There is so much choice about what to eat, where to eat and how to eat it, if your customers read or hear or see something about your product they do not like, they will not buy from you. If you put their health at risk, if you do not act ethically or if you mislead them, they will not buy from you.
But it is not just your brand you need to worry about. When one company is a victim of food crime, commits fraud or mislabels their products, it sets off reverberations across the entire industry. Consumer confidence is lost and buying habits change.
Food safety and quality is an industry-wide challenge which can only be tackled with collaboration and knowledge sharing.The food industry must work together to protect consumer confidence and trust.
In September 2016, Qualsys Ltd was part of the Food Safety Trends Conference at London Museum of Docklands where food manufacturers, processors and retailers shared their experiences and expertise.
Thanks to the input from 120+ delegates from across the food industry, we have put together this booklet of 10 case studies answering some of the questions and topics covered during the conference.
The booklet will provide you with essential insights, opportunities, and help you to mitigate risk in your own food safety management system.
What is included?
1: Accountability - Sue Ashford Associate Director of QSEH at Coca Cola shares her non-conventional approach to improving employee accountability.
2: Engaging Team with Quality - John Carter VP Quality and Sustainability of Dairy at Danone shares 3 key pillars for Cultural change.
3: Controlling Processes when Company is Rapidly Expanding - Salvatorre Ranchetti, Group Quality Director at Ferrero discusses how the company manages a global quality management system.
4: Leadership Engagement - Chris Moore at Compass Group shared strategies for engaging leadership with quality.
5: Inconsistent Allergen Tests - Manufacturers advise how to tackle risks of food allergens.
6: Food Fraud - John O'Brien, Deputy Head of Nestle Research Centre shares techniques for protecting the brand from supply chain vulnerabilities.
7: Barriers to entry - Roy Kirby, Global Director of Food Safety at Mondelez advises how the industry can raise barriers for entry to protect industry reputation.
8: Keeping up with Legislative changes - Stephen Pugh, an EU food labelling consultant provides a list of trustworthy resources for keeping up with legislative changes.
9: Food Crime - Andy Morling, Head of Food Crime at the FSA's National Food Crime Unit explains food crime and escalating suspicious activity.
10: Food Waste - Dr Nikos Mavroudis, Head of Food Engineering and Separation Actives at Northumbria University discusses how separational laws can help remove toxins to reduce food waste and get more nutritional options.
Download Food Safety Insights Booklet here
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