Regenerative and precision agriculture are the leading processes and philosophies being used to help the industry address climate change and other disruptors to the total food supply chain.
This week’s discussion features an examination of GFSI and its fitness for the next 20 years, along with the critical issues that face the future of food safety technology.
Nine brands of “olive oil” pulled from shelves in Brazil.
The newly created position for the physician executive is a move to focus on the health and safety of company workers.
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.
