The company responsible for the sunflower seed / Listeria recall, SunOpta, is looking at long term options for the company. One immediate change was to move the Quality function out of operations.
Star Tribune
http://www.startribune.com/pressed-by-big-shareholder-sunopta-taps-adviser-to-review-options/384758211/
Pressed by big shareholder, SunOpta selects adviser to review options
Firm shifts quality assurance duties, hires strategic adviser in wake of sunflower nut troubles.
By Kristen Leigh Painter Star Tribune
June 28, 2016 — 9:08pm
Showing posts with label crisis management. Show all posts
Showing posts with label crisis management. Show all posts
Thursday, June 30, 2016
Thursday, May 12, 2016
Chipotle Retains Food Safety Gurus as Board Wants Ability to Pick Executive Board
Chipotle shareholders approved a proposal to give the chain's board approval to be able to nominate directors to the board. At the same time, the chain acknowledge that it had hired two additional food safety experts.
Reuters
http://www.reuters.com/article/us-chipotle-shareholders-idUSKCN0Y2049
Business | Wed May 11, 2016 6:22pm EDT
Chipotle shareholders vote for more power to pick board
LOS ANGELES | By Lisa Baertlein
Reuters
http://www.reuters.com/article/us-chipotle-shareholders-idUSKCN0Y2049
Business | Wed May 11, 2016 6:22pm EDT
Chipotle shareholders vote for more power to pick board
LOS ANGELES | By Lisa Baertlein
Thursday, August 1, 2013
Industry Guidelines for Handling Foodborne Illness Investigation
CIFOR (The Council to Improve Foodborne Outbreak Response) released guidelines for industry to follow in the event of a foodborne illness outbreak investigation. This is very nice resource that warrants a review by every food company. It provides a thorough review of the steps that occur when there is a foodborne illness that may be associated with an establishment.
The 78 page document lists procedures as well as forms that should be incorporated into a company’s crisis management plan. It details the roles of government and the food establishment in the event of a food emergency.
It was developed through a collaboration of food industry professionals and government authorities including FDA, USDA, and CDC.
Food industry owners or managers, need to print, review, and implement this document as part of the crisis management planning. Then keep it along with the required documentation as part of the company’s proactive action plan in the unfortunate event of the establishment may be involved in food illness outbreak.
HHS News Release 7/30/13
Guidelines provide tools for companies aiding government outbreak responders
http://www.hhs.gov/news/press/2013pres/07/20130730b.html
Health and Human Services Secretary Kathleen Sebelius and Agriculture Secretary Tom Vilsack today commended the Council to Improve Foodborne Outbreak Response (CIFOR) for the new CIFOR Foodborne Illness Response Guidelines for Owners, Operators and Managers of Food Establishments.
The 78 page document lists procedures as well as forms that should be incorporated into a company’s crisis management plan. It details the roles of government and the food establishment in the event of a food emergency.
It was developed through a collaboration of food industry professionals and government authorities including FDA, USDA, and CDC.
Food industry owners or managers, need to print, review, and implement this document as part of the crisis management planning. Then keep it along with the required documentation as part of the company’s proactive action plan in the unfortunate event of the establishment may be involved in food illness outbreak.
Print it today!
HHS, USDA and the
food industry welcome new guidelines promoting industry
Guidelines provide tools for companies aiding government outbreak responders
http://www.hhs.gov/news/press/2013pres/07/20130730b.html
Health and Human Services Secretary Kathleen Sebelius and Agriculture Secretary Tom Vilsack today commended the Council to Improve Foodborne Outbreak Response (CIFOR) for the new CIFOR Foodborne Illness Response Guidelines for Owners, Operators and Managers of Food Establishments.
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