Sanitation is crucial for snack and bakery facilities, especially this year during the COVID-19 pandemic. Legacy facilities must be brought up to code, but there are potential problems lurking in new facilities, as well. Pest control maintenance is also key.
Safe ingredient handling and keeping dust to a minimum are important food safety considerations for snack and bakery companies. Lessening sanitation obstacles is also a strategic goal.
Snack Food & Wholesale Bakery was recently able to talk to Richard Galloway, oils consultant, United Soybean Board, about puff pastry applications, high oleic soybean shortening, and soy-based baker's margarine
Snack Food & Wholesale Bakery was recently able to talk to Steve Lightman, group president, gourmet foods & gift baskets, 1-800-FLOWERS.COM, Inc., about COVID-19 challenges and growth for the Harry & David brand
There are many ways to improve food safety using software and technology. Blockchain, going paperless, and audit software are just a few options, and many companies are constantly innovating and improving their technologies.
I was watching the TV show Black-ish a few weeks ago, and they decided to incorporate COVID-19 into the show—which I suppose makes sense, since Rainbow (one of the main characters) is a doctor.