Food Safety Tech Newsletter Vol 9 No 22

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Volume 9 Issue No. 22

Compliance Food Labs Food Manufacturing Foodservice & Retail FSMA GFSI Sustainability Training Calendar

Bug Bytes

Frank Meek, Rollins How to Keep Pathogen-Spreading Pests Out of Your Business

By Frank Meek, Rollins

Although the COVID-19 pandemic has halted many business operations, pests are working overtime to keep their food supply moving.

Featured Articles

Tyson Report: 22% of Tyson Workers at Iowa Pork Plant Positive for COVID-19, Facility to Temporarily Shut Down

By Food Safety Tech Staff

More than 550 employees at the Storm Lake facility have the virus.

FST Soapbox

Bob Bentley, Crisp Predictions:
Planning for Increased Demand with Limited Supply

By Bob Bentley, Crisp

COVID-19 has led to mandatory business shutdowns that have already caused a severely limited supply problem.

FST Soapbox

John McPherson, rfxcel Clear Waters Ahead?
The Push for a Transparent
Seafood Supply Chain

By John McPherson, rfxcel

Seafood is a globally traded commodity that is subject to intense supply/demand and price pressures. It is one of the most fragmented food supply chains, and transparency into its actors and the movement of products has been notoriously elusive and difficult to manage.

Food Fraud Quick Bites

Separating the Wheat From the Chaff Separating the Wheat
From the Chaff

By Susanne Kuehne, Decernis

Spectroscopy-based methods to determine wheat adulteration.

Featured Quote

LAMP technology has streamlined and advanced pathogen detection, but it’s impractical and unfeasible for producers to molecularly test every single product they produce and every nook and cranny in their production environments.

– Raj Rajagopal, 3M Food Safety

FST Soapbox

Megan Ray Nichols, Contributing Writer How to Prevent Foodborne Pathogens in Your
Production Plant

By Megan Ray Nichols, Contributing Writer

Preventing foodborne pathogens is a team effort. Follow these practical measures to take in production plants to cut the risks.

Crop spraying, Ellutia From Farm to Fork:
The Importance of Nitrosamine Testing in Food Safety

By Andrew James, Ellutia

NOCs can make their way into food via a number of avenues and accurately detecting their presence is critical.

Women in Food Safety

Laura Gutierrez Becerra, Calyxt Understanding Career Motivators Leads to Success

By Laura Gutierrez Becerra, Calyxt

A discussion with Garry Hellmich of General Mills about career advancement in food safety.

Eurofins - Best Practices for Coronavirus Enironmental Monitoring and Remediation

ImEpik - Updated Course PCQI Online Version 2.0

Resource Centers are single topic focused micro-sites within FoodSafetyTech.com that are portals of food safety and quality news, articles, white papers, case histories and videos.

COVID-19
sponsored by Innovative Publishing Company, Inc.
Cold Chain
sponsored by Controlant
Digital Rodent Monitoring
sponsored by Bayer
Food Fraud
sponsored by Decernis
Food Safety Management System
sponsored by DNV-GL
Food Safety Testing
sponsored by Eurofins
Ingredient Quality
sponsored by USP
Regulatory & Lab Efficiency
sponsored by MilliporeSigma

Innovative Publishing Company, Inc. - COVID-19 Resources

On-Demand Webinars

COVID-19 in the Food Industry:
Mitigating and Preparing for Supply Chain Disruptions

The COVID-19 pandemic has negatively affected consumers and businesses across the globe. As the virus is now spreading throughout American soil, the food industry is faced with mitigating the risk and minimizing the impact on business while ensuring that employees and consumers are protected. In the third webinar in this series, subject experts will discuss how to prepare for supply chain issues and disruptions. Recorded: April 24, 2020.

COVID-19 in the Food Industry:
Enterprise Risk Management and the Supply Chain

In our second webinar in this series, presenters discuss the increasing enterprise risks facing food companies due to the growing number of confirmed cases and deaths, additional strains on supply chains, and the rise of “rumors” relating to COVID-19. Recorded: April 2, 2020.

COVID-19 in the Food Industry:
Protecting Your Employees and Consumers

The COVID-19 pandemic has negatively affected consumers and businesses across the globe. As the virus is now spreading throughout America, the US food industry is faced with mitigating the risk and minimizing the impact on business while ensuring that employees and consumers are protected. An interactive panel of experts in food safety will be discussing critical issues facing the industry right now. Recorded: March 25, 2020.