Food Protection Trends - January/February 2021 - 104
Collaboration - Our best recipes come from
bringing our talents together!
We strive to maintain the highest quality
across all aspects of the company through open
collaborative communication, maintaining the
highest level of integrity, and providing innovation
and sustainable renewable resources for our
communities. Our global commitment and vision
is " Eat Well, Live Well " by creating a wonderful,
yet convenient alternative to fast food that is
quickly prepared, safe, and nutritionally balanced
for a healthy lifestyle. Our success lies in creating
values together with our local communities and
our customers as the heart of our business.
Culture of Quality
Quality is not just meeting specifications, but
a true customer focus in everything we do. Quality is a mindset of doing things right the first time.
To achieve our core values, we have embraced
a " Culture of Quality. " This is an evolutionary
process that requires patience, and we are all
committed to continually taking the steps to
create this Culture of Quality every day. We have
chosen to adopt the Four Absolutes of Quality
from Phillip Crosby for our Culture of Quality:
1. Quality means conformance to requirements.
2. Quality comes from prevention.
3. Quality performance standard is zero
defects.
4. Quality measurement is the price of
non-conformance.
104
Food Protection Trends January/February
Quality requirements are created during the
product development stage and are communicated by Sales and Marketing as the " voice of
the customer. " The master specification database used by AFNA is Product Vision, and these
documents become the standard by which we
measure product conformance.
For our employees to become true fans and
advocates of our Culture of Quality, commitment
must be expressed from our Senior Executive
Management team, and as such, we have established four key elements that have significant
impact on the success of establishing a culture
of quality:
1. Leadership emphasis - walk the talk.
2. Message credibility - clear, relevant
quality messages; " Detail Matters; "
" Close enough is not enough! "
3. Pure involvement - Quality corners in
all locations. Communication that spurs
conversations and continuous improvement ideas about quality and commitment
to achieving success. Changing mindsets
from " I can't " to " I'll try " to " I will. "
4. Employee ownership - empowered to
make quality decisions. It is being courageous and understanding that we are all in
this together.
Customers expect the best from us, and
so should we. Quality and Food Safety today
guarantee our future for tomorrow!
15
Food Protection Trends - January/February 2021
Table of Contents for the Digital Edition of Food Protection Trends - January/February 2021
Knowledge, Attitudes, and Implementation of Food Safety Practices among Small Food Businesses Operating at Shared-Use Kitchens
How Food Safety Savvy are Shoppers? Investigating and Impacting Consumers’ Risk Identification Skills at Retail
Tempering Large Tuna Prior to Thawing to Minimize Histamine Formation
Holding Fresh-Cut Produce under Refrigeration May Not Prevent Pathogen Growth: Implications for Time-Temperature Control to Reduce Risk
Characterization of Microgreen Growing Operations and Associated Food Safety Practices
Impact of Good Hygiene Management Practices on the Reduction in Microbial Contamination of Roasted Sheep Meat Sold at Urban Dibiteries in Senegal
Beyond the Bio Efi Papafragkou
PDG Highlight The Retail and Foodservice Professional Development Group
IAFP 2020 IN REVIEW
General Interest Paper Alternative Approaches for Qualitative Microbiological Method Matrix Additions
General Interest Paper Control of Virus Transmission in Food Processing Facilities
Industry Products
Coming Events
Food Protection Trends - January/February 2021 - Cover1
Food Protection Trends - January/February 2021 - Cover2
Food Protection Trends - January/February 2021 - 1
Food Protection Trends - January/February 2021 - 2
Food Protection Trends - January/February 2021 - 3
Food Protection Trends - January/February 2021 - 4
Food Protection Trends - January/February 2021 - 5
Food Protection Trends - January/February 2021 - 6
Food Protection Trends - January/February 2021 - 7
Food Protection Trends - January/February 2021 - Knowledge, Attitudes, and Implementation of Food Safety Practices among Small Food Businesses Operating at Shared-Use Kitchens
Food Protection Trends - January/February 2021 - 9
Food Protection Trends - January/February 2021 - 10
Food Protection Trends - January/February 2021 - 11
Food Protection Trends - January/February 2021 - 12
Food Protection Trends - January/February 2021 - 13
Food Protection Trends - January/February 2021 - 14
Food Protection Trends - January/February 2021 - 15
Food Protection Trends - January/February 2021 - 16
Food Protection Trends - January/February 2021 - 17
Food Protection Trends - January/February 2021 - 18
Food Protection Trends - January/February 2021 - 19
Food Protection Trends - January/February 2021 - 20
Food Protection Trends - January/February 2021 - How Food Safety Savvy are Shoppers? Investigating and Impacting Consumers’ Risk Identification Skills at Retail
Food Protection Trends - January/February 2021 - 22
Food Protection Trends - January/February 2021 - 23
Food Protection Trends - January/February 2021 - 24
Food Protection Trends - January/February 2021 - 25
Food Protection Trends - January/February 2021 - 26
Food Protection Trends - January/February 2021 - 27
Food Protection Trends - January/February 2021 - 28
Food Protection Trends - January/February 2021 - 29
Food Protection Trends - January/February 2021 - 30
Food Protection Trends - January/February 2021 - 31
Food Protection Trends - January/February 2021 - 32
Food Protection Trends - January/February 2021 - 33
Food Protection Trends - January/February 2021 - 34
Food Protection Trends - January/February 2021 - 35
Food Protection Trends - January/February 2021 - Tempering Large Tuna Prior to Thawing to Minimize Histamine Formation
Food Protection Trends - January/February 2021 - 37
Food Protection Trends - January/February 2021 - 38
Food Protection Trends - January/February 2021 - 39
Food Protection Trends - January/February 2021 - 40
Food Protection Trends - January/February 2021 - 41
Food Protection Trends - January/February 2021 - 42
Food Protection Trends - January/February 2021 - 43
Food Protection Trends - January/February 2021 - 44
Food Protection Trends - January/February 2021 - 45
Food Protection Trends - January/February 2021 - Holding Fresh-Cut Produce under Refrigeration May Not Prevent Pathogen Growth: Implications for Time-Temperature Control to Reduce Risk
Food Protection Trends - January/February 2021 - 47
Food Protection Trends - January/February 2021 - 48
Food Protection Trends - January/February 2021 - 49
Food Protection Trends - January/February 2021 - 50
Food Protection Trends - January/February 2021 - 51
Food Protection Trends - January/February 2021 - 52
Food Protection Trends - January/February 2021 - 53
Food Protection Trends - January/February 2021 - 54
Food Protection Trends - January/February 2021 - 55
Food Protection Trends - January/February 2021 - Characterization of Microgreen Growing Operations and Associated Food Safety Practices
Food Protection Trends - January/February 2021 - 57
Food Protection Trends - January/February 2021 - 58
Food Protection Trends - January/February 2021 - 59
Food Protection Trends - January/February 2021 - 60
Food Protection Trends - January/February 2021 - 61
Food Protection Trends - January/February 2021 - 62
Food Protection Trends - January/February 2021 - 63
Food Protection Trends - January/February 2021 - 64
Food Protection Trends - January/February 2021 - 65
Food Protection Trends - January/February 2021 - 66
Food Protection Trends - January/February 2021 - 67
Food Protection Trends - January/February 2021 - 68
Food Protection Trends - January/February 2021 - 69
Food Protection Trends - January/February 2021 - Impact of Good Hygiene Management Practices on the Reduction in Microbial Contamination of Roasted Sheep Meat Sold at Urban Dibiteries in Senegal
Food Protection Trends - January/February 2021 - 71
Food Protection Trends - January/February 2021 - 72
Food Protection Trends - January/February 2021 - 73
Food Protection Trends - January/February 2021 - 74
Food Protection Trends - January/February 2021 - 75
Food Protection Trends - January/February 2021 - 76
Food Protection Trends - January/February 2021 - 77
Food Protection Trends - January/February 2021 - 78
Food Protection Trends - January/February 2021 - 79
Food Protection Trends - January/February 2021 - Beyond the Bio Efi Papafragkou
Food Protection Trends - January/February 2021 - 81
Food Protection Trends - January/February 2021 - 82
Food Protection Trends - January/February 2021 - 83
Food Protection Trends - January/February 2021 - 84
Food Protection Trends - January/February 2021 - 85
Food Protection Trends - January/February 2021 - 86
Food Protection Trends - January/February 2021 - PDG Highlight The Retail and Foodservice Professional Development Group
Food Protection Trends - January/February 2021 - 88
Food Protection Trends - January/February 2021 - IAFP 2020 IN REVIEW
Food Protection Trends - January/February 2021 - 90
Food Protection Trends - January/February 2021 - 91
Food Protection Trends - January/February 2021 - 92
Food Protection Trends - January/February 2021 - 93
Food Protection Trends - January/February 2021 - 94
Food Protection Trends - January/February 2021 - 95
Food Protection Trends - January/February 2021 - 96
Food Protection Trends - January/February 2021 - 97
Food Protection Trends - January/February 2021 - 98
Food Protection Trends - January/February 2021 - 99
Food Protection Trends - January/February 2021 - 100
Food Protection Trends - January/February 2021 - 101
Food Protection Trends - January/February 2021 - 102
Food Protection Trends - January/February 2021 - 103
Food Protection Trends - January/February 2021 - 104
Food Protection Trends - January/February 2021 - 105
Food Protection Trends - January/February 2021 - 106
Food Protection Trends - January/February 2021 - 107
Food Protection Trends - January/February 2021 - 108
Food Protection Trends - January/February 2021 - 109
Food Protection Trends - January/February 2021 - 110
Food Protection Trends - January/February 2021 - 111
Food Protection Trends - January/February 2021 - 112
Food Protection Trends - January/February 2021 - 113
Food Protection Trends - January/February 2021 - 114
Food Protection Trends - January/February 2021 - 115
Food Protection Trends - January/February 2021 - 116
Food Protection Trends - January/February 2021 - 117
Food Protection Trends - January/February 2021 - 118
Food Protection Trends - January/February 2021 - 119
Food Protection Trends - January/February 2021 - 120
Food Protection Trends - January/February 2021 - 121
Food Protection Trends - January/February 2021 - 122
Food Protection Trends - January/February 2021 - 123
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Food Protection Trends - January/February 2021 - 125
Food Protection Trends - January/February 2021 - 126
Food Protection Trends - January/February 2021 - 127
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Food Protection Trends - January/February 2021 - 130
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Food Protection Trends - January/February 2021 - 133
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Food Protection Trends - January/February 2021 - 135
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Food Protection Trends - January/February 2021 - 137
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Food Protection Trends - January/February 2021 - 139
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Food Protection Trends - January/February 2021 - 143
Food Protection Trends - January/February 2021 - 144
Food Protection Trends - January/February 2021 - 145
Food Protection Trends - January/February 2021 - 146
Food Protection Trends - January/February 2021 - 147
Food Protection Trends - January/February 2021 - 148
Food Protection Trends - January/February 2021 - 149
Food Protection Trends - January/February 2021 - 150
Food Protection Trends - January/February 2021 - 151
Food Protection Trends - January/February 2021 - General Interest Paper Alternative Approaches for Qualitative Microbiological Method Matrix Additions
Food Protection Trends - January/February 2021 - 153
Food Protection Trends - January/February 2021 - 154
Food Protection Trends - January/February 2021 - 155
Food Protection Trends - January/February 2021 - 156
Food Protection Trends - January/February 2021 - 157
Food Protection Trends - January/February 2021 - 158
Food Protection Trends - January/February 2021 - 159
Food Protection Trends - January/February 2021 - 160
Food Protection Trends - January/February 2021 - 161
Food Protection Trends - January/February 2021 - 162
Food Protection Trends - January/February 2021 - General Interest Paper Control of Virus Transmission in Food Processing Facilities
Food Protection Trends - January/February 2021 - 164
Food Protection Trends - January/February 2021 - 165
Food Protection Trends - January/February 2021 - 166
Food Protection Trends - January/February 2021 - 167
Food Protection Trends - January/February 2021 - 168
Food Protection Trends - January/February 2021 - 169
Food Protection Trends - January/February 2021 - 170
Food Protection Trends - January/February 2021 - 171
Food Protection Trends - January/February 2021 - Industry Products
Food Protection Trends - January/February 2021 - 173
Food Protection Trends - January/February 2021 - 174
Food Protection Trends - January/February 2021 - 175
Food Protection Trends - January/February 2021 - Coming Events
Food Protection Trends - January/February 2021 - Cover3
Food Protection Trends - January/February 2021 - Cover4
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