Hot topics

With the world’s oceans becoming more and more saturated with plastic, everyone in the food chain is thinking about the impact of packaging on the environment. Bio-based packaging materials may be part of the solution, but the drive to reduce environmental impact can’t sacrifice the safety of food.  

The ability to thrive when facing either opportunity or adversity is a test that many food sector organizations find challenging. With competing priorities and an ever-shifting landscape of consumer demands, business continuity may not be a key focus. However, when approached from a holistic risk management perspective, business continuity can help organizations identify where crises may occur as well as ensure people and processes are in place to manage them competently and consistently.

How are you going to make sure both your business and your consumers are doing their utmost to protect yourselves against cyber crimes?  

4 in 10 businesses suffered a cyber security breach in 2018. With organizations in the food and hospitality sector suffering much worse on average. 

Thomas Harrison, Commercial Engagement Manager at BSI, will talk you through some key steps to maintaining cyber security, highlighted by the UK’s National Cyber Security Centre.

Together with the usual cases of substitution in seafood, spices and herbs, through to diluted olive oil and honey, food fraud to optimize profit is here to stay. Increasing food prices and an ever more complex global food supply chain present an irresistible opportunity for fraudulent activity.

A culture of food safety and quality is a major component of resilience in food businesses. It helps deliver sustainable, competitive advantage because a strong culture can take more controlled risks and more easily shift to new working patterns in today’s rapidly evolving and disruptive environments.

Determining where a food product comes from is no longer easy when raw materials and ingredients criss-cross the globe or are blended before arriving in store. Yet consumers are more interested than ever before to understand where their food comes from and what’s in it.

As the leading cause of food recall globally, unexpected or undeclared allergens and the misrepresentation of food continue to make news headlines.  Whilst the impact on brand reputation can be financially damaging, the impact on people can be devestating. Therefore prevention is often better than cure for allergen management in food manufacturing.

Whether it’s next month or next quarter, you’ve probably already started thinking about your next food safety audit and what you can do to meet the associated KPIs established by your organization. This whitepaper covers common non-conformities in food safety audits, and contains auditor tips on how to improve your performance in food safety management system (fsms) audits.

Business continuity is both a rising discipline and growing concern within the food and drink industry. BC Management (BCM) is a proactive method for food manufacturers dealing with crisis situations, such as food recall or food product withdrawal.

About the Speaker

Lone has dedicated the last 15 years of her life to bettering food manufacturing operations and studying how culture affects food safety performance. She holds a Ph.D. in Culture Enabled Food Safety and has created an incredible network of worldwide collaborators within the food supply chain.