The U.S. economy saw more than 47 million people quit their jobs last year. Of those who remained, more than half admit to being “quiet quitters.” That could place tremendous risk to your food safety culture. Here’s what you can do now.

A broken global supply chain threatens the safety of our food products. Laura Dunn Nelson offers three ways food processors and manufacturers can reduce their risks.

As manufacturers struggle to hire and retain workers, discover how Conagra Brands helped cut employee turnover in half with Continuous Skills Development.

These new developments present the timely opportunity to assess your EMP program team and their technical education. Many companies find that by properly training their EMP team, they can be more proactive and effective in finding and addressing potential bacteria contamination risks.

The term “food safety culture” continues to evolve. As GFSI standardizes how it can be measured, now is the time understand these evaluations.

Julie Keich and Lynn Costanza from Campbells Snacks share detailed steps on ways they are proactively keeping their employees safe during COVID-19.

Helpful tips from companies who are riding out the pandemic storm and creating ways to stay afloat safely.

Food safety: Laura Nelson explains the importance of evaluating your training to assess its effectiveness and inform ways to improve

Food safety: cleaning, sanitation, and environmental monitoring programs must be fully coordinated and integrated in order to mitigate food safety risks.

Properly training frontline employees is key to effective cleaning and sanitation operations