production is a widespread issue that can occur at any stage of the supply chain, demanding rigorous detection and traceability measures. Contaminants can originate from all phases of manufacturing—from raw materials to processing and production—and can pose significant safety risks and operational challenges. Utilizing advanced technologies and third-party inspection can help mitigate these risks, ensuring product safety, protecting brand reputation and maintaining regulatory compliance.

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Cybersecurity
Cybersecurity

Food Defense in the Age of AI: Are We Prepared?

By Radojka Barycki
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As the food industry continues to embrace technological advancements, the importance of integrating robust cybersecurity measures into food defense strategies cannot be overstated. By understanding the potential risks and implementing proactive measures, we can protect our food supply from malicious actors and ensure the safety and security of the public.

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Webinar: Risk Assessment and Testing for Chemical Hazards

Every day it seems like a new chemical makes the news as a risk in food and water. As a Quality Assurance Manager in the food industry, how should we document that we are aware of these chemical hazards, conduct a risk assessment for our foods and processes, and then design a testing plan to assure we are making safe food. Do these so-called “forever chemicals” like PFAs require a different approach to risk assessment and testing? Join us to learn about regulatory developments, risk assessment for ingredients, water and processing in regards to HACCP plans and testing methodologies to minimize risk in food and water.

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Checklist
Checklist

The Importance of Food Safety Auditing

By Jennifer Lott
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To begin to understand the importance of food safety auditing, it is essential to know what a food safety standard comprises in terms of auditing. Food safety standards are a set of rules and regulations established by regulatory agencies, such as FDA (21CFR117), international organizations, i.e., World Health Organization (WHO) or Global Food Safety Initiative…

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