Ep. 58: The Hershey Company - Taking the Mystery Out of Manufacturing

FAACT's Roundtable

English - March 24, 2021 13:00 - 22 minutes - 15.8 MB - ★★★★★ - 10 ratings
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Previous Episode: Ep. 57: Understanding PTSD and Food Allergies

Next Episode: Ep. 59: Behind the Scenes at Allergic Living with Gwen Smith

In this episode, we explore the complex system of the food safety culture at The Hershey Company with Kevin Boyd, PhD, Manager of Allergen and Toxicology, and Megan Kenjora, Senior Manager of Food Safety Culture. Listen to how their work is more than executing protocol to keep people with food allergies safe, but how science, safety, and passion merge to create tasty treats worldwide.

To keep you in the know, here are a few links to topics mentioned in the podcast:

The Hershey Company Food Labeling Food Allergen Labeling and Consumer Protection Act (FALCPA)

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Thanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!

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