No one can do it all. Partnerships are the essence of any organization as they promote new perspectives, increase creativity and ultimately, lead to better outcomes.
The impact of the COVID-19 pandemic has demonstrated the critical importance of implementing effective cleaning and disinfection measures in non-production (i.e., offices and welfare) areas to ensure employee health and sustainability of plant operations. Elevated emphasis on the application of thoroughly established food production sanitation best practices to these areas will be an increasingly common theme for food processors in the near future.
Contaminated and spoiled fruit juice was sold to school lunch program.
Facilitating a strong culture is key to ensuring the success of a color-coding plan. One way to double down on this front is by ensuring the plan itself is as inclusive as possible.
One of the key challenges food safety professionals face is how to communicate the importance of culture to the C-suite.
Although FDA recalls are up, these levels are considered normal and a result of the agency fully returning to regulatory activities in the face of the pandemic.
A large number of sage samples was found to be adulterated.
During a recent session of the Food Safety Consortium Virtual Conference Series, we got together to share our stories about career successes and the practical advice on how we can reach our goals.
The voluntary recall is due to a possible risk of E.coli in two products.
The Center for Produce Safety is funding a study that examines the environmental microbial risks linked with vented produce in distribution centers.
