Bakers need to keep up with food safety protocols.

Having difficulty viewing this message? View it in a browser. forward subscribe June 24, 2021 TOP STORY Recall risk doesn’t sleep for COVID-19 Bakers need to keep up with air quality, allergen adulteration and foreign materials as manufacturing sites resume operations. MORE NEWS Heading off outbreaks Highlighting the latest trends in E. coli detection and prevention. Making livestock traceability work The Agricultural Business Council of Kansas City convened a panel of experts to discuss the pros and cons of implementing an individual animal ID system. Four in 10 consumers identify as clean eaters IFIC finds more people are avoiding chemical-sounding ingredients. Subscribe to Food Business News and get print or digital access today! Free Magazine Subscription To ensure delivery to your inbox, add foodbusinessnews@sosland-email.com to your address book or safe sender list. This is an unmonitored email address and replies will not be responded to. If you have questions or comments, please email us at subscriptions@sosland.com. Update your account     Forward     Subscribe     Unsubscribe THE MOST TRUSTED RESOURCE FOR FOOD INDUSTRY PROFESSIONALS ©2021 Sosland Publishing® 4801 Main Street, Suite 650, Kansas City, MO 64112 Privacy Policy