Food Safety Tech Newsletter Vol 9 No 34

Get Your FREE Subscription Here! About Us

Volume 9 Issue No. 34

Compliance Food Labs Food Manufacturing Foodservice & Retail FSMA GFSI Sustainability

Manuel Orozco, AIB International Detecting Foreign Material Will Protect Your Customers and Brand

By Manuel Orozco, AIB International

Development and implementation of a food safety plan is key to protect your customers and your brand; additionally, the appropriate choice of instruments to control foreign materials, as well as their validation process, are crucial activities within the food safety plan.

Featured Articles

Q&A

Jennifer van de Ligt, Ph.D., director of the University of Minnesota Integrated Food Systems Leadership Program Pandemic Puts Worker
Health & Safety, Leadership Skills and Business Adaptability at Forefront

By Maria Fontanazza, Editor-in-Chief

The food system can move forward with less disruption only when the industry has leaders who understand the intricacies and the ripple effects of the challenges it faces, says Jennifer van de Ligt, Ph.D., director of the University of Minnesota Integrated Food Systems Leadership Program.

Women in Food Safety

Laura Gutierrez Becerra, Food Safety Industry Consultant Always Seek Opportunities
for Improvement

By Laura Gutierrez Becerra,
Food Safety Industry Consultant

An interview with Neshat Soofi, president of JIT Experts Hive, about her food safety journey that led her to the launch of her own business.

Bagged Peaches from ALDI Recalled Following Salmonella Outbreak Bagged Peaches from ALDI Recalled Following Salmonella Outbreak

By Food Safety Tech Staff

The FDA is also investigating whether the potentially contaminated Wawona bagged peaches have been shipped to other retailers.

Food Fraud Quick Bites

A New Way Of Greenwashing A New Way Of Greenwashing

By Susanne Kuehne, Decernis

Study describes a new method to detect pistachio adulteration.

FST Soapbox

Trish Wester, AFSAP FDA Announces Inspections
Will Resume...
Sort Of

By Trish Wester, AFSAP

Domestic inspections will be preannounced, but it is not very clear how the agency will determine where they will conduct inspections first. And with COVID-19 surging in some states, it may not even be safe to send inspectors into facilities.

Featured Quote

In the age of contagion, the food industry requires ways to communicate better with the workforce, identify and isolate areas of contagion and also deal with the lingering presence of potential bioterrorism, insider threat and cyber-attack.

– Willem Ryan, AlertEnterprise

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

Instant Replay & Update: Is Your Plant COVID-19 Safe?

The U.S. food industry is struggling to deal with the challenges of the COVID-19 pandemic, and the meat and poultry sector have been at the forefront of this issue. Using CDC and WHO Guidance, this webinar will provide practical tips on best practices to mitigate workplace exposure based on what is currently known about the COVID-19 virus. Recorded: July 14, 2020.

Food Safety & Environmental Monitoring in Food Production

This webinar will present a time saving, paperless, and cost-effective solution to manage an environmental monitoring program guided by ISO 22000. Attendees will learn how to identify critical control points for the testing process in food production laboratories and how implementing a LIMS can address food safety and quality industry trends and challenges. Recorded: May 19, 2020.

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.