FEATURED STORY

Top 5 Reasons to Consider Food Safety Before You Lose Your Budget

Foodborne illness is a serious issue – 48 million people get sick, 128,000 are hospitalized, and 3,000 die every year from food-related sickness. Anything that...

Written by Garret Weigel | December 12, 2018 | Food Safety, HACCP

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How Proactive Organizations Solve for Weaknesses in The Food Chain

The Food and Drug Administration (FDA) has a straightforward, albeit complicated, purpose: protecting and promoting public health. In order to successfully live up to this mandate, this government agency must conduct wide-ranging investigations to better understand areas for improvement. As such, the FDA has recently released a study that analyzes the occurrence of foodborne illness risk factors.

Written by Garret Weigel | November 29, 2018 | Food Safety, HACCP

The Thanksgiving Supply Chain: Let’s Be Thankful for No Foodborne Illness

Thanksgiving is just around the corner – do you have your turkey and all the fixings for your Thanksgiving dinner ready to go? Better yet, do you know what your turkey has been through to make it to your dinner table!? Retailers and distributors sure do. They understand the high-demands of the holiday season better than anyone else. It's becoming increasingly important to respond to these demands with technology...

Written by Garret Weigel | November 20, 2018 | Supply Chain, Food Safety, HACCP

The FDA’s 5 Most Common Food Safety Citations

We all read the headlines about foodborne illness outbreaks at top national chain restaurants. Naturally, these big stories attract both the public and the press. But have you ever wondered if the violations that cause these infamous outbreaks are relatively rare events or more common among all restaurants, large and small? That’s a question the FDA tries to answer every fiscal year.

Written by Garret Weigel | November 7, 2018 | HACCP, Food Safety

The 4 Primary Food Safety Hazards and Preventing Foodborne Illness

September is National Food Safety Education Month, so this month we’re focusing on educating our readers to encourage safer food practices. The CDC has reported that 48 million people per year get sick from a foodborne illness, many of which are preventable. It is important for food service professionals to be aware of the primary types of food safety hazards, and the best methods of prevention.

Written by Garret Weigel | September 25, 2018 | Food Safety, HACCP, FSMA

Building Out Your HACCP Plan with the 7 Principles

Hazard Analysis and Critical Control Points (HACCP) is a system designed to identify and prevent safety hazards during food production and distribution. It includes steps to avoid problems before they occur and correct deviations as soon as they are detected.

Written by SmartSense | April 4, 2017 | Food Safety, HACCP

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