In today’s world, the consumers are eager to know about the food they eat, such as what ingredients are used and how they are prepared in addition to the basic nutrition and taste aspects. The implementation of Food Safety Management System helps any organization that is involved in the food chain to produce and distribute the safe food. Technological tools such as sensors, digital auditing tools, and mobile application or solutions are discussed.
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Coronavirus and its impact on food safety and food supply
The Coronavirus outbreak called COVID19 killed over 2,000 people (all but 6, in China) and had infected more than 75,000 people. COVID19 is not transmitted through food; the virus needs a host (animal or human) to grow. The most impact of the Coronavirus on food supply and safety is obviously in China with the food sector hit the hardest. China’s factory output, consumer spending, tourism, and commodity prices have seen significant drops. Closed factories and involuntarily idled workers have reduced production and limited product supplies. Restrictions on moving livestock have paralyzed the supply chains of poultry and eggs, leaving farmers...
Doug-B
Continual Underfunding of Food Research Puts the Food System at Risk, Says IFT
The Institute of Food Technology (IFT) published a white about the underfunding of food safety and its consequences. Food research in the US is Food research in the United States is constantly underfunded. Following years of stagnant public funding, Food Science research faces growing and urgent challenges. This white paper explains that relative to its economic contribution, the funding is disproportionately small. Agriculture and food (AgriFood) is the 3rd largest contributor to the U.S. gross domestic product (GDP). In 2018, U.S. AgriFood contributed $5.08 trillion (24.8%) of Combined GDP. It also accounted for 22.8 million jobs (14.2%), with Food...
Andrea-M
Chipotle Workers Blow the Whistle on management practices that may create food safety risks for consumers
The National Consumers League (NCL) published a report claiming that Chipotle Mexican Grill’s management style could lead to more food safety issues for the Chipotle chain. NCL interviewed 47 workers at 25 stores in New York City to create the report, along with analysis of corporate filings, press reports, and other publicly available documents. Chipotle acknowledges that the company’s business model puts the company at relatively high risk for food-borne illness due to the emphasis on “fresh, unprocessed produce and meats, the reliance on employees cooking with traditional methods rather than automation, and avoidance of frozen ingredients. The management bonus...