Food safety, traceability and sustainability blog

The Produce Safety Rule: Preparing for Routine FDA Inspections

We all know that 2018 was not a great year for farmers and growers in the United States. From romaine lettuce to pre-cut melons, we witnessed several foodborne disease outbreaks linked to the produce industry, triggering huge nationwide recalls. At least 800 people were sickened or hospitalized from multiple E. coli  outbreaks linked to romaine lettuce alone.

For farmers and regulators, reducing the number of food safety incidents remains a priority. If you operate a business that grows and sells fresh produce (fruits and vegetables), you should ensure your business complies with the provisions of the  Produce Safety rule for which FDA inspections start in Spring 2019.

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.

Building an Effective Food Safety Culture

Food safety is paramount for any food business. Maintaining high safety standards minimizes the risk of food safety incidents, protects your brand’s reputation and, more importantly, keeps unsafe food off the market. But adhering to appropriate food safety standards is not always easy. Shortcuts are tempting, especially when safety tasks are considered difficult, expensive or time-consuming. In the food industry, however, there is no room for shortcuts. An organizational culture that prioritizes food safety is vital to the production of safe food.

FoodLogiQ Attends Inaugural AFFI Food Safety Leadership Conference

2019 event features workshops focused on food safety and how to ‘double down on listeria prevention’

The first annual AFFI (American Frozen Foods Institute) Leadership Conference  came to a close yesterday in San Diego following a three-day gathering of food safety professionals from around the country.

The conference theme - ‘Doubling Down on Listeria’ - provided informative educational programming on the topic of Listeria monocytogenes (Lm), a harmful bacteria that can hide in many foods like dairy products and produce.  Our own Food Safety Solutions Engineer Bryan Cohn shared his thoughts on the programming after attending this inaugural Leadership Conference.

FoodLogiQ Talks Recall Readiness with Dr. Darin Detwiler

FoodLogiQ recently spoke with Dr. Darin Detwiler, Assistant Dean at Northeastern University’s College of Professional Studies. His work at the university includes quality assurance supervision for all undergrad and graduate programs. He is also a Professor of Food Regulatory Policy, responsible for the development and instruction of courses related to food safety, global economics of food & agriculture, and food policy, for graduate students who work in the food industry. He additionally advises industry and government agencies, addressing food safety and authenticity issues in the U.S. and abroad.