Food safety, traceability and sustainability blog

Food Safety in Schools and Hospitals

Food Safety in Schools and Hospitals


Schools and hospitals are two of the most valuable institutions in any country, and the health and wellness of the people they serve is critically important. Children, especially those under the age of five, are more susceptible to foodborne illnesses due to their immature immune system, while hospital patients are also at a higher risk of contracting foodborne diseases because of their lowered immune systems. Therefore, maintaining the highest possible standards of food safety in schools and hospital cafeterias is a priority.

Whole Foods Shares Key Success Factors in Recall Management

Whole Foods Shares Key Success Factors in Recall Management


Join our webinar on Tuesday, April 16th at 2:00 pm ET when FoodLogiQ will talk with Bryna Wortham, Team Leader of Business Process Improvement within the Food Safety and Global Quality Assurance Teams, and Victoria Goss, Team Leader & Project Manager of the Food Safety Process Improvement Team, at Whole Foods Market, about key success factors in implementing and rolling out a recall management system.

Minimizing Damage from FoodBorne Disease Outbreaks

Minimizing Damage from FoodBorne Disease Outbreaks


Suppose you are alerted to the news of a foodborne disease outbreak, and as you scan through the details, you get even more shocking news: the outbreak has been linked to one of your products! This is arguably a manufacturer’s worst nightmare. According to a study from researchers at John Hopkins Bloomberg School of Public Health, a single foodborne disease outbreak at a fast-casual establishment could cost between $6,330 to $2.1 million in lost revenue, fines and lawsuits. And this is only on the financial side.

Food Safety in Frozen and Ready-to-Eat Foods

Food Safety in Frozen and Ready-to-Eat Foods


Food recalls are on the rise, and while some argue that the higher numbers may be due to improved reporting, it remains undisputed that the increased number of major outbreaks is alarming. Bacterial contamination is the leading cause of recalls, accounting for 44.1 percent of all cases, according to Stericycle. Among pathogenic bacteria, Listeria is one of the deadliest and most problematic organisms encountered in the industry. Listeria causes 28 percent of food-related deaths, second only to Salmonella, which causes 31 percent of deaths.

Recall Readiness: Lessons Learned & A Look Ahead

Recall Readiness: Lessons Learned & A Look Ahead


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 2018, we witnessed several high-profile recalls with nationwide impact. From raw foods to cereal snacks, the recalls of 2018 had a major impact on nearly all product categories. This is a major concern.

Recall Readiness E-book

Food Safety & Traceability Software Buyer's Guide

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Traceability Consumer Survey

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