Weekly News – June 8, 2020

In celebration of World Food Safety Day on June 7th, we gathered some of this year’s top articles within Food Safety.

Food Safety in 2020: Everything You Need to Know

The Top 5 Trends that Will Influence the Food Industry in 2020

  • Complying with the FSMA regulations.
  • Modernization of food production lines.
  • Regional food safety development.
  • Further adoption of hygienic design elements.
  • Entering the “smart tech” food era. 

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Predicting Industry Trends: 2020 and Beyond

In its annual predictions, The Achenson Group (TAG), the global food safety consulting group, takes a look at what the food industry can expect over the next 12 months.” For 2020, TAG predicts romaine outbreaks could continue, possible traceability of the supply chains, learning more about food safety culture, the expansion of CBD, THC and other cannabinoids, global standards of Food Safety, labeling protocols, FSMA rules and more.

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These Are The Three Food Safety Trends Of 2020 That You Should Know

The Three Food Safety Trends according to Mekitec

  • Sustainability – Less Waste With Primary Packaging Inspection
  • Traceability & Transparency – Ensured With X-ray Inspection
  • Digitalization – Self-monitoring Critical Control Point

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Improving Food Safety: An Emerging Imperative In Low-income Countries

“Ensuring the safety of nutritious food is central to achieving GAIN’s mission of improving nutrition, especially for the most vulnerable. GAIN’s Stella Nordhagen latest blog is a must-read to find out how to cement food safety as a key pillar of food and nutrition security.”

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Food Safety During the COVID-19 Pandemic

“As SARS-CoV-2 persists around the globe, public health experts continue to monitor ways in which the virus may be spreading. Because it is a novel coronavirus, scientists’ knowledge of all the ways in which the virus may be spreading is evolving. The most up-to-date scientific evidence indicates that SARS-CoV-2, which causes coronavirus disease 2019 (COVID-19), is not transmissible via food but is transmissible between people who are in close contact with each other. Research indicates that SARS-CoV-2 spreads when people infected with the virus expel droplets while coughing or sneezing, and more recent findings suggest that the virus may also be transmitted when infected people—whether symptomatic or asymptomatic—speak and breathe (Cohen 2020, Lanese 2020).”

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