Food Safety in a Global Village | Archive

Category archive for ‘Trends in the Industry’

Restaurants Canada’s 2014 Chef Survey: Allergy awareness the number-one concern

Written by Allie Gallant on 3/21/14

The 2014 Restaurants Canada (formerly the Canadian Restaurant and Foodservice Association, CFRA) tradeshow was held in Toronto from March 2–4, 2014. A presentation by Laurie Harada, Executive Director of Anaphylaxis Canada, highlighted the growing importance of allergen awareness in our communities. The Serving Consumers with Food Allergies session looked at the results of the Restaurants […]

“Smarter Information, Smarter Consumers,” — Review of an Article in Harvard Business Review, by Richard H. Thaler and Will Tucker

Written by John Hnatio on 1/29/13

Review by John Hnatio, Chief Science Officer FoodQuestTQ LLC A well-written and entertaining article BUT “choice engines” are nothing really new. Turbo Tax is a good example. Turbo Tax takes the labyrinth of complex and confusing government tax regulations and interprets them to produce a simple and easy to use question and answer format to do […]

Third-Party Audits – Their Crucial Role in Moving Forward With FSMA and Food Safety

Written by David Acheson on 11/26/12

I recently had the honor of speaking at the 2012 SQF International Conference in Cincinnati on the topic of the crucial role of third-party audits in moving forward with FSMA and food safety. In the talk, I spent time looking at what is working well with third-party audit systems, and where some of the vulnerabilities […]

Why Allergen Training is Important to You!

Written by Margaret Krewen on 6/25/12

Most customers are very concerned about food safety, but none more so than people living with food allergies. Food allergy is a growing public health concern in Canada. Currently approximately 2.5 million Canadians have self reported at least one food allergy, representing about 7% of Canadians. With this many Canadians affected from some sort of […]

An Apple a Day: new healthy eating guidelines from the USDA…and Harvard’s response"

Written by Tina Brillinger on 10/03/11

By: Allie Gallant, New Media Editor The idea behind the food guide is simple; to provide a guideline to inform national policy and budgetary considerations related to nutrition, and help consumers make healthy choices. It is not simple, however, to boil complex science down to a simple graphical representation, one that will be widely understood […]

‘It’s about making it your culture not just training’

Written by Tina Brillinger on 4/05/11

By: Stuart Baker – Food Hygiene Asia www.foodhygieneasia.com www.facebook.com/foodhygieneasia You are taught from a young age to use soap and warm water to wash your hands, to follow use by or best before dates, to wrap items that you’ve opened before placing in the fridge and to cover your mouth when you cough or sneeze. […]

Food Companies Get Back on ERP Maintenance

Written by Tina Brillinger on 2/24/11

Food companies need to get back on ERP maintenance: Too often food manufacturers cannot keep pace with changes in technology on old software The custom work performed internal often becomes harder to support – the original developers/partners are gone or are retiring Food business requirements have changed but fixes cannot be implemented because of one […]