To celebrate our new energy efficient webpage we offer a 50 min free on-line video consultation to small and midium-size companies (up to 200 employees) on sustainability.
Sustainability is not a quick fix but an ongoing focus on impact reduction and social focus in your own organization AND in your supply chain and society.
Nine years ago I wrote my first article on Sustainability in the Danish Dairy and Food Industry World Wide Magazine.
Alectia Danish Dairy & Food Industry, 2012
From time to time, we experience outbreaks of pathogen bacteria, such as Listeria and Campylobacter among the human population.
COVID-19 has shown how vulnerable we are both as individuals and organizations. However the good news is that COVID-19 has demonstrated the value of effective collaboration across the food supply chain, as well as the value of preparedness and creativity among employees, suppliers and customers.
After two exciting and challenging years as Global QEHS Manager, I have chosen to resign from my position at Palsgaard in favor of my own company as a senior consultant within the food industry.
FSSC has recently issued a guidance document for ISO 22000:2018 interpretation and I would like to draw attention to the appendix of the document “Decision tree for the selection and categorisation of PRPs, OPRPs and CCPs ”
This appendix supports the new and more descriptive requirements for handling of potential unsafe products (8.9.4) and release or disposition of nonconforming products.
The 2010s was a decade when the focus was on sustainability - and in recent years many companies have developed a CSR policy and goals - preferably linked to the UN Sustainability Goals (SDGs) launched in 2015.
Just returned after an intense week on the Lead Auditor course in ISO22000: 2018 FSSC at Campden BRI in England.
Microbiological product recalls and withdrawals may be related to problems with cross contamination and hygienic design in food manufacturing equipment and sometimes failure in hygienic design is the root cause of a number of food safety and quality problems.
Sustainability is not a new concept, in fact back in 1907 it was used as a legal term, and the concept was introduced as a term in relation to agriculture, economy and nature in the highly publicized report “Limits to Growth” in 1972 and further expanded within the Brundtland report from 1987.
Cleaning and control of cleaning and hygiene is essential to the food manufacturing industry.
Please click here for photos and information from Pasta Filata Technology Course which took place at the ENIL Dairy School in Frenche-Comté.
What are the environmental impact from food processing, what are they related to, what are the alternatives and how are they managed.
- An Integrated Approach for Improving Performance on People, Planet, Profit and Product
Within the Food & Drink sector special attention should be paid to water usage and waste water disposal. Not only because this represents a significant cost to the industry but also because there is much potential in reusing waster as well as minimizing the amount of dairy waste.