National Restaurant Association Show is Back In-Person for 2022
After 24 months, one of the biggest gatherings of foodservice professionals will be back in person on May 21-24 in Chicago.
Learn How to Make Withdrawals 10x Faster at the 2022 Food Safety Summit
FoodLogiQ will showcase how, with Recall + Response, companies can identify affected products, initiate a traceability investigation, and automate the removal of products at the 2022 Food Safety Summit.
Recall Readiness: Lessons Learned and a Look Ahead
FoodLogiQ’s new E-Book,“Recall Readiness: Lessons Learned & a Look Ahead,” details some of the major food recall events and foodborne illness outbreaks of 2020, as well as ways to establish recall modernization within your own organization.
Recalls are bound to happen in the food industry. While no organization wants to be at the center of a major outbreak or Class I recall, all organizations throughout the food supply chain must be prepared for this reality. In 2020, we witnessed several high-profile recalls with nationwide impact. From seafood, to produce, to onions and leafy greens, as well as hand sanitizers, which are being sold by many food retailers and used widely in essential businesses for health and safety practices. These major recalls come amid additional stresses brought on by challenges related to the COVID-19 pandemic.
Streamlining Product Withdrawal Resolution with FoodLogiQ's New Recall + Response Functionality
The food and beverage manufacturing industry is no stranger to the commonality of product removals and withdrawals. On the contrary, leading food manufacturers and distributors execute and respond to product removal and recall events on a frequent basis – often several times a day. In addition, research shows that recalls in the U.S. have risen over the past decade. 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. Meat and poultry incidents rose by 67% during this time frame, and Class I recalls of meat and poultry increased by 83%.
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%.
