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Kristie Grzywinski

Kristie Grzywinski has made a career of facilitating training and education in the foodservice and food manufacturing industries, including 11 years working with the National Restaurant Association’s ServSafe® program. Grzywinski, Senior Technical Manager for the Food Marketing Institute’s Safe Quality Food (SQF) Institute, is responsible for supporting the delivery of a consistent, globally recognized food safety and quality management program based in sound scientific principles. She also creates education solutions for SQF professionals, particularly SQF practitioners, consultants and auditors.
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Recent Posts

[Infographic] Managing the Risk of Food Recall to Keep Retailers Happy

Posted by Kristie Grzywinski

Jun 17 2015
Jun 17 2015

There are many ways that suppliers can make retailers happy: healthy options, affordable products, sustainable sourcing, and reduced waste are only a few.  What about simpler recalls? Or better yet, fewer or no recalls at all? No one, least of all you, wants a product recall to occur, however they do happen. And while recalls are certainly not easy for anyone involved, how can you make them easier on your retailer? 

Let’s take a step back to first understand what causes product to be pulled from store shelves. Based on data collected by SQFI, there were 2,155 global recalls reported in 2014. 

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Topics: Food Safety

Back to Basics: Q&A with Safe Quality Food Institute

Posted by Kristie Grzywinski

Apr 28 2015
Apr 28 2015

Why is the Safe Quality Food (SQF) program important?

Heightened consumer demand for increased food safety assurances is sweeping down the supply chain. Your retailers or service providers are likely asking you to provide verifiable proof that robust food safety control systems have been effectively implemented. As you know, food safety systems must be properly validated and show evidence of continuous monitoring procedures. This is where the Safe Quality Food (SQF) Program comes into play. Whether your plant is just getting started or preparing for advanced certification it’s important to know the basics first.

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Topics: Food Safety

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