In our previous post about inventory management during Thanksgiving, we touched on the importance of turkey as the key food product most in need of careful advance planning to optimize stock. In this post, we’re taking a deeper dive into the safety issues turkey raises along the cold chain.

Written by SmartSense | November 14, 2019 | Food Safety, HACCP, FSMA, Supply Chain

Every year, the USDA manages over 100 recalls (sometimes as many as 150) across the United States. These recalls are made for a wide range of issues, from something as simple as an undeclared allergen to issues as dangerous as Shiga toxin-producing E. coli (STEC). Recently, a wholesale grocer recalled pre-cooked and raw meat and poultry products due to a lack offridge temperature monitoring along the supply chain....

Written by SmartSense | July 17, 2019 | Food Safety, HACCP, FSMA, Supply Chain

The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) have worked together to mark June 7th as the first ever World Food Safety Day (WFSD). This day is meant to highlight the risks of foodborne illness and food insecurity that threaten hundreds of millions of people every year. By calling attention to the issue, the WHO and the FAO want to bring food safety to the...

Written by SmartSense | June 5, 2019 | Food Safety, HACCP

The FDA report makes a compelling argument that food service has plenty to do to ensure the safety and quality of food products along the supply chain. So, what’s the best way to go about it?

Written by SmartSense | May 30, 2019 | Food Safety, HACCP

Foodborne illness remains a major public health concern in the United States. As estimated by the Centers for Disease Control and Prevention (CDC), outbreaks cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year.

Written by SmartSense | May 22, 2019 | Food Safety, HACCP

Food safety should be top of mind for food service organizations. The idea is surprisingly simple: keep food free of foodborne illness. The implementation of temperature-controlled food safety,however, is surprisingly difficult: monitor and maintain the temperature of each and every perishable food item that will be consumed. The complexity of monitoring food from farm to fork inevitably leads to negligence. Food...

Written by SmartSense | March 22, 2019 | Food Safety, HACCP