Reducing food loss and waste is not only an environmental or financial responsibility. It is also closely connected to effective food safety management. Poor storage, inadequate stock rotation, process failures, damaged packaging, temperature abuse, contamination, incorrect labelling, and unsuitable handling practices can all result in food being unnecessarily discarded.
This webinar will explore practical food safety practices that organisations can apply to prevent avoidable food loss and reduce waste without compromising consumer protection. Participants will examine the contribution of purchasing, supplier control, storage, production planning, process control, shelf-life management, handling, monitoring, and employee awareness. The session will encourage organisations to identify where and why food is being lost and to implement responsible improvements that protect food safety while preserving resources, reducing costs, and creating value