Preventing foodborne pathogens is a team effort. Here are some practical measures to take in production plants to cut the risks.
Although there is no evidence that COVID-19 can be transmitted through food, companies in the food industry must have good hygiene and safety practices in place to ensure product quality.
As the impacts of COVID-19 continue to increase, it is critical that food companies accurately account for this pandemic in demand forecasting to not only address immediate shortages, but also to avoid distortions in forward-looking projections. By creating “disruption databases” that capture critical information about the event, companies can equip themselves to prepare for future disruptions and improve their predictive modeling.
Seafood is a globally traded commodity that is subject to intense supply/demand and price pressures. It is one of the most fragmented food supply chains, and transparency into its actors and the movement of products has been notoriously elusive and difficult to manage.
Moving a traditional company with manual processes into the digital world takes collaboration.
Digitalization is sweeping through the supply chains of companies all over the planet, and its potential is mind boggling.
In a race against time, distribution centers must move products from receiving through storage and dispatch as fast as possible to meet short lead times and deliver fresher, safer food to market. But with the need for speed outpacing some facilities’ capabilities, it might be time to look at automation for help.
The need for improved sanitation design is critical.
If not implemented correctly, your food safety management system will not prevent contamination. Using the following techniques will help enhance your system.
This year’s GFSI conference saw more than 1,200 delegates come together with a common purpose: To bring about positive and lasting change through improved food safety.