Digital supply chain solutions for visibility, quality, and compliance.
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Watch our on demand webinar with Dr. David Acheson, President and CEO of The Acheson Group, Gisi Herjolfsson, Co-founder and CEO of Controlant, and Food Safety Magazine on how to develop an effective risk-mitigation strategy for your end-to-end food supply chain. Duration is 60 minutes.
The integrated global cold chain, which includes multiple touch points, requires seamless movement of product and data between all stakeholders—from food growers and manufacturers, to transportation partners, ports, cold storage providers and others who collectively ensure food safety, quality, and freshness. Any broken link can lead to product damage, reputational damage, and a decrease in consumer trust.
What are the best practices and regulations that should be considered when building a proactive food safety program for the cold chain? What other important considerations should be covered? What investments and innovations are making the most impact while mitigating risk across the global cold chain? How can you separate hype from reality and determine how these solutions can meet the high-stake demands?
Participants examine this topic from several angles, including:
Dr. David Acheson is President & CEO of The Acheson Group (TAG). David brings decades of experience across the entire food and import safety sector, helping clients enter new markets, enhance the value of their products, and navigate dynamic scientific and regulatory systems. David’s background in medicine, food safety, molecular pathogenesis and the regulatory environment of both FSIS and FDA provides a unique depth of experience that is shared with TAG’s clients.
Gisli Herjolfsson is co-founder and CEO of Controlant. Gisli leads Controlant’s efforts in pioneering end-to-end cold chain visibility solutions and services for a globally connected food supply chain. The company’s automated solutions deliver real-time temperature monitoring and product movement traceability and services that facilitate proactive risk mitigation and improved operational efficiencies while ensuring food quality and safety, from farm to fork.
Moderated by: Barbara Van Renterghem, Editorial Director, Food Safety Magazine