Supply Chain

RSS

Monitoring and maintaining the integrity of the food supply is a tough job; government agencies and food safety systems do it admirably under some very challenging circumstances.

A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner.

Non-traditional approaches emphasize the importance of food safety and have proven to be more successful than traditional approaches to restaurant regulation.

Product tracing is the ability to trace potentially contaminated product, the consumption of which may cause an adverse health impact, through the supply chain.

If the food safety standards and audit checklists are harmonized across the different audit groups, that should make it easier for customers to compare, and accept, audit results.  

The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.

Visiting and observing retail establishments will provide a broad perspective on how food safety processes are implemented and the level of commitment to food safety.

The two sanitization methods commonly used in retail/foodservice establishments are heat and chemicals.

The dairy industry presents unique challenges to addressing food protection, particularly in the area of bulk milk transportation.

Retail and foodservice companies are taking greater care in selecting business partners that will be proactive partners in food safety.