The federal government estimates that there are 48 million cases of foodborne illnesses annually in the United States. Each year, these foodborne illnesses result in approximately 128,000 hospitalizations and 3,000 deaths. Although most healthy people recover from foodborne illness in a fairly short amount of time, others develop chronic or even life-threatening health problems.
Think workplace harassment could never be an issue in your facility? Think again. Two recent studies by The Daily Campus report that one in three women experienced sexual harassment in the workplace. Of these, over 70% did not report it.
Topics: Workplace Harassment
You’ve probably noticed more than a few farm-to-table restaurants popping up in your city. This trend is a direct result of modern-day consumer behavior and shifting values. At home, we’re increasingly aware of and concerned about every point in the food supply chain, from sustainable agriculture to eco-friendly food packaging.
You may be thinking that Alchemy Academy looks a little different today, and you’re right. Today marks our official transition to Zosi, a completely redesigned and re-engineered brand and learning marketplace.
Topics: Zosi
Under the Safe Quality Food (SQF) Code, Edition 9, substitute practitioners are now a mandatory component of your organization’s regulatory compliance. According to 2.1.1.4, Part B of the new SQF Code , site managers must designate a primary and at least one substitute practitioner for every site.
Topics: Food Safety, SQF Certification, SQF Practitioner
So, you’ve decided to include kosher foods in your production. You’ve studied guidelines, perfected processes, and even read our blog on what to expect during your kosher inspection, but there may be a missing piece of the puzzle. The rabbi who visits your facility will be an Orthodox Jew. Thus, it is critical to familiarize every employee with cultural sensitivity issues pertaining to the rabbi’s visit.
Topics: Kosher Courses, Kosher, Kosher Certification
Much ink has been spilled detailing the impacts of COVID-19 on the food industry. News outlets, blogs, webinars, and more continue to relay stories about food processors overwhelmed with COVID-positive employees and grocery stores working around the clock to keep shelves stocked. With hospitals struggling to provide access to care, food safety is now perhaps more critical than ever.
Topics: Prerequisite Programs, Internal Audit Training, Internal Auditing
In kosher production, there are special circumstances that warrant extra concerns and requirements. One of these is Passover. Passover spans eight days each spring and is one of the most widely celebrated Jewish holidays. During Passover, kosher consumers do not eat or possess any "chametz" or leavened grain (or its derivatives).
Topics: Kosher, Kosher Certification, Kosher Production
In an unprecedented year for the food industry, regulatory compliance is top of mind as we all work to keep our employees, consumers, and products safe.
Topics: Regulatory Violations, FDA
Under the Food Safety Modernization Act Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121) regulation, commonly referred to as the IA Rule, covered facilities must develop and implement a food defense plan.
Topics: Food Defense, Food Defense Manager, FDQI, IA Rule
Food processors regulated by FDA must comply with The Food Safety Modernization Act’s Preventive Controls for Human foods regulation.
Topics: Environmental Monitoring, EMP, Listeria Prevention, Risk Assessment
Diversity is all around us. Whether we’re on the processing floor or resigned to watching television in our living rooms, inclusivity has risen to the forefront of the world stage.
Topics: Leadership, Diversity, Inclusive Leadership
