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.
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.
The technology-based future we were anticipating to happen in 10 years is already here.
F&B manufacturers must evolve their processes, systems, infrastructure and mindset.
As GFSI celebrates its 20th year, it is timely to both celebrate the industry’s efforts and to critically assess the organization’s fitness for the next 20 years.
Product recalls due to foreign objects cost food companies millions of dollars, damage their brand, and pose a risk to consumers.
Since the onset of COVID-19, food manufacturers have strived to maintain employee well being by promoting proper hygiene, while producing essential goods. Implementing hygiene best practices will help keep sites on track and ensure employee safety.
A growing number of organizations strongly believe that social responsibility and profits are not mutually exclusive. This is especially important now for the food sector, where some companies are undergoing a major shift in workforce and supply chain management.
With the global population growing and demands increasing more with each year, food manufacturers will adopt more technology to streamline their operations and boost output.
Overnight, the pandemic has turned the entire food industry upside down. While news stories speak of robot deliveries, contactless purchases, and sanitizing protocols, the changes might be much more substantial than that. So, what is the real impact, and what does the future hold for the food industry?
