Food safety, traceability and sustainability blog

Understanding the Global Location Number (GLN)

Supply chain transparency is often used as a blanket term for visibility into specific times, processes, people and locations that comprise essential components of a product’s journey. Technical standards have been created and iterated to codify these details, enabling businesses to exchange information that is interoperable between entities with increasing specificity and ease.

As more businesses adopt technologies to assist in digital information sharing, such as Electronic Data Interchange (EDI), convergence around information types and formats is imperative across industries. For the food industry, GS1 Standards have become the foundation for many aspects of identifying, capturing, and sharing data. One such standard, the Global Location Number (GLN), is essential for any food business getting their digital house in order to be ready for initiatives such as the New Era of Smarter Food Safety.

FoodLogiQ’s Winter 2021 Release: Expanding Recall + Response Functionality, Role-Based Permissions, Mobile Compatibility and Integrations

One of FoodLogiQ’s core tenets and guiding principles is our commitment to our customers. This commitment is showcased in a variety of ways and is driven by the promise to deliver the highest standards of products and services, as well as to innovate and enhance our product on a consistent basis. As part of this process, FoodLogiQ takes pride in encouraging, listening to and incorporating the thoughts and ideas of our partners. Our Winter 2021 Release would not be nearly as complete or innovative without the inclusion of those thoughts and ideas. In that spirit, we’re excited to divulge the details of this most recent release.

Effective Product Removal Management in Food Manufacturing

FoodLogiQ’s new E-Book, “The Food Manufacturer’s Guide to Effective Product Removal Management,” details methods for executing product removal processes and preventive strategies. Access it now.

Product removals, withdrawals and recalls happen a lot.  And they continue to rise in number across the industry. According to a report released by the Public Interest Research Group (PIRG), the total number of food recalls in the U.S. increased by 10% between 2013 and 2018, reaching an impressive 905 in 2016. The report details that meat and poultry incidents rose by 67% during this time period. In addition, Class I recalls, or those in which there is reasonable probability that product consumption or exposure will cause serious health consequences, of meat and poultry increased by 83%.

Innovating for a Competitive Future at BakingTECH 2021

Don’t miss FoodLogiQ’s Julie McGill at BakingTECH 2021 to discuss how FSMA 204 will push a new wave of digitization, collaboration and hear how food businesses are preparing for change.

The American Society of Baking was founded in 1924 and is international in scope, with representation in over 43 other countries and over 1,400 members. This year, their annual conference, BakingTECH 2021, has been adapted in light of a difficult year to be remote, focusing on the events core directives to educate, innovate and collaborate. The theme will center around innovating for a competitive future, featuring speakers from organizations and brands such as Aryzta, Bimbo Bakeries, Gartner and Highland Baking. FoodLogiQ’s VP of Supply Chain Strategy and Insights will be speaking at the event on traceability, technology and the FDA’s New Era of Smarter Food Safety. Learn about the session below.

5 Ways to Optimize Food Manufacturing Product Removals

Don’t miss FoodLogiQ’s upcoming live demo on how manufacturers can optimize product removals, and reduce times and costs associated with withdrawals.

Product removals, withdrawals and recalls continue to rise in number across the industry. And with them, so are technology-driven preventive methods, preparatory measures and risk mitigation strategies. As ARC Advisory Group writes, “Most companies are making targeted investments to both improve their internal controls to reduce the risk of product recalls and improve their ability to recall products, when necessary.”