Good News All Around on Food Safety

There’s one caveat: A qualified and experienced workforce that has remained elusive over the past two decades is one of the greatest challenges in creating your food safety culture.

Joyce Fassl, Editor-in-Chief, ProFood World Magazine
Joyce Fassl, Editor-in-Chief, ProFood World Magazine

While the pandemic has caused a lot of challenges and shifting priorities for the food and beverage industry, one front burner matter is constant, and that’s food safety. 

As the U.S. Food and Drug Administration (FDA) ushers in its New Era of Food Safety, some of its main intents are to increase digitalization of traceability and modernize and create food safety cultures within each processing plant.

Read article   Building a Food Safety Culture: Empowerment to the People

The food safety leaders I spoke with for this month’s cover story are committed to producing the highest quality and safe foods, while training and empowering their staffs to do the same. This is certainly not a new approach. The difference is now processors will be rated on how well they create a food safety culture. But here lies the rub. A qualified and experienced workforce has remained elusive over the past two decades. 

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