Distributors should establish clear protocols to ensure that product is stored properly and travels at the proper temperature to maintain its integrity.
An interview with Lee Sanders of the American Bakers Association reveals the latest food safety challenges facing bakeries today.
Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.
The entire sanitation process should be examined to ascertain whether there are any food safety risk factors.
Processors should conduct an audit of the water and plumbing systems.
Conservatively, going green can save the food industry upwards of $15 million annually.
It is necessary to periodically examine whether GMP regulations should be revised to incorporate control practices based on newly identified food safety risks.