During this interactive session, attendees will learn how to protect their supply chain from fraud, the details of a food fraud vulnerability assessment and mitigation plan, and how to navigate these risks during challenging times.
During this interactive session, attendees will learn how to protect their supply chain from fraud, the details of a food fraud vulnerability assessment and mitigation plan, and how to navigate these risks during challenging times.
As GFSI celebrates its 20th year, it is timely to both celebrate the industry’s efforts and to critically assess the organization’s fitness for the next 20 years.
Elderberry fraud is growing significantly.
Product recalls due to foreign objects cost food companies millions of dollars, damage their brand, and pose a risk to consumers.
Experts will address decontamination, best practices, validation and more, along with a look behind one company’s recall due to Listeria.
Mikael Bengtsson discusses how as the emphasis on transparency continues to grow, companies that leverage technologies to help manage their supply chain will be more agile.
During last week’s Food Safety Consortium keynote episode, Frank Yiannas, deputy commissioner for food policy and response, drove home the agency’s initiative surrounding more effective food traceability.
Honey is the third most adulterated food item.
The agency wants to ensure that the products will be labeled in a consistent and transparent manner.
Since the onset of COVID-19, food manufacturers have strived to maintain employee well being by promoting proper hygiene, while producing essential goods. Implementing hygiene best practices will help keep sites on track and ensure employee safety.