Food Safety Tech Newsletter Vol 10 No 40

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Volume 10 Issue No. 40

Compliance Food Labs Food Manufacturing Foodservice & Retail FSMA GFSI Sustainability

FST Soapbox

Jill Stuber, The Food Safety Coach The Face of Food Safety: How Do You Look?

By Jill Stuber, The Food Safety Coach

Being approachable and available, helping others help themselves, and being known as champions of food safety and quality are practical ways any food safety and quality leader can be the face of food safety leading their organization to the food safety culture they crave.

Food Safety Consortium

Food Safety Consortium Virtual Conference Series - Fall Edition

Every Thursday October 07, 2021 - November 04, 2021
12:00 PM - 3:00 PM (ET)

Food Protection Themed Episodes featuring critical thinking topics that have been developed for both industry veterans and knowledgeable newcomers. The 9th annual Food Safety Consortium will bring together perspectives from different angles in food safety to discuss topics that include FDA and FSMA, supply chain challenges, and the lasting impact of COVID-19 and strategies for the industry to move forward.

Featured Articles

2021 FSC Episode 5 Preview:
Digital Transformation of Food Quality & Safety

By Food Safety Tech Staff

During the keynote presentation, PepsiCo will discuss how to manage food safety in a world filled with volatility, uncertainty, complexity and ambiguity.

Food Fraud Quick Bites

Crisp, But Not Clean Crisp, But Not Clean

By Susanne Kuehne, Decernis

Adulteration of palm cooking oil with inedible polymer is a serious issue.

In the Food Lab

Emily Newton, Revolutionized Magazine Will a New Method of Freezing Foods Improve Food Quality
and Food Processing?

By Emily Newton, Revolutionized Magazine

Isochoric freezing could change the carbon emissions and energy footprint of the food processing industry.

FST Soapbox

Anthony Macherone, Ph.D., Agilent and Johns Hopkins University School of Medicine The Link Between Exposure to Xenobiotic Pesticides and Declining Honeybee Colonies and Honey

By Anthony Macherone, Ph.D.,
Agilent and Johns Hopkins University School of Medicine

The demise in authentic honey supplies is additionally fueling a rise in fake honey products, where consumers are misled into buying counterfeit honey.

Featured Quote

While the pandemic accelerated the adoption of trends like online ordering, off-premise dining and delivery, it also brought others to a halt. Revenue loss from the pandemic meant many restaurants had to put other technology upgrades on hold.

– Greg Staley, SynergySuite

COMPLIMENTARY VIRTUAL EVENT

How to Overcome Challenges with New SQF v9 Implementation

October 20, 2021 | 12:00 PM - 1:00 PM ET

The webinar will explore some of the new requirements of SQF v9 that are proving problematic for some organizations that are upgrading their food safety programs in preparation for their first certification audits to the new standard.