Food Safety

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Whatever the manufacturing model, the fundamental principle remains the same: food safety cannot be designed solely around yesterday's problems. The facilities best prepared for the next pathogen will not necessarily be those that predicted exactly what was coming. They will be the ones designed to recognize change, reassess risk and adapt before that risk becomes a recall.

Manufacturers have a strategic opportunity to unlock operational efficiency, supply chain transparency and direct consumer engagement by taking tangible steps in their 2D barcode journey.

Rather than a hodge-podge of sanitation and cleaning records scattered everywhere, why not tie them together digitally so they’re available in minutes or hours rather than days or weeks?

Contaminant-specific testing provides a clearer understanding of the dust, biological contaminants and loading characteristics present within individual production areas, allowing facilities to select filtration strategies that support operational performance, product quality and long-term system efficiency.

The Food Contact & Packaging Sustainability Training Subscription is aimed at regulatory, product safety, packaging and compliance professionals.

While the outbreak is over, the U.S. Food and Drug Administration continues the outbreak investigation of cyclospora infections linked to iceberg lettuce sourced from central Mexico and recalled by Taylor Farms de Mexico.

Food manufacturers looking to boost throughput and reduce downtime may be overlooking a critical part of the production line: product movement. Discover how smarter conveyance, accumulation, and hygienic design strategies can improve efficiency, support automation, reduce product damage, and create more resilient operations.

The recalls making headlines are not happening because food manufacturers stopped caring about safety. They are happening because the systems designed to catch problems are built to record what happened, not to prevent what is about to happen. This is one area where agentic AI can be transformational for food supply chains.

Older facilities, in many cases, can be maintained to protect ingredients and finished goods. However, attention should be paid to drainage systems, along with monitoring environmental temperatures, humidity and airflows in critical spaces.

The Michigan Department of Health and Human Services reported both individuals had “significant underlying health conditions” that were likely impacted by cyclosporiasis infection and dehydration.