Food Fraud, Ingredient Hazards, Recalls
Current threats and how to manage them

COVID-19 wasn’t the only hazard the food industry faced in 2020. Microbes, allergens, foreign bodies, and other adulterants continued to be a problem and led to a record number of food recalls. We also saw a major spike upward in chemical issues for the year, mainly due to ethylene oxide in sesame seeds during Q4. Food fraud was widespread, possibly aided by COVID-related supply chain disruptions.


Identifying and controlling biological, chemical and physical threats to food products continues to be one of our industry’s biggest challenges, and it was made even harder by the added demands of the global pandemic. More than ever, companies need a better way to react quickly to emerging new threats.


This informative webinar reviewed current trends in food fraud and other ingredient risks. We’ll show you how some industry-leading companies are responding to these challenges with new technologies for identifying, assessing and scoring potential threats to their products.



Current Risk Scores from FoodChain ID

Based on Data from HorizonScan by Fera™


PARTICIPANTS WILL LEARN:

  • Which biological, chemical, or physical hazards caused the most food recalls in 2020
  • Which food categories are currently most prone to food fraud
  • A cutting-edge approach to assessing raw material risks
  • How automation can increase efficiency while reducing recall risk

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MEET OUR PRESENTER:


Ron Stakland

Senior Director Business Development - FoodChain ID


Ron is Global Product Director and subject matter expert for HorizonScan, a web-based software service developed by Fera Science, Ltd. that tracks food safety alerts affecting nearly 600 food commodities from more than 180 countries. HorizonScan™ is the most comprehensive database of its kind and is widely used by food companies to identify and assess potential food safety hazards in their supply chains, research the food safety history of over 33,000 suppliers, and comply with FSMA and GFSI standards. Ron advises many food industry clients on how to improve their supply chain risk management programs, including an innovative system for automating many of the tasks that are currently done manually by most companies.

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