Food processing bottlenecks are a persistent problem in the industry. Although there’s no immediate solution, deploying the right technologies can help companies make long-term gains.
The detection and mitigation of foodborne illness-causing pathogens continue to be a challenge for all aspects of the food industry from farm to fork. Join Food Safety Tech and the Center for Foodborne Illness Research and Prevention on April 3-5 for two days of practical education on the detection, mitigation, control and regulation of key food hazards, followed by discussion geared toward identifying gaps for research and innovation.
Bad supervisors or managers are among the most common reasons people cite for leaving their jobs. Conversely, good leaders can impact employee engagement by up to 70%, which improves safety and quality, enhances productivity, and reduces absenteeism and employee turnover. This is why leadership development is crucial to organizational success.
Food Technology Consulting and its team of consultants, trainers and auditors have been helping companies in the development, implementation, and maintenance of effective food safety programming for more than 20 years.
The FDA’s systematic literature review highlighted the need for a “we” mentality when promoting food safety and cautioned against overreliance on food safety management systems and an organizational focus on cost savings.
The baby formula recalls of 2022 are a cautionary tale for food manufacturers across the country. Here are some lessons that food manufacturers can learn from that tragic event so they can avoid the mistakes that caused a major crisis.
The USDA NIFA is offering grants to organizations that can develop and implement food safety training, education, extension, outreach and technical assistance projects that address the needs of owners and operators of small to mid-sized farms, beginning farmers, socially disadvantaged farmers, small processors, or small fresh fruit and vegetable merchant wholesalers.
Two multistate Listeria outbreaks highlight the need for enhanced vigilance in retail food environments. Following are steps to take now to reduce the risk of contaminated food in your facility.
“With so many competing interests pursuing the same financial resources, it is important that we determine where the training dollars are needed most. This survey will look at the intersection between curricula and needs in the retail food regulatory community to identify the gaps in the integrated food safety system.”
“Listeria monocytogenes is hardy. It tolerates salt, grows in cold environments and is moderately resistant to acids. It is also ubiquitous. We find it in soil, water, silage, manure and sewage. We bring it in on our shoes. We can carry it on our clothes, and it can become a persistent pathogen in our retail spaces.”