Breaking news was not the hot topic of the summer, but rather strategies and best practices that help food safety professionals navigate the new normal.
During COVID-19, the underlying problem that prevented companies from pivoting at the outbreak persists: Lack of visibility. Looking ahead, participants across the food supply chain will need greater transparency and cohesive collaboration to ensure a consistent and safe supply is available to consumers.
The coronavirus crisis caused many farmers to resort to dumping milk to cope with a surplus. Solving the problem is crucial, but not straightforward, especially in light of a possible resurgence of the virus.
COVID-19 has led to mandatory business shutdowns that have already caused a severely limited supply problem.
Digital inspections provide supermarkets and restaurants with cooling and cooking log automation as well as a platform for behavioral-based inspections.
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.
If not implemented correctly, your food safety management system will not prevent contamination. Using the following techniques will help enhance your system.
In the third installment of this series, we review lessons 14–19 that we learned following more than 30 food defense vulnerability and risk assessments conducted in accordance with FSMA’s IA rule.
Meat-alternatives are bringing new food safety concerns to the already complex supply chain.
