“Food defense is different from preventive controls and food defense cannot be prescriptive—it needs to be tied to a facility-specific risk evaluation,” says Shannon Cooksey, Senior Director at the Grocery Manufacturers Association.
In these times, it’s better to err on the side of caution than to regret actions on a potentially positive Ebola case. It is indeed a good time also to rethink the level of food safety culture in your organization and what you can do to ensure that your organization is not in the news for the wrong reasons.
While industry is racing to develop several promising anti-spoilage technologies, active managerial control of the various components of an effective food safety and quality assurance system remains the best practice against food spoilage and associated food losses in retail food operations.
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.
Continuous verification of supplier qualification and compliance is as important for food manufacturers and food processors, as it is for food retailers.
“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?
The pathogen kill-step is the most important step in the body fluid clean-up process. The preferred option is to use a disinfectant grade chemical instead of regular sanitizers.
Until a viable vaccine or an effective drug becomes available against Norovirus, rigorous implementation of food safety procedures, behavioral changes and continuous training of both foodservice workers and customers will remain the industry’s best practices at prevention and control.
Norovirus is a major hazard to the retail foodservice industry. However, there are a lot of cost-effective strategies that can be implemented to reduce the spread of noroviruses and their impact to business and consumers.
The study looked at an unprecedented 343 peer-reviewed publications comparing the nutritional quality and safety of organic and conventional plant-based foods.