How intelligent systems are transforming safety and quality control initiatives.
Judy Sebastian, Food Quality & Safety's blogger, is a safety and quality consultant and trainer with the Dubai-based consultancy, Apex Food Consultants. Her professional journey began as an industrial biotechnologist working closely with food manufacturers, retailers, and food testing laboratories, whilst wearing several hats as a lab technician, food safety officer, and eventually a consultant. Being an avid writer and traveler, Judy has worked with various food and beverages brands across the Middle East, Asia, Europe, and the U.S., which in turn has added to her reservoir of food culture experiences. When she isn’t consulting, Judy is a learning and development professional who assists brands with organizational development and trainings through onsite and e-learning platforms. Reach her at firstname.lastname@example.org or follow her culinary travels on social media as @foodsheblogged.
Articles by Judy Sebastian
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The intake process helps set measurable goals, calculate risks, and map necessary resources to see safety management systems to fruition.
Creating and fostering an integrated culture that remains sustainable and effective, regardless of generational differences.
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Current water crises highlight the need for more practical, timely, and research-based potable water regulatory programs.
There is a growing need for food businesses to ensure religious compliance, apart from meeting established health and safety food labeling requirements.
This lifestyle trend could be creating more industry problems, including adding to food wastage.
3 reasons why HACCP teams are moving away from the traditional multidisciplinary attitude to an interdisciplinary approach.
As promising as big data systems may appear, numerous regions are encountering glitches in operation.