7 Principles to Building a Successful HACCP Program
Hazard Analysis and Critical Control Points (HACCP) plans are the backbone of any food safety program. Here are seven principles to consider when creating your HACCP program.
Reinforce Food Defense with Managers, Supervisors and Frontline Employees
Food defense has become a major responsibility for everyone involved in producing or preparing food products. Every team member has a role to play. Find out how to train employees to protect foods from intentional adulteration.
Client Spotlight: trū Shrimp Companies Combine Sustainability and Safety
trū Shrimp is true sustainability. Through its patented Tidal Basin™ technology, the Minnesota-based startup is growing mass quantities of shrimp in a controlled environment with near-zero waste, changing the way shrimp is produced, with the help of Intertek Alchemy.
Keeping Food Safe During an Interrupted Supply Chain
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.
Client Spotlight: Ajinomoto Puts People First with Cross-Training Strategy
As I discussed in a previous blog post, I am passionate about putting employees first. Training programs that offer fulfilling careers and a better quality of life are a great way for companies to do that. Compensation is always important, of course. But going beyond basic monetary incentives to offer a diverse work environment with […]
Five Ways to Prepare for a Changing Food Safety Landscape
The landscape for food safety requirements and training is changing. Our training expert Holly Mockus shares what you can do now to get ready.
Discovery of New Listeria Species and Its Effect on EMPs
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.
SQF Edition 9 is Live – 6 New Requirements for Management
In this blog, I’ll cover six new requirements under Edition 9, Section 2.1.1, that address senior management’s role in leading and supporting a proper food safety culture, and implementation processes.
SQF Edition 9 is Live, What You Should Know Now
Recently updated GFSI benchmarking standards prompted the update to SQF Edition 9 to demonstrate a food safety culture throughout an entire organization as one of the requirements.