TAG Talks Food Safety

Lisa Lupo and Eric Edmunds discuss Delta 8 THC and its controversial legality. Delta 8 THC is similarly related to Delta 9, the cannabinoid that is known for containing a psychoactive property or leading to a high.

Lisa Lupo and Brent Kobielush discuss why BPA gets a bad rap. Many different industries, including food, use BPA. In relation to food, BPA is associated with most commonly polycarbonate plastic, but also many other materials.

Lisa Lupo and Lily Yang discuss how worker accessibility can help your food business. Accessibility in relation to understanding and application of all aspects of the food industry by those who work in it.

Lisa Lupo and Dr. Liliana Casal-Wardle discuss leadership roles within food safety culture. Leadership doesn't always apply to the top positions in a business.

Lisa Lupo and Brent Kobielush discuss ensuring the judicious use of food allergen precautionary label. Allergen labeling allows manufacturing companies to communicate potential risks of the food they are producing to consumers.

The Acheson Group's Director of Food Safety, Brent Kobielush discusses how risk and hazard differ and why it is important in prevention control decisions.

The Acheson Group's Director of Food Safety, Ranjeet Klair discusses the importance of at least an annual recall effectiveness check in food safety facilities.

The Acheson Group's Director of Food Safety, Ranjeet Klair discusses the importance of at least an annual recall effectiveness check in food safety facilities.

The Acheson Group Founder and President, David Acheson discusses the challenges of 2021 and what to look out for in 2022. Throughout 2021 the food industry was impacted by COVID.

Lisa Lupo and Lacey Keesee discuss why your facility should audit itself. Often food and beverage processing plants undergo food and safety audits that are required, but TAG recommends to conduct internal audits as well.

Lisa Lupo, Sam Davidson, and Ranjeet Klair talk about food defence in Canadian facilities and why it is essential to go a step beyond the basic plan to ensure you have a full threat assessment program.

Lisa Lupo and Christopher Snabes talk about economically motivated adulteration of food. This type of food fraud is typically done to increase a company's profits.

TAG's Director of Food Safety, Sam Davidson and TAG's Senior Advisor for Food Safety, Ranjeet Klair talk about the Safe Food for Canadians Act. In 2019 the SFCA consolidates food regulations into single set with SFCR.

The Acheson Group Founder & President, David Acheson discusses the impact of hepatitis A in the workplace. Hepatitis A lives in humans and David identifies how a food facility can prevent such outbreak from occurring.

The Acheson Group's Director of Communication, Lisa Lupo discusses the importance of food safety education for consumers.

Dr. Lily Yang discusses the importance of food safety education focusing on cultural inclusivity and responsiveness, accessibility and ease of information transfer, and access to education.

The Acheson Group Founder & President David Acheson discusses protecting against respiratory viruses in the workplace. How to help and aid employee wellness.

Eric Edmunds talks about the food supply chain traceability rule. The FDA can identify high-risk foods with the newly developed rule.

Senior Advisor Richard Simmons discusses GFSI programs, SQF, BRC, and FSSC22000.

Dr. Liliana Casal-Wardle discusses food safety culture. How to implement food safety culture into a food facility.

Dr. Liliana Casal-Wardle discusses food safety culture. How to implement food safety culture into a food facility.

Eric Edmunds discusses allergens and the newly passed law, making sesame the ninth allergen to require labeling in the United States.

The Acheson Group's Vice President of Regulatory Affairs, Cameron Prince, discusses best practices in cannabis and hemp production for quality and safety. Product issues with cannabis edibles.

Director of Food Safety, Christopher Snabes, talks about the importance of having a food defense plan. FSMA requiring food defense plans.

COVID-19 has caused businesses around the world to consider worker protections in ways most had never previously thought much about. In this latest video from TAG, Dr. David Acheson, the Founder and President of TAG, discusses what the pandemic has taught us about being prepared for emerging illnesses and the havoc they can wreak.