Food Safety
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Trends, regulatory, legislation, packaging, equipment and operational aspects related to food safety.

ARTICLES

Bakery workforce development strategies

Bakery workforce development strategies

Baking industry leadership strategies seek to solve workforce development challenges.
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Douglas J. Peckenpaugh
November 24, 2021
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The snack and bakery industry continues to face a difficult road when it comes to staffing. Challenges related to filling open positions for skilled and unskilled production personnel have persisted for years. But the past several months have proven particularly trying as employers seek to fill available jobs with individuals from an increasingly wary, pandemic-weary America.
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Cooling and freezing technologies for better cold-chain logistics

Cooling and freezing technologies for better cold-chain logistics

Available equipment for developing snacks and baked goods for refrigerated or frozen distribution bring strong efficiencies.
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Douglas J. Peckenpaugh
October 20, 2021
No Comments
According to the April 2021 "Cold Chain Market Size, Share & Trends Analysis Report" from Grand View Research, the global cold chain market size was valued at $210.5 billion in 2020 and is expected to grow at a CAGR of 14.8 percent from 2021 to 2028.
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Standardizing traceability in foodservice bakery and manufacturing industry

Standardizing traceability in foodservice bakery and manufacturing industry

GS1 strives to unify traceability efforts for improved efficiency and food safety.
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Douglas J. Peckenpaugh
September 21, 2021
No Comments
A robust food safety program will include advanced traceability systems that align with other businesses up and down the supply chain. As the foodservice industry seeks to implement improved connectivity to improve recall readiness, more producers continue to look for solutions that will offer strong traceability.
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Snack and bakery brands support sustainability inside and out

Snack and bakery brands support sustainability inside and out

Companies cater to consumers’ preferences on packaging, including recyclable options.
Kimberly J. Decker
August 23, 2021
No Comments
Lest anyone think that the pandemic pressed "pause" on campaigns for corporate sustainability, think again. If anything, COVID-19 reminded consumers, and the snack and bakery sectors, just how interconnected we are, whether we’re selecting suppliers, expanding production, or packing a protein bar into our gym bags.
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Cloud kitchen bakery opportunities

Cloud kitchen bakery opportunities

Cloud kitchen technology brings new delivery-only, direct-to-consumer opportunities to baking.
My photo2016200
Douglas J. Peckenpaugh
August 17, 2021
No Comments
Cloud kitchens, also known as ghost kitchens, present an emerging market opportunity for the baking industry. Multiple segments that intersect with baking show potential, including direct-to-consumer bakery click-and-collect or delivery of fresh breads, sweet goods, desserts, and novel concepts like automated dessert carry-out via vending
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EVENTS

Webinar

9/9/09
Online
Contact: Jamie Tunison

Food Plant of the Future: Building Realistic Sustainability into Food and Beverage Plants

On-Demand

 

Using cost-effective design solutions, food and beverage processing facilities can meet the rigorous performance demands required in a processing and production environment and, at the same time, focus on sustainability. 

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Webinar

3/1/10
Online
Contact: Jamie Tunison

Food Plant of the Future: Advancing Food Safety through Sanitary Design

On-Demand Food and beverage companies work hard to consistently deliver safe products because they understand that the stakes are extremely high for the public and for their companies. Read More

Webinar

4/26/12
Contact: Jamie Tunison

Food Plant of the Future: Raising the Bar on Plant Air Quality

On-Demand:Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.

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Webinar

11/8/12
Online
Contact: Adam Thomas

Food Plant of the Future: Hazardous Materials Storage and Use

On-Demand: Concerns over food safety, reliability, and traceability get a great deal of attention within plants.  Yet the highly regulated – but often-overlooked – concern for the storage and use of hazardous materials is also important.

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Webinar

4/25/13
Online
Contact: Adam Thomas

Food Plant of the Future: Global Food Safety Impact on Facilities

On-Demand: SQF 2000, FSMA, ISO 22000/PAS220 and other standards continue to gain traction in an attempt to create safer foods and beverages.

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