Purchasing a product manufactured by a well-known brand in a recognized store is no longer the only decision-making factor. Consumers are also interested in knowing what happened to the food after it left the manufacturing company: was it transported at the right temperature? Was it stored in a pest-free environment? Did the distributor open the packages or manipulate the food before it arrived at the store? …
If you have had recurrent positive microbiological results for pathogenic organisms, even with a good cleaning process and detailed operations procedures, maybe your problem is generated by a failure in the sanitary design of your equipment or in your overall infrastructure. …
All food manufacturers know that having a strong Food Defense Program is vital to producing safe food. But with so much focus on aspects of the plan like mitigation strategies and corrective actions, there is one key to a robust food defense plan you may be overlooking. By conducting a Intentional Adulteration Assessment, manufacturers can better identify potential or actual weaknesses within the manufacturing process, improving the rest of the food defense plan. …
The first webinar in the Food Safety Culture for Beginners Webinar Series with Vikas Menon covered how to prepare your team and develop the basic elements of your food safety culture program. Many questions were raised by the audience, from how food safety culture and employee moral are interconnected to how much time it will take to improve the food safety culture of the organization. …
This Standard defines how foods that contain bioengineered ingredients should be labeled. Manufacturers, importers, and retailers were scheduled to begin compliance with the law on Jan. 1, 2022. Here are five things you need to know about this new federal standard that regulates the labeling of bioengineered (BE) foods: …
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