Food safety data coupled with data visualization tools can help decision makers quickly pivot their safety and quality strategies when necessary.
Judy Sebastian, Food Quality & Safety's blogger, holds dual specialization in public health and safety and organizational development. Equipped with more than 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 Apex Food Consultants and is currently based in Portland, Ore. Reach her at firstname.lastname@example.org.
Articles by Judy Sebastian
We are only scratching the surface when it comes to understanding our unconscious biases; there is much work to be done.
A recent study has revealed an alarming increase in the population size of marine parasites. With effective food safety measures in place, consumer safety can be assured.
Revisit your training approach to ensure you’re still creating meaningful learning experiences and are mindful of learners’ needs.
The essence of an effective food safety culture lies in fostering an environment that feels safe and inclusive to everyone involved.
Food businesses and certification bodies are exploring new ways to gather, analyze, and report data based on virtual audit findings.
Food and grocery delivery services are not completely without risk, but can be maintained through some thoughtful best practices.
During a pandemic, a composed, collected, and educated approach to crisis communications is critical.
It’s important for food safety professionals to be mindful of basic infection control.
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.