Food First Blog

Food First Blog

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Solutions today for tomorrow's global food industry.

Food Safety Day. Food Safety Month. Food Safety Year.
Food Safety Day. Food Safety Month. Food Safety Year.
On average, humans consume approximately 79,000 meals in a lifetime. That’s 79,000 times each of us expects food to be safe for consumption. As a partner to the global food and beverage food supply chain, we are committed to helping manufacturers, processors, packaging suppliers, storage/distribution, and others in ensuring that each of those meals can be consumed safely.
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Food Manufacturers Cause 600 Million WHAT Each Year?
Food Manufacturers Cause 600 Million WHAT Each Year?
The World Health Organization (WHO) estimates that there are 600 million cases of foodborne illness globally, and 420,000 people die from foodborne disease each year. Children under the age of five account for approximately 30 percent of those foodborne deaths.i Beyond that, the impacts on personal finances due to lost wages and medical bills can be catastrophic for consumers.
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COVID-19 Outlook & Impacts on the Food & Beverage Industry
COVID-19 Outlook & Impacts on the Food & Beverage Industry
What is the impact of COVID-19 on the food supply chain? What is the future of the food industry after COVID-19? Read our report.
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Playful Cats Quarrel Illogically? What is the New PCQI Online?
Playful Cats Quarrel Illogically? What is the New PCQI Online?
Pretty Controlled Quark Implosion? Pastel Colored Quinoa Ingredients? Prepared Colleagues Quarantine Indefinitely (aka, “2020”)?

While our new PCQI Online course is unique, it’s none of these quirky acronyms. Though it will efficiently and effectively train and prepare your employee to become a Preventive Controls Qualified Individual, overseeing the development and implementation of the food safety plan for your facility, among other critical responsibilities.
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What Is the Difference Between Food Defense and Food Fraud?
What Is the Difference Between Food Defense and Food Fraud?
The terms “food defense” and “food fraud” are too often misinterpreted or confused with one another. By understanding and being able to apply plans for each, you will better ensure your supply chain, the safety of your products and the consumers who enjoy them.
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Lesaffre Achieves Pandemic Prepared Certification for Corporate Offices
Lesaffre Achieves Pandemic Prepared Certification for Corporate Offices
Lesaffre’s North American Corporate Office in Milwaukee, Wis. is the first location in the world to achieve certification to AIB International’s new Pandemic Prepared Certification for Corporate Offices. Achieving this certification demonstrates that Lesaffre has prioritized employee health, well-being, and safety, which will build employee confidence and support for their return to working in the office.
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To Ensure Food Safety, Do You Understand HACCP’s 12 Steps?
To Ensure Food Safety, Do You Understand HACCP’s 12 Steps?
HACCP is a management system used in countries around the world as a preventive approach to help identify food safety-related issues involving not only raw materials, but also those related to equipment and processing. Known as a “farm to fork” strategy, it helps manufacturers establish control over the entire production process to ensure food safety.
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The Top 7 Articles About COVID-19 Pandemic Preparedness
The Top 7 Articles About COVID-19 Pandemic Preparedness
It’s been one year since WHO declared COVID-19 a pandemic. Today, vaccines are being distributed allowing us to return to some state of “normal” soon. However, experts say the next pandemic is closer than we think being prepared is critical.
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Top 5 Articles to Strengthen Your Pandemic Preparedness
Top 5 Articles to Strengthen Your Pandemic Preparedness
We’ve curated a list of the five must-read articles on pandemic preparedness. Each one addresses a key issue addressed in the Pandemic Prepared Certification.
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10 Key Questions to Ask Your Food Safety and Sanitation Team
10 Key Questions to Ask Your Food Safety and Sanitation Team
Do you prioritize food safety and sanitation to consistently meet your customers’ quality expectations? Or do customer demands for increased production – coupled with staffing shortages, new regulations and micro concerns – have you too overwhelmed to keep up?
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