With this proposed Salmonella rule, the U.S. is taking another important step toward ensuring the health of its citizens, and further enhancing consumer trust in the chicken products they buy.
Food safety is a growing concern among consumers. Restaurants can reduce food safety risks in their establishments by implementing technology in these five areas.
The No.1 priority for food manufacturers is ensuring their products reach customers in a healthy and safely consumable state. One of the key factors in ensuring safety is maintaining proper temperature in storage and transportation. Connected data loggers are cost-effective technology options that can save thousands of dollars and hours of hassle by alerting users to temperature issues before the only safe course of action becomes product disposal.
The pandemic opened our eyes to the fragility of the food supply chain. Now is the time to recognize ongoing and emerging threats and develop backup plans to prepare for future food crises.
Hourly employee (crew, kitchen manager, service manager) turnover is around 194% in our industry. Tracking the training for all these employees as they come and go is virtually impossible unless you have a reliable system. Pencil and paper will not suffice.
Innovations in food processing machinery—from intelligent robots to energy-efficient motors for food and beverage processing—are driving growth in the industry.
As the global food supply chain becomes increasingly complex, the food industry must integrate data-driven solutions by expanding the adoption of technologies that enable data collection, exchange and analysis.
It is essential for food brands to get a better handle on their supply chains by using tools to organize supplier certifications into a system they can see and manage. These innovative and increasingly affordable technologies can help brands make more informed decisions and ensure they are working with suppliers whose ESG ideals align with their own.
When circumstances threaten ingredient integrity and availability, brands must take responsibility for foundational change to address and mitigate risks related to food-, beverage- and supplement-borne illness.
New tools and technologies can improve food logistics planning to reduce loss, enhance safety and prevent black swan events in the supply chain.
