The food supply chain has been stretched to a breaking point since the start of COVID-19. Compounding supplier challenges have put a strain on meeting production goals, and in some cases, have jeopardized safety and quality specifications.
Suppliers are faced with issues such as logistics backlogs, natural disasters that impact food safety standards and availability of ingredients, a reduction in skilled labor, and global economic shifts – all of which can have a negative impact on your food production quality and schedule.
Join TAG’s Executive Senior Director of Food Safety and Supply Chain Risk Management, Dr. Liliana Casal-Wardle, as she explains how to establish an emergency sourcing plan with strong food safety controls in place that can be rapidly enacted as needed. You’ll learn what trends to look for to identify supplier risk, key steps to building an effective emergency sourcing plan, and real examples of how an emergency sourcing plan can provide the tools to meet food safety compliance, and consumer expectations.
