Food safety is more important than ever — and not following proper protocol can lead to lives lost, not to mention hurt profits, tarnished brands, and low consumer trust. The new SQF Fundamentals Code outlines 6 common causes of food safety hazards to watch out for and account for in your food safety plan. Learn how to spot if they apply to you, and how to implement a solution before you risk failing an audit, or worse, compromising consumers’ safety. For more on the new SQF Fundamentals Code, watch the full webinar with SQFI.
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.
The National Safety Council's Campbell Award recognizes leading companies in safety that share the NSC’s mission and vision of eliminating all preventable death in our lifetime. We believe safety starts with every individual, every work team, and every organization — and cascades from there into homes, communities, the road, and the workplace.
Not everyone in the food industry works in communications. However, it's important and useful that everybody in your company has a clear understanding of all roles during a crisis — because crisis situations are not easy. Stress levels are high, and things are moving quickly, so the more clarity that we can bring in advance of a crisis, the better.
Imagine three frontline workers: Jack, Mary, and Joe. It’s Jack's first week on the job. He goes through a day of intense onboarding training that includes everything from bathroom locations, to HR policies, to safety training. He is overwhelmed and really doesn't have all the knowledge or confidence he needs, and so he is uninformed. If a food safety decision comes up, he doesn’t know the right decision. He needs more training, experience and coaching to become a food safety expert for his job responsibilities.
What do people mean by “clean label?” The industry refers to "clean label," but the reality is consumers don't often use that term. What consumers are looking for in food products is transparency, and that includes simple ingredient lists with recognizable ingredients. After all, how many of you have heard this advice in health magazines and lifestyle blogs: "Don't eat it if it has something in it that you can't pronounce."
With significant environmental impacts in the last year made from hurricanes Harvey and Irma, and problematic weather ahead, it’s imperative to have an emergency action plan in place. In fact, OSHA requires all workplaces with more than 10 employees to develop a written Emergency Action Plan (EAP) that identifies and coordinates necessary employer and employee actions during an emergency.
Emergencies have been happening for centuries. Here’s a brief look at a few incidents from history, reasons why companies need emergency action plans, and how to train your frontline workforce to take smart action in the face of danger.