Lately, I’ve been thinking the food and beverage industry has left no stone unturned in its quest to excel at producing safe, healthy foods while protecting its brands and overall security. As I mentioned in my editor’s note last month, Food Engineering is continuing to cover emerging topics such as IoT, TACCP and VACCP. This month, we focus on eliminating pathogens in produce and protecting plant networks from cyberattacks.

Recently, I read a report that shows other dangers may be knocking at your door. You know there is potential for harm lurking outside, but what has your company done to address it? Do you have safeguards that protect vulnerable and abused workers in your supply chain?