As part of our look at Food Safety Culture, Frank Yiannas, FDA deputy commissioner for food policy and response, dishes on why the topic is so important, when he had the “aha” moment and more.
The European Union added food safety culture to its regulation. We dig into a bit of the how and why, and what others are saying about it.
Earlier this spring, Quality Assurance & Food Safety magazine surveyed employees of food manufacturing facilities, including farms, to get a sense of what food safety culture looks like on a practical level.
Culture isn’t easy to change, but here are six ways to begin implementing food safety culture in your food facility.
Your human resources department is a critical link in connecting employees to the company’s quality assurance and food safety values.
The pandemic prompted the entire world to zero in on cleaning, sanitizing and disinfecting. But it’s also provided an opportunity for the food industry to refocus on its processes and procedures, including what each step in this process actually means.
New things are scary. But, when used correctly, solutions such as blockchain or artificial intelligence can enable the food industry to do what it already does better and more efficiently.
Although ants aren’t as dangerous to a food facility as cockroaches or rodents, they can prove to be an abundant nuisance. Here’s some advice on dealing with them.
Christy Swoboda, Romer Labs
Margie Custin, Mettler-Toledo
Bob Klinetob, AFCO
C.T. Deibel, Deibel Laboratories
Mark Neterer, Corteva Agriscience
Shamonique Schrick, SafetyChain