On Oct. 13, FDA released a guidance document providing voluntary short-term sodium reduction targets for food manufacturers, chain restaurants and food service operators in a variety of the foods they produce or serve. The guidance is a way for the agency to advance the Administration’s approach to nutrition and health, while hopefully improving future health outcomes. …
Sometimes, food and beverage manufacturers fail their audits. While it doesn’t happen often, when it does happen, failure can be necessary to communicate the value of maintaining best practices in all facets of the operation. Most importantly, it serves as an opportunity for manufacturers to fix the issues found and ensure they do not happen again. …
As we head into the holidays, consumers will soon be craving their favorite seasonal foods. Your operation may be tasked with helping to meet that demand, while continuing to produce your other products, which may have you running at increased capacity. To do so and continue ensuring food safety, here are seven steps you should take now to proactively prepare. …
While internal teams often do an incredible job managing many different standards and programs, calling in a food safety expert for a temporary assignment can be valuable. Their fresh set of eyes on an issue can supplement your internal food safety and quality team, while bringing you the latest in industry best practices. …
Conventionally, the food safety and quality department work together closely to plan and execute upon food safety goals. However, a constructive relationship and partnership with the human resources department can also be beneficial. Here are three keys HR can contribute to elevate your food safety culture. …
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