Dr. John Surak food safety trainer and Warren Hojnaki of SGS talk about trends they see in food safety training, areas of focus, how to keep training relevant and useful, and what they are expecting to see in the future.
Food safety concerns are everywhere. Social Media is everywhere. When the two get together, it can mean both good news and bad news for industry players. Some tools for success: Learn to manage risks in this environment; accept that transparency is not an option; translate PhD to ADD; and communicate creatively.
Are you interested in labeling your product as organic? This article provides a comprehensive guide to understanding the USDA’s requirements for organic testing.
LeAnn Chuboff, Senior Technical Director, SQFI, talks about using data within the food safety management system to prioritize and address food safety risks within the organization.
Who does the proposed Sanitary Transport rule apply to and what will be its impact on the various transportation industries? This Q&A offers some insights and key takeaways from the critical rule.
New testing methods, such as DNA barcoding, can make identification of fish species, and hence verification of food safety and quality, quicker and easier – a discussion with Eurofins’ E. Pearce Smith.
When you are working with 3000 raw material suppliers and marketing products in 165 countries, how do you develop and implement food safety and quality programs that help assess, manage, and mitigate risk? Peter Begg of Mondelēz offers some thoughts.
Understanding that your next FDA inspection is unavoidable, and it will happen, it is absolutely critical to begin a dialogue today on what to expect, and how you should react, when it does.
Since the year 2000, there have been a total of six E. coli O157:H7 outbreaks attributable to mechanically-tenderized steaks served in restaurants and consumer homes.
One of the key areas that stands to lose in the fiscal cliff lies in food safety. We may be looking at a food chain that is less safe in 2013 that it is now.