Seán Leighton

Building a strong food safety culture goes beyond compliance; It’s about cultivating an environment where every team member feels confident, equipped, and empowered to uphold food safety. Dr. Lone Jespersen provides valuable insights into the role of data in maturing food safety culture, real challenges in communicating food safety data effectively, and practical ways to engage every stakeholder in your organization in our on-demand webinar. Don’t miss out on these expert insights: https://lnkd.in/gMXV7cbr

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Interesting article by Food Safety Magazine on Food Safety Practices in Response to Growth in Fresh Prepared Foods #FoodSafetyMagazine #foodsafety (free sub. required): https://t.co/OuqOhgiii9

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Don’t let the year close with supplier uncertainty. NSF’s Supplier Assurance audits provide the critical edge you need to confirm food safety and regulatory compliance—giving you peace of mind before 2024 wraps up. With NSF’s expert auditors and detailed reports, you’ll know exactly where your suppliers stand. Boost consumer confidence, protect your brand, and take control of your supply chain with NSF. Act now and secure your supply chain with NSF https://bit.ly/4103Hfh #NSFSupplierAssurance #FoodSafety #BrandProtection #B2B #EndOfYearPush #SupplyChainSecurity #NSF

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A big day for poultry processors. The industry has proactively raised the standard for this very specific class of products, by educating the consumers of the risk of undercooked poultry. As Salmonella occurs naturally in poultry, it is exceedingly difficult to completely eliminate in raw frozen products, and breaded products containing egg have a secondary source of potential contamination from contaminated eggs. It remains to be seen what the acceptable levels of salmonella will be, and the industry can look into the following steps- 1. Aggressive campaigns to educate consumers on safe cooking 2. Consumer Education on how to use a thermometer properly 3. Develop products that reach 165F more consistently - advanced coatings and starches may need to be developed to trap heat and reduce moisture loss

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What is the consumer motivation to purchase plant-based cheese? And does plant-based cheese have to taste exactly like dairy cheese? Warner et al from the Department of Food, Bioprocessing, and Nutrition Science at North Carolina State University presented their study at the Institute of Food Technologists (IFT)'s annual event and expo in Chicago this week, key points as follows: 1. Dairy cheese is perceived as superior in flavor and texture. 2. Plant-based cheese is perceived as more sustainable, more ethical and healthier. 3. More than 80% of consumers say that taste/flavor, ingredients, and texture influence their purchase decision. 4. The top 5 most important attributes are as follows: - Taste/Flavor - Ingredients - Texture - Protein content - Made from plant or plant derived sources 5. Although great taste is desired, 61% of consumers indicate that plant-based cheese doesn’t have to taste exactly like dairy cheese. Unsurprisingly, the recommendation from the study for the plant-based cheese industry is to focus on the improvement of flavor and texture in order to retain current consumers and reach potential new consumers. Edlong Flavor Solutions

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Food industry leaders, this one is for you! #ICYMI the latest Beyond the Shelf episode is out, featuring Katy Jones, CEO of Trustwell, and a leader in food safety and transparency. In this episode, Katy shares her expertise in navigating regulations while prioritizing safety, predicting trends, and embracing new technology and change management. Check out the recap blog and episode here: https://lnkd.in/gyU8KX_G #foodsafety #foodindustry #specificationmanagement #labeling #packaging #supplychain

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Is your food safety program audit provider adding value? The NSF Food Safety Audit Discovery Program allows you to experience the value an NSF audit process can offer at a smaller number of locations, prior to transitioning your entire program. Find out more: https://bit.ly/40XbJW4 #FoodSafety #FDAFoodCode #NSF #RetailAudit

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Consumers should look at product ingredients such as dyes/colors, sugar replacers, MSG, GMOs, and preservatives when considering food safety. (see article: https://ow.ly/Vk3r50TEafw) #FoodSafety #FarmsCloseBy #DefineLocal #hyperlocal #local #franchise #franchiseopportunity #EndAlz #invest #investment #investor #VC #hydrogen

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Check out the book, "How to Sell Food Safety," which offers valuable insights on how to get your executives to buy into food safety efforts #FoodSafety #FoodSafetyCulture #IndustryInsights

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At NSF, we believe in deep diving into your food safety store audit results and working as your partner to help you to address and mitigate any risks. This is because our auditors have a coaching and improvement mindset which goes beyond collecting data. We’re here to help you improve at each and every audit. Find out how our audits can transform your food safety performance: https://bit.ly/4cm29i2 #NSF #FoodSafety #RegulatoryCompliance #OperationalExcellence

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At NSF, we believe in deep diving into your food safety store audit results and working as your partner to help you to address and mitigate any risks. This is because our auditors have a coaching and improvement mindset which goes beyond collecting data. We’re here to help you improve at each and every audit. Find out how our audits can transform your food safety performance: https://bit.ly/3YQhDap #NSF #FoodSafety #RegulatoryCompliance #OperationalExcellence

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🔍 Exploring the Future of Food Safety: Dive into this article examining the challenges faced by the FDA and USDA in keeping pace with technological and market advances. Stay informed on the evolving landscape of food safety regulation with EATS. #FoodSafety #EATS2025 https://shorturl.at/ajrzG

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The FDA plans to publish a proposed rule for front-of-package labels this year to provide at-a-glance nutrition information so consumers may identify foods that can help them make healthy choices. 🔽 Much more here 🔽 https://ow.ly/P4mo50ThOiu #foodindustry #foodandbeverage #foodmanufacturing #packaging

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