Food First Blog | Amy Montgomery | Page 8

Food First Blog

rss

Solutions today for tomorrow's global food industry.


Amy Montgomery
Amy Montgomery
Amy Montgomery's Blog
10 Key People to Add to Your Food Defense Team
10 Key People to Add to Your Food Defense Team
One of the most important decisions related to your food defense program is who you'll include on your Food Defense Team. Personnel representing different departments should be included because the team will work together to review policies and complete a vulnerability assessment to prevent intentional adulteration and protect employees, assets, and brand.
2220 Views
Tip of the Week: Looking into Extending Food Shelf-Life
Tip of the Week: Looking into Extending Food Shelf-Life
With more information on shelf-life and evolving technology, production facilities can help reduce food waste, pathogenic bacteria growth, and improve quality of refrigerated foods.
1277 Views
Q&A: 3 Ways to Know if the Facility Equipment is Really Clean and Food Safe
Q&A: 3 Ways to Know if the Facility Equipment is Really Clean and Food Safe
Question: I'm a sanitation manager. How do I know if my equipment is really clean and food safe?
1622 Views
Tip of the Week: Verifying Global Suppliers Without Leaving the Country
Tip of the Week: Verifying Global Suppliers Without Leaving the Country
The Food Safety Modernization Act (FSMA) plays a large role in global food safety, and the Foreign Supplier Verification Program (FSVP) rule is something every U.S. food importer needs to be compliant with.
1298 Views
Successfully Transition from HACCP to a FSMA-Compliant Food Safety Plan
Successfully Transition from HACCP to a FSMA-Compliant Food Safety Plan
By now, most industry-savvy folks are well aware of what the new Food Safety Modernization Act (FSMA) rules will mean for their business. However, actually implementing some of the more complicated rules is a different story. 
1242 Views
Tip of the Week: Building & Training A Qualified Internal Audit Team
Tip of the Week: Building & Training A Qualified Internal Audit Team
As important as it is to build a program that works, it’s equally important to build a team of qualified auditors capable of ensuring your programs are thoroughly evaluated and meeting required expectations before your certification auditor arrives.
1485 Views
Without a Trace - The Danger Behind an Ineffective Traceability Program
Without a Trace - The Danger Behind an Ineffective Traceability Program
Many good horror stories end with some version of, "... and then she disappeared without a trace." Coincidentally, disappearing without a trace is a different brand of horror in the food production business. In this instance, traceability is an ingredient tracking system used for recalls in cases of food illness or poisoning, and a lack of traceability can be a danger to both consumers and your business.
1678 Views
What About Shokupan?
What About Shokupan?
Ever since Oyatsupan Bakers opened their doors in 2016, Portland has been craving traditional Japanese baking and their highly-popular Shokupan and sweet roll.
1908 Views
Tip of the Week: Contractors in the Food Industry
Tip of the Week: Contractors in the Food Industry
You would be hard pressed to find a food company that doesn’t provide some form of food safety, food defense, and occupational safety training for its employees in today’s industry.
1725 Views
click for back To Top click for back To Top