Implement these 10 concepts to bring training and education full circle, and to provide forward momentum in the process of developing a fully engaged and highly productive workforce.
Food companies are finding a substantial non-regulatory push for environmental monitoring from their customers. As a result, firms without environmental monitoring programs will soon find it challenging to escape criticism from inspectors, auditors, and customers. In this Q&A, Eurofins’ Dr. Doug Marshall speaks about his workshop on Environmental Monitoring.
Irrespective of what method you used to perform root cause analysis – the IT IS / IT IS NOT analysis, the 5 Whys analysis or the Fishbone analysis – it is critical to identify ALL possible causes by asking a LOT of questions, about your people, processes, raw materials, equipment, environment, and inspection systems, says Dr. Bob Strong , Senior Consultant at SAI Global Assurance Services.
In this interview, FSSC 22000’s Dr. Jacqueline Southee talks about what’s new for the scheme, what changes are expected in 2015 and beyond, how these changes will affect you, and why it’s important to embrace these changes to be better prepared for upcoming food safety regulations such as FSMA.
Start preparing today for FSMA compliance. And SQF can help, says Robert Garfield, Senior Vice President, Safe Quality Food Institute.
Greater visibility of your product, through the supply and processing chain is needed, says Katie Moore, global industry manager, Food & Beverage, GE Intelligent Platforms.
“If this rule is a one-way street, where a food can only be moved from low-risk to being designated as ‘high-risk,’ then that would be disappointing and would detract from seeking improvement and rewarding behavior. The rule needs to consider situations such as when a company puts in specific mitigation steps in place, and so food can then be categorized as low risk” – Dr. David Acheson.
Sustainability and Food Waste: Would You Eat Expired Food?
“Food waste, if it were a country, would be the third largest emitter of carbon dioxide and methane, behind the U.S. and China,” says Doug Rauch, former president of Trader Joe’s. How can innovation in food safety technology and systems help reduce food waste?
Robert Garfield, Senior Vice President of the Safe Quality Food Institute, will talk about what’s new with the SQF standard, unannounced audits and how companies can start preparing today for FSMA compliance in an upcoming webinar on August 22, 2014. We present excerpts from an interview with him.
Study: Organic Foods More Nutritious Than Conventional
The study looked at an unprecedented 343 peer-reviewed publications comparing the nutritional quality and safety of organic and conventional plant-based foods.
