At FoodLogiQ, our customers utilize workflows within the platform to achieve a wide range of things, from guiding a new supplier through their onboarding process to assessing suppliers on their readiness to adopt traceability standards. Join our live demo of FoodLogiQ Connect on Thursday, September 19th at 2 PM ET, and learn more about the top 5 workflows our customers use to streamline their supplier management.
Fresh produce items like cilantro, cucumbers, cantaloupes, and peppers that are often eaten raw cause more foodborne illness than any other single category of food, according to a study by the Center for Science in the Public Interest. The nonprofit food safety group reviewed 10 years of outbreak data to determine which foods are most often linked to outbreaks of foodborne disease and identify trends in illnesses. Over the period studied, fresh produce caused 629 outbreaks and almost 20,000 illnesses.
The first two rules have been released by the U.S. Food & Drug Administration and they now require owners, operators, or agents in charge of a food facility to evaluate the hazards that could affect food in that facility. This includes identifying and implementing preventive controls, monitoring the performance of those controls and maintaining records. Here's a quick overview of the new rules provided by the Food and Drug Administration.
