Corvium Food Safety News

Food Safety Program

A Blog Series: The Digital Transformation of Food Safety

Part One: What is “Digital Transformation” and how does this apply to Food Safety? Maybe some of you reading this have begun the digital journey within your food safety programs. Or, maybe you’re still managing three-ring binders full of reports and manually updated spreadsheets. Regardless of where you are, I

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The Booming Testing Market — And Where It Should Be Moving Next

In a recent Global Market Insights report on the food safety testing market, analysts studied the most accurate numbers and current trends to predict what is happening in our industry. What stands out is how far the industry has come in recognizing the shared responsibility of protecting food sources from the field, to

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Opportunities to Enhance Food Safety in Meat and Poultry

According to the CDC, an estimated 2 million bacterial illnesses occur each year in the United States from contaminated meat and poultry products. With this in mind, many food suppliers have turned their attention to a dual strategy of being both proactive and how to best quarantine and prevent. Enhancing their

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The Real Cost of a Food Safety Program Failure

When you think about the greatest threat to your food company’s profitability, your mind might automatically jump to nuances like employee turnover, inflating overhead costs or mismanaged advertising campaigns. Would you be surprised to know that a single failure in your food safety program could actually be the most devastating profitability factor

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The 4 Most Important Preventive Food Safety Guidelines to Follow

According to USDA records, more than 20 million pounds of meat were recalled last year, and the U.S. government is expected to issue new food safety guidelines after a recent spike in meat and poultry recalls due to product contamination. These headlines reveal the alarming rate at which food companies are still experiencing costly

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Going Beyond the Basics of Your Food Safety Program Requirements

These days, headlines warning consumers of food recalls from prominent brands are not few or far between. From Tyson Foods pulling 36,000 pounds of chicken nugget products due to complaints of rubber contamination, to Boston Market recalling 86 tons of boneless pork rib patties for potential glass or plastic contamination, to Butterball

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The Difference Between HACCP and a Food Safety Plan

Food safety as a discipline is highly complex, and it can become especially complicated for manufacturers as they struggle to address evolving regulations and shifting industry realities. In the midst of this confusion and the wake of FSMA rollout, many food safety-related terms are tossed around. Unfortunately, not all of them

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4 Mistakes You’re Making in Your Food Safety Program

Food Safety Magazine just released its annual article tallying the previous year’s food-related recalls announced by the U.S. Food and Drug Administration and the Department of Agriculture’s Food Safety and Inspection Service. 2018’s count amounted to 382 food product recalls, including some products that were recalled more than once. From undeclared allergens

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What is an HACCP-Based Food Safety Program?

When you think about the food safety requirements that manufacturers must meet to stay compliant with government regulations, your thoughts may go directly to the Food Safety Modernization Act (FSMA) and the newest FDA rollouts of prevention-based mandates. You’d certainly be focusing your attention on the right concerns. But if you

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