Foreign material prevention is among the most talked-about topics these days in the food safety world. After years of industry focus on this topic, prevention and mitigation of foreign material seems to be emphasized more now than ever.
Proper animal welfare and handing is critical to operations in the poultry and beef industries. However, many of the rules and guidelines aren’t intuitive for employees. I’ve spent many years developing and teaching animal welfare and handling practices that I’ve shared in this free webinar.
Protein processing may face more challenges than any other food sector. Meat and poultry account for the largest segment of U.S. agriculture, according to NAMI. With more pressures on the meat industry, it can feel like a juggling act keeping up with competing interests – animal welfare, dangerous micro-organisms, sustainability, and safety – while still meeting production goals. While it may present a challenge, it’s not impossible.
The popularity of variety and artisan bread has been on a steady rise for the past several years, due to consumer expectations and their growing interest in health trends. Because the process of producing variety and artisan bread differs from pan bread, training for baking professionals is paramount. David Bauman, Baking Professional for AIB International who specializes in bread and rolls, explains how learning the art of popular variety and artisan bread will help companies capture a valuable market.
With the Gulf Coast still feeling the effects of Hurricanes Harvey and Irma, the overall damage to the U.S. food supply has yet to be determined. Hurricane Katrina was an epic catastrophe for the food supply. Case in point: North America’s oldest cold storage company, based in New Orleans, lost power for weeks and was later declared a toxic waste site.
Things are looking pretty sweet in Bakery and Snacks. Bread is back, and the sandwich is enjoying a bit of a renaissance in all its glorious forms: burgers, bahn mis, tortas, gyros. Enriched and sprouted grains are also on the rise, ensuring the low-carb craze has finally cooled off.
There’s a lot of cool things happening in refrigerated and frozen foods. Consumers are enjoying more diversified breakfasts and snacks, which means more options for frozen foods.
Food manufacturers face unique challenges on a daily basis. In my 30+ years of food industry experience, I have seen these challenges first-hand. Based on my experience, I have identified 10 key challenges that food manufacturers face.
Organizational change and the concept of continuous improvement should go hand in hand. Any continuous improvement journey is just that – a journey, not an end-point. Successful programs will continuously change to meet the needs of the business and stakeholders. Change can bring lots of speed bumps, road blocks, and yield signs if not managed from a positive perspective, and it’s important to remember that faster is not always better. Here are 9 tips for managing change amid continuous improvement:
Here at Alchemy, we’ve been helping companies create effective training courses for more than a decade. It can be difficult to transform an initial idea into a fully-formed training course, and people often ask us where to start. Here are some guidelines to help you build terrific training courses that will engage your learners.
In this excerpt from his 2016 Alchemy Conference presentation, expert consultant Jeff Chilton discusses the Total Operational Performance System (TOPS), which he developed based on his 30+ years of experience in the food industry. TOPS is an integrated management system that helps food organizations optimize performance throughout the entire company, with the goal of achieving operational excellence.
It’s a truism in business that employee engagement is key to employee performance. But what does “employee engagement” even mean? At a high level, think of it as employees making their best effort on the job, fully committed to their company’s values and goals, and contributing to the company’s success. Of course, this definition will vary by company, job, and individual. When you look at the ROI metrics of positively engaged employees, the numbers are convincing.
Based on his 30+ years of experience in the food industry, expert consultant Jeff Chilton has developed a holistic approach to continuous performance improvement called the Total Operational Performance System (TOPS). TOPS is an integrated management system that helps food organizations optimize performance throughout the entire company with the goal of achieving operational excellence. How? By prioritizing food and workplace safety, quality, yield, and productivity — in that order.
Congress recently passed a permanent extension of their enhanced tax deductions for food donations found in Section 170(e)(3) of the U.S. Tax Code. Per the Harvard Food Law and Policy Clinic, the extension and modification of the charitable deduction for donated food inventory contains four significant changes that benefit companies who give back:
Permanently extends the enhanced tax deduction for food donations
Increases the deduction’s cap to 15% of the donor’s net income
Provides certain taxpayers a new optional formula for calculating the enhanced deduction
Provides a formula for determining the fair market value (FMV) of food inventory
In a recent piece by UK-based Meat Packing Journal, British industry insiders weighed in on how the meat industry may get a bottom-line boost as a result of Brexit.
What will Brexit mean? The one thing we can tell you with absolute certainty is that there has never been a time like this when buying British equipment and distribution or co-packing services; in the short term, at least, it means getting a real bargain.