Food Traceability White Papers & Articles

61. Preparing For FSMA: The Sanitary Transportation Of Human And Animal Food Rule 3/29/2016

    FSMA’s seventh rule, the Sanitary Transportation of Human and Animal Food, will go into effect March 31. Previously, it was just guidelines set forth by the FDA; now, it’s a law for those involved in the transportation of perishables to meet requirements in sanitation, temperature control, and record keeping. Full text of the FDA’s guidelines and who is covered can be found in the above link.

62. I've Purchased And Implemented An Electronic Traceability System: Now What? 3/3/2016

    In part one of How To Choose And Implement The Right Food Traceability System, we explored five key points in determining your company’s readiness to implement an electronic food traceability system. In part two of How To Choose And Implement The Right Food Traceability System, we looked at which approach to traceability is right for your business. This article focuses on how to get the most value and ROI out of your traceability system.

63. Ignorance Is No Excuse: Criminal Liability In The Produce Industry 2/24/2016

    We’ve all heard the reports about the salad plant in Springfield, OH that closed as the federal government continues to investigate a listeria outbreak. The phrase “federal investigation” should be enough to send chills down any produce executive’s spine. While no one yet knows what the government’s investigation at the Springfield, OH salad plant will yield, it wouldn’t be the first time a produce executive faces criminal charges — and a possible prison sentence — following a food-borne illness outbreak.

64. Do You Have The Necessary Tools To Complete Your SQF Internal Audit? (Part Two Of Three) 2/18/2016

    In the first part of the series, I described the importance of defining the scope of your internal audit and following a verification schedule for auditing all clauses of the SQF scheme. Here, in part two of the series, I want to discuss the importance of food safety objectives as key performance indicators, as well as the importance of participation from senior management in defining these food safety objectives.

65. Small Growers Require Big Food Safety 2/11/2016

    Small growers always have to fight to be viable businesses. They don’t get the bulk discounts that larger growers get on rents, supplies, chemicals, water, or even labor. If there is bad weather or bad market in any one season, they lose everything. And during the growing season — even if everything else goes well — they must wear all hats, all the time, and the work never stops. So, small growers are not left a lot of time to ponder, or even more importantly, implement food safety practices.

66. No Time To Waste When It Comes To Food Waste 2/8/2016

    Almost one-third of all food produced worldwide is never eaten, leading to 1.3 billion tons of food waste each year. This includes around 45 percent of all fruit and vegetables and 20 percent of meat. Just one quarter of this wasted food could feed the 795 million chronically hungry people around the world.

67. 3 Things To Consider When Selecting Compressed Air Systems For Food Manufacturing 11/24/2015

    There are many factors to consider when selecting a compressed air system for food industry applications. Compressed air is widely used in the food industry for various applications, including instrument air, food transport, packaging, bottling, fermentation, control systems, and more.. In order to avoid safety hazards, eliminate the risk of product recalls, audit failures, and achieve the highest efficiency and reliability, the chosen compressed air system should meet the criteria outlined in this article.

68. A Roadmap Of BRC Certification To FSMA Compliance 11/18/2015

    No doubt, everyone is well aware of FSMA. And, for the most part, everyone understands what it entails in a general sense. When it comes to a more practical outlook, there is much less certainty. This article will draw the connection between BRC certification and the expectations around the Food Safety Modernization Act.

69. Food Manufacturing's Russian Roulette: No Allergen Control Plan 11/4/2015

    In order for a food manufacturing plant to run safely and effectively, the development and implementation of an Allergen Control Plan (ACP) is crucial. The avoidance of cross-contamination of allergy producing substances will prevent food recalls, bad publicity, or even worse, any human adverse physical reactions. Developing a method to systematically identify and prevent allergens from coming into contact with food being manufactured and/or the packaging of foods is a vital part of the process.

70. Survey Finds Food Supply Chain Transparency Is Key To Consumer Trust 10/29/2015

    Every year, millions of pounds of food are recalled due to health concerns, labeling issues, and contamination. Last year alone, over 18 million pounds of food were recalled. In fact, food recalls have nearly doubled in the U.S. since 2002, according to a report by reinsurance company Swiss Re. These recalls are in the news almost daily, making food safety top of mind for consumers, as well as for food manufacturers and retailers.