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Smart Action by Your Frontline Is Key to Effective Cleaning and Sanitation Operations

Posted by Laura Dunn Nelson

Mar 14 2017
Mar 14 2017

Food processing companies go to great lengths to clean and sanitize their facilities frequently. Many plants devote an entire shift with dedicated sanitation crews to accomplish this important task. Cleaning and sanitation crews must know how to dismantle equipment, which chemicals to apply, and when and how to apply those chemicals effectively—all within a specified schedule of frequency of cleaning and sanitation. So, what could go wrong with this routine task?

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Topics: Food Safety

Executive Leadership, Technology, and Frontline Worker Knowledge Loom Large at the Global Food Safety Conference 2017

Posted by Jeff Eastman

Mar 10 2017
Mar 10 2017

More than 1,000 attendees from 60 countries met in Houston at the Global Food Safety Conference to share ideas and insights regarding the need to embrace food safety culture from the very top of every food organization. C-suite executives were among the participants in sessions advocating leveraging the Global Food Safety Initiative for growth, regardless of a company’s position in the supply chain.

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Topics: Food Safety

Alchemy and USP Join Forces to Fight Food Fraud

Posted by Jeff Chilton

Mar 8 2017
Mar 8 2017

Alchemy Systems and the U.S. Pharmacopeial Convention (USP) recently announced a partnership enabling food companies of all sizes to more easily assess supply chain risk and build robust systems to mitigate food fraud. Food adulteration—food fraud—costs the industry billions of dollars every year and has been connected to hundreds of illnesses, hospitalizations, and deaths. *

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Topics: Food Safety

Why You Should Implement Your Own Integrated Food Safety System

Posted by Kurt Bauer

Mar 2 2017
Mar 2 2017

With the advent of the Food Safety Modernization Act (FSMA) and its associated rule rollouts, the phrase “integrated food safety system” has sprung into common use. But what exactly does it mean? In a governmental context, the phrase refers to the coordination, and eventual integration, of the various advisory, regulatory, and enforcement components of a national effort to improve food safety and eliminate foodborne threats to consumer health.

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Topics: Food Safety

Food Fraud: 3 Keys to Your Protection

Posted by Jorge Acosta

Feb 9 2017
Feb 9 2017

In central Mexico, where I grew up, one very popular food is goat meat. Goat is generally more expensive than beef. The most popular eatery serving goat in my hometown was recently involved in a big scandal for publicly admitting that the meat they had been selling as goat for years was actually beef.

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Topics: Food Safety

Foster a Fantastic Food Safety Culture

Posted by Laura Dunn Nelson

Feb 2 2017
Feb 2 2017

Food safety culture has been a popular phrase lately. Most would agree that it’s an important concept, but how do we actually build one and strengthen it? A company’s food safety culture is determined in large part by the strength of its food safety program – one can’t prosper without the other. The critical cog between these two are people – their ability to consistently perform the necessary behaviors to execute a successful food safety program. 

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Topics: Food Safety

Supply Chain Verification: It Matters, So Mitigate Your Risk

Posted by Todd Konietzko

Jan 27 2017
Jan 27 2017

Supply chain verification failures are just as serious as main-line processing failures. They can lead to foodborne illness, death, and expensive litigation, which can seriously impede a company’s ability to do business. Companies should proactively and diligently manage their supply chain to decrease their risk of product recalls—and their accompanying, potentially catastrophic financial and brand damages.

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Topics: Food Safety

How to Incorporate Storytelling into Employee Training

Posted by Kristin Kastrup

Jan 20 2017
Jan 20 2017

There’s a growing trend in the training industry in which more and more companies are relying on storytelling to improve the level of employee engagement in their current programs. Storytelling is most effective when instructors personalize the message for their specific audience. When a personal connection is made, workers tend to remember well-thought-out stories much better than instruction alone.

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Topics: Food Safety, Workplace Safety

Food Industry Expectations for 2017

Posted by Jeff Chilton

Jan 16 2017
Jan 16 2017

2016 was certainly a busy year in food manufacturing and production, and 2017 promises to continue the tide of change as we contend with new regulatory requirements. Although the regulatory emphasis we've seen over the past decade or so may shift, food companies must keep food safety at the forefront of their priorities, because after all, food safety is about a whole lot more than just regulatory compliance.

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Topics: Food Safety

Looking Back on the Obama Administration Food Policies

Posted by Jeff Chilton

Jan 9 2017
Jan 9 2017

As the Obama administration winds down, it is worthwhile to look back at the administration’s food policies and their continuing impact on the food industry. The past eight years have seen a robust regulatory agenda, resulting in thousands of pages of new requirements for the food industry. Food safety initiatives generally receive good bi-partisan support, so the political environment has been ideal to move a broad agenda forward to advance food safety with the goal of safeguarding public health.

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Topics: Food Safety

4 Phases of Audit Readiness

Posted by Jeff Chilton

Jan 2 2017
Jan 2 2017

We all know the old saying, “Failing to plan is planning to fail.” But in the fast-paced and high-pressure food industry, it can be difficult to find all the time you need to prepare for an audit. Resources are often tight and facilities have to focus on keeping up with daily output to protect their bottom line. However, in the current era of FSMA, GFSI, and increased liability exposure, it’s more important than ever to be prepared for the auditor’s knock. 

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Topics: Food Safety

3 Big Session Takeaways from the 2016 Food Safety Consortium

Posted by Kurt Bauer

Dec 28 2016
Dec 28 2016

At the 2016 Food Safety Consortium, food safety and quality assurance professionals and regulatory officials summited in Schaumberg, Illinois in early December for panel discussions, individual presentations, roundtables, workshops, and training programs to address a variety of food safety challenges. Laura Dunn Nelson, Kristin Kastrup, and Haley Riscen attended and exhibited for Alchemy and returned with three key takeaways from meeting sessions.

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Topics: Food Safety

FSVP: 3 Key Requirements for FSMA Compliance

Nov 7 2016
Nov 7 2016

Importers, get ready: in May 2017, FDA will start enforcing its final rule for the Foreign Supplier Verification Program (FSVP). The FSVP rule, designed to ensure the safety and compliance of imported food from foreign suppliers, requires non-exempt importers to establish written procedures for evaluating the hazards and risks associated with each foreign supplier and imported food. The multi-step task of establishing an FSVP is daunting, but it’s not impossible for those who get started now. Here are some of the challenges importers will have to tackle.

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Topics: Food Safety

Key Insights from the 2016 SQF International Conference

Posted by Kurt Bauer

Nov 1 2016
Nov 1 2016

The 2016 edition of the SQF International Conference provided attendees with the opportunity to prepare for the upcoming SQF Code Edition 8 and collaborate with their food safety peers. Upwards of 800 food safety professionals attended 70+ sessions, workshops, and breakouts. Following are a handful of the most important insights from the conference.

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Topics: Food Safety

6 Steps to a Sustainable GFSI System

Posted by Jeff Chilton

Oct 27 2016
Oct 27 2016

A sustainable management system is essential to meeting the requirements of any audit. With so much at stake and so many competing demands from regulators, customers, and consumers, securing a sustainable GFSI system can be a challenge. It’s safe to say that most companies have a goal to remain audit-ready all the time, but in reality many find themselves playing catch-up and conducting ‘fire drills’ just prior to re-certification. So, how do leading food companies stay audit-ready 24/7?

 

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Topics: Food Safety

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