Kathleen Wybourn, DNV Director, Food & Beverage Supply Chain and Product Assurance, North America, discusses maturity levels of food safety culture, along with how organizations can further develop their culture.
Food industry professionals within quality assurance and quality control, sanitation, risk management, compliance, testing/laboratory, and regulatory should take advantage of this complimentary event.
A summary of the top food safety training research publications in the last year, with links to the full papers or abstract. The research covers effective training delivery, topics of priority, methods of evaluation, and recommendations for improving outcomes in food safety training.
The Class I recall affects frozen, fully cooked chicken products that were shipped nationwide to locations that include schools and nursing facilities.
A Canadian study reviews interventions to combat food fraud.
We have tremendous, untapped capacity to create significant change and save lives as we enter a greater evolution in food safety.
Angela Morgan, Ph.D. of Aptar discusses the role that material science technology plays in a pathogen mitigation strategy.
What can F&B manufacturers learn from the Real Water brand recall?
Food packaging liabilities are prominent now more than ever and must remain a priority for all manufacturers. With so many factors in play, taking extra steps to avoid foreign material contamination due to packaging is essential to product quality and protection from lawsuits, negative environmental impacts and financial losses.
Until food companies develop robust defense strategies to prevent cyberattacks, they will remain easy targets.