Food Safety: A Key Benefit of Traceability

Traceability is an incredibly relevant and powerful tool for organizations who deal with the manufacturing, production, and preparation of food. There are many benefits to an organization that’s truly traceable, but food safety is at the top.

Must-know facts about allergens every food company should know

As many as 15 million people in the United States have food allergies - and nearly half of those are children. It is no wonder that allergen regulations were part of FSMA. Facilities are now required to establish and implement food safety systems that include preventive controls, supply chain analysis and recall plans.

For further insight on what food companies should be doing to prevent allergen contamination, I spoke to Betsy Craig, a leading expert on food allergen labeling. She is an award winning CEO and the Founder of MenuTrinfo®, LLC, AllerTrain by MenuTrinfo, and Kitchens with Confidence.

Safety & Sustainability: Do Your Suppliers Care Enough?

Proper food safety isn’t just something that you can focus on within the context of your own processes and facilities. If you want to maintain integrity across the board, you also have to consider how food safety is being dealt with both up and down the supply chain. This means carefully vetting food suppliers to ensure their practices align with your needs and beliefs.

Supply & Demand Chain Executive Names FoodLogiQ’s CEO, Dean Wiltse, a 2017 Pro to Know

The annual elite supply chain list recognizes Wiltse for experience and leadership.

FoodLogiQ CEO Dean Wiltse has been named a 2017 Pro to Know by Supply & Demand Chain Executive magazine!  As the executive’s user manual for successful supply and demand chain transformation, this leading B2B publication compiles an annual list of supply chain’s top professionals.

Digitizing Supply Chains: The Key to Successful FSMA Implementation

The Food Safety Modernization Act addresses many issues in the food processing supply chain from "farm-to-fork." One major goal is to reduce the number of illnesses that result from failures in the supply chain. Data from the Centers for Disease Control suggest that there are approximately 50 million cases of foodborne illness in the United States every year. More than 100,000 hospitalizations result, and several thousand people die.