TAG EVP, Regulatory Affairs and TAG Canada Managing Director Cameron Prince discusses the trends and events that impacted the Canadian food industry in 2024 – from both within and across its borders – and how he expects those to carry over into and through 2025 to make for a challenging, changing year.

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In follow up to his look back at the greatest impacts on the food industry in 2024, Dr. David Acheson speculates on where 2025 will take the industry, expecting it to be a year of change and anything but business as usual!

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TAG President and CEO Dr. David Acheson gives his annual retrospective on the past year in the food industry. Discover what stands out as having had the greatest impacts on food safety in 2024, and what it did, and will, all mean for the industry. Then stay tuned in January for his predictions for 2025!

The post Dr. David Acheson Looks Back at 2024: A year of change, angst, and challenges appeared first on .

When a facility has a food safety issue, it is critical to find the root cause to solve the problem and keep it from recurring, but conducting an analysis can be a challenge. In this Episode of TAG Talks Food Safety with host Lisa Lupo, TAG Senior Manager of Food Safety Angela Ferelli Gruber explains the when, what, why and how of root cause analyses, and a simpler, “elegant” way to get to the bottom of an issue.

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Food Safety Culture has been an industry concept for nearly two decades. Yet there is still a great deal of confusion over exactly what constitutes a food safety culture and how to set your GPS to success. In this episode or TAG Talks Food Safety, host Lisa Lupo talks with two TAG Executive Vice Presidents – Ben Miller and Cameron Prince – on why Food Safety Culture is so difficult to define, how to characterize it for your business, and how to set a route that enables you to achieve Food Safety Culture maturity in your facilities. For more on food safety culture, visit www.achesongroup.com/food-safety-culture

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If you are an FDA-regulated food business, you’ve likely heard more acronyms related to the Traceability Rule than you can even name! … FSMA 204 … CTEs … KDEs … FTLs … But if you haven’t yet heard of – or gotten involved with – PFT, you’re missing out! In this episode of TAG Talks Food Safety, Host Lisa Lupo discusses the non-profit, public-private Partnership for Food Traceability – PFT with two of its founders: Ben Miller, executive vice president of regulatory and scientific affairs for The Acheson Group, and Eric Marshall, Principal of Leavitt Partners. For more information, or to join, visit PFTraceability.org.

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Seafood companies are receiving FDA warning letters for noncompliance with Seafood HACCP regulations. Would your facility pass a magnified inspection? In this episode of TAG Talks Food Safey, host Lisa Lupo discusses with TAG Food Safety Director Ranjeet Klair the importance of HACCP in seafooda facilities and provides advice on ensuring compliance both for food safety… and to ward off those nasty 483s, warning letters, or further FDA enforcement. For more on this topic, click to the previously aired “Seafood HACCP: The What, Who, and Why” with Lisa and Ranjeet. And … be sure you don’t miss any episodes! Like, follow, or subscribe to TAG Talks Food Safety on YouTube, Spotify, Apple Podcast or your favorite podcast platform!! #TAGTalks #SeafoodHACCP #usfda

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Being “GFSI certified” is journey that begins with an initial food facility audit to a Global Food Safety Initiative (GFSI) standard to receive certification, then requires regular and unannounced audits to maintain that certification. The road can be long and arduous – but it doesn’t have to be! Take a journey through the world of GFSI with TAG Talks Food Safety Host Lisa Lupo and Guest Expert Kate McInnes, TAG’s Manager of Food Safety and GFSI authority. If you missed part I, link to it now at: Thinking About Taking a GFSI Certification Journey? What you need to know! And be sure to subscribe, like, or follow to ensure you don’t miss an episode!

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