Food portion sizes have increased over the last few decades. Here’s a look at a few factors that have influenced the expansion of both the average plate size and the quantity of food on it.
Judy Sebastian, Food Quality & Safety's blogger, has a dual specialization in public health and safety and organizational development. Equipped with over 10 years of experience in food safety systems implementation, workplace culture assessments, and talent development strategies, she is passionate about global food culture and how it impacts our daily lives. Judy is a certified trainer and consultant with Dubai-based consultancy Apex Food Consultants and is currently based in Portland, Ore. Reach her at judysebatian@gmail.com.
Articles by Judy Sebastian
Integrating Technology with Food Safety Management
Food safety leaders are recognizing and leveraging the benefits of integrating technology with food safety and quality management.
Managing Change as a Food Safety Professional
Last month, we shared a high-level overview of what change management is, its significance in the food industry, and why it’s important for food safety professionals to integrate it into food safety management. This post will briefly explain some steps and best practices that can be implemented by food safety leaders. Create an Awareness Before… [Read More]
The Importance of Change Management in Food Safety
Change is both inevitable and constant. Food safety professionals around the world have to remain up to date on subject areas such as Threat Assessment and Critical Control Points, Vulnerability Assessment and Critical Control Points, blockchain and Internet of Things ecosystems, and more. External factors such as socio-economic changes, climate change, and access to adequate… [Read More]
The Impact of Unconscious Bias on Food Safety Auditing
Here are a few ways that unconscious biases may manifest themselves during a food safety audit.
Science and Storytelling Go Hand in Hand
Food scientists lack the ability to convert scientific facts/findings into relatable language for those with limited exposure to science.
Best Practices for Creating an Effective HACCP Manual
Ensuring a HACCP manual remains relevant, up-to-date, and accessible are essential for any food safety management system.
4 Core Competencies for 21st Century Leaders
Today’s food safety leaders need to be in-sync with both the vision of organization and the collective vision of their team.
Regional Culture’s Connection to Food Safety Risks
A look at how the values and beliefs of different regions are influencing control measures.
Why Farm Biodiversity Matters
Establishing a direct correlation between farm biodiversity and food safety and security.
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