Ed Finkel

From ransomware shutdowns of meatpacking plants to fraudulent attempts to sell fake organic grains to a global pandemic that scrambled the supply chain, food scientists and the companies for which they work need to be able to anticipate food safety risks and have plans in place to mitigate them, according to panelists at a featured session at IFT FIRST on Tuesday, titled “Expect the Unexpected: Failure to Anticipate Threats Is a Critical Food Safety Risk.”

“Events are coming at …

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

In This Article

  1. Food Safety and Defense
  2. FSMA

About the Author

Ed Finkel is a freelance journalist based in Evanston, Ill. ([email protected]).


Placeholder

Manual Feature

Latest News

Ensuring Quality and Safety in Fried Foods

In this column, the author describes basic principles for maintaining frying oil quality and safety.

Best Practices for Chemical Hazards

This column offers expert tips on best practices to help mitigate food chemical hazard risks that have made recent headlines, including PFAS, BVO, and heavy metals.

Foodborne Pathogens: The Unusual Suspects

In this article, readers will learn about some of the less common foodborne pathogens.

2024 Technology Outlook

The second in a series of three forecast articles identifies the technologies that will advance food and beverage operations in the year ahead.

Bridge Builder

Donna Rosa’s expertise spans nutrition, food science, and business administration to help microentrepreneurs unleash the potential of their work and feed their communities.