There is a looming unspoken food safety crisis in the restaurant business, caused because there is a lack of education and enforcement of important principles within the weakest link in the chain: the entry-level server.
A look back at the past 100+ years since Upton Sinclair’s The Jungle changed the way we look at food safety.
A look at the work at Dr. W. Edwards Deming offers effective advice for food companies wishing to drive increased success in the new year.
Many food safety hazards present themselves in the retail environment.
The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.
How can a food company prepare for whistleblower claims? For starters, food companies should educate their employees on the programs and processes by which the company intends to comply with the Food Safety Modernization Act.
Most players in the food supply chain believe that the safety of their product is a central concern. Regardless of this gradual shift in attitudes, the outcome is positive for the industry as food manufacturers are integrateing corporate risk management into their processes.
The announcement by the U.S. Food and Drug Administration last month of proposed regulations intended to strengthen the oversight of foods imported for consumption in the U.S. has generated a great deal of publicity and comment in the media.
The solution for a successful acquisition is to find the right relationship with a partner that shares a similar vision, particularly on food safety.
Whether large- or small-scale, food product recalls tend to leave their mark on the industry and often alter practices for the better. In order to react quickly and responsibly to a voluntary or involuntary recall, all companies must be adequately prepared.
Without clear standards regulating labeling definitions, food and beverage companies are finding themselves under greater scrutiny over the validity of what is found on their products’ labels.
Food producers operate in an environment of ever-increasing regulation and complexity, but as a senior manager, you just have to make sure that your company follows the rules and meets the new FSMA standards. Do that and you will have nothing else to worry about.
FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
Foodborne illness claims are among the greatest financial risks facing the food industry.
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
Globalization of the food supply brings incredible growth opportunities, but the accompanying challenges cannot be ignored. Traceability throughout a complex supply chain has resulted in much greater risk exposure and potential liability for food manufacturers.
Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.
The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.
While you can’t make employees care about food safety, you can guide them: Tips and tools are presented for upper management to create a culture of food safety at food companies worldwide.