Earlier this year, Food Online Editorial Advisory Board (EAB) member Omar Oyarzabal, Ph.D., penned a column on Whole Genome Sequencing (WGS) in the food industry, its benefits, and some of the challenges it’s presenting. In his column, Dr. Oyarzabal clearly offered his stance on WGS, backing it with both scientific and anecdotal evidence. Intrigued by Dr. Oyarzabal’s stance, I wondered what other food industry experts thought about WGS. I reached out to two members of Food Online’s EAB to learn more.
Supply Chain Management is a constant struggle for food and beverage companies. Consumers want more insights about where their food is coming from, and on top of meeting consumer demands, manufacturers have two additional concerns: first, turning around inventory quickly at competitive prices while maintaining stock and supplier relations. Then, manufacturers must keep a close eye on quality, ensuring all products in the supply chain meet industry and consumer specifications. Obviously, there’s a lot to track in the data-driven supply chain. That’s where Artificial Intelligence (AI) can provide F&B companies with new supply chain insights to stay ahead of the curve.
The Grocery Manufacturers Association Science and Education Foundation (GMA SEF) and Cultivate Food Safety partnered with Food Online for a live web chat, Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture. Here, Lone Jespersen, principal at Cultivate and former director of food safety and operations learning at Maple Leaf Foods; and Brian Bedard, executive director of the GMA SEF, discuss some of the common barriers manufacturers face in food safety culture and how to overcome them.
The Canadian Food Inspection Agency (CFIA) is currently updating regulations and updating its inspection model to keep pace with a constantly-changing, global environment. At the 13th Annual North American Summit On Food Safety, Nicole Bouchard-Steeves, executive director for the Operations Modernization Project Office with CFIA, shared her insights on how Canada is improving its food safety efforts with five different initiatives.
What was most important to our readers in June? Take a look back at the first month of summer by reviewing the 10 most-popular articles that appeared on Food Online in June.
Food Online hosted a live web chat, Food For Thought: FSMA’s Food Defense Rule featuring, Clay Detlefsen, VP of regulatory affairs and counsel at the National Milk Producers Federation (NMPF); and Warren Stone, senior director of science policy, compliance, and inspection at the Grocery Manufacturers Association (GMA). In this 45-minute live Q&A, Detlefsen and Stone answered the audience’s questions about FSMA’s Food Defense Rule. While the session was educational and informative, there wasn’t enough time to answer every question. Here, Detlefsen and Stone address the unanswered questions from the live web chat.
In this segment of Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture, Lone Jespersen and Brian Bedard discuss senior leadership’s role in food safety culture, how food safety culture can be measured and evaluated, and how it can be incorporated into food safety management systems.
As the food industry shifts its focus from reaction to prevention, “An ounce of prevention is worth a pound of cure,” is becoming its new mantra. Here, Nandini Natrajan, Ph.D., senior director of science operations at Keystone Foods, shares insight on how the FDA and FSIS are approaching listeria control programs and preventing contamination-related recalls.
In this portion of Food For Thought: FSMA’s Food Defense Rule, Warren Stone of the Grocery Manufacturers Association and Clay Detlefsen of the National Milk Producers Federation answer the food industry’s questions on food defense, including why HACCP isn't enough to ensure you comply with FSMA's Food Defense Rule.
In this segment of the Food Online web chat, Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture, Lone Jespersen, principal at Cultivate and former director of food safety and operations learning at Maple Leaf Foods, details 11 points to consider when thinking about food safety culture.
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