Walter Brandl, Regional Director of Chemistry, North America, at Mérieux Nutrisciences, shares the experiences that prepared him for a career in food contamination detection and determination, and looks at the evolving role of third-party testing in food safety.
Halal certification proves that a manufacturer has fully implemented halal practices at a facility. However, there is a hidden risk to certification: non-halal materials can be carried into production areas via culture media. Andreas Bubert, Ph.D., Senior Global Product Manager Culture Media at Merck KGaA, discusses the concerns behind commonly used culture media and how to ensure halal-compliance.
Olga Pawluczyk is the founder and CEO of P&P Optica. She has pioneered the use of hyperspectral imaging in the food processing sector. We asked her how PPO’s Smart Imaging System uses the science of spectroscopy to improve the quality and safety of our food.
Tim Cser (Sr. Field Marketing Specialist) at MilliporeSigma discusses media preparation and how the new ReadyStream system has evolved the media preparation process.
The importance of the PCQI’s many responsibilities means they need to have the necessary training and skills for the creation, application, and verification of these and other measures as applicable to their facility.
The psychological well being of employees has become a key factor in performance and productivity at work. To assist organizations with best practices in addressing employee well being, the ISO 45003 standard has been developed.
For the PCQI, quality food production is a complex and often inquiry-based process where habits of mind can be a pro or con. Are you asking the right questions of your suppliers? Is your food safety team confident that your receiving facility is properly verifying that each supplier is effectively controlling each hazard you have identified that requires a control? What can you do when suppliers have not provided sufficient evidence for you to be satisfied with supply chain verification?
Auditing is a critical piece of creating a safe food supply, but traditional auditing methods leave suppliers and processors open to higher risk as supply chains become more complex. Kari Hensien, RizePoint President, talks about how to augment or adapt auditing processes to create a safer, more effective program.
Kathleen Wybourn, DNV Director, Food & Beverage Supply Chain and Product Assurance, North America, discusses maturity levels of food safety culture, along with how organizations can further develop their culture.
Angela Morgan, Ph.D. of Aptar discusses the role that material science technology plays in a pathogen mitigation strategy.
