FlexXray Blog

Chris Keith

Chris Keith is an experienced leader with a demonstrated history of developing highly efficient teams, creating and implementing successful sales programs, and building and maintaining solid relationships. A dynamic sales/marketing professional skilled in the entire sales "process" including the ability to communicate effectively at a senior leadership level.

Recent Posts

How easy is Inspecting and Salvaging Product?

Posted by Chris Keith on Mar 26, 2020 1:45:00 PM

FlexXray is the global leader in Inspection & Recovery Services dedicated to serving food and beverage companies. We are currently inspecting about 250 truckloads a month through multiple facilities, helping over 900+ customers salvage good, on-hold product. By salvaging over 98% of inspected product, we help our customers save millions of dollars a year and protect their brand reputations.

Read More

Foreign Material Contamination: It Happens to the Best of Us

Posted by Chris Keith on Mar 18, 2020 4:15:00 PM

The United States of America has one of the safest and best food supplies in the world. Thousands of companies process, prepare and deliver foods of every shape, size and flavor to families across the country. We’re thankful for that every day, from fast food options, to breakfast cereals at home, to Thanksgiving dinner.

Read More

10 Myths and Facts About Food Safety

Posted by Chris Keith on Sep 23, 2019 9:18:00 AM

As a professional in the food industry, you’ve probably heard a lot of food safety myths — but you may not have realized that they didn’t tell the whole story. Until you can separate fact from fiction, you can't make the absolute best choices for your company. Let's look at some of the common food safety myths… debunked.

Read More

Topics: X-ray Food Inspection, Meat and Poultry, Recalls and Lawsuits

The Most Contaminated Foods — and What’s Contaminating Them

Posted by Chris Keith on Sep 9, 2019 9:20:00 AM

Contamination of food by foreign materials continues to be a problem for food manufacturers. While the first half of 2019 saw a dramatic increase in recalls, a deeper dive into those recalls gives a closer look at the most contaminated foods as well as provides insight into the most common vehicles for contamination in the food industry.

Read More

Topics: X-ray Food Inspection, Processed Foods, Recalls and Lawsuits

When Do Portable X-Ray Machine Rentals Make Sense?

Posted by Chris Keith on Aug 26, 2019 9:04:00 AM

Keeping your food safe is a top priority, and that means safeguarding it against everything from food-borne illness to physical contaminants. X-ray inspection can help with the latter and ensure that your product is free from foreign materials.

When sending it out for inspection doesn’t make sense, X-ray rentals provide another option. But when do portable X-ray machine rentals make the most sense?

Read More

Topics: X-ray Food Inspection, X-ray Rentals

The Complete Guide to Metal Detection Services in the Food Industry

Posted by Chris Keith on Aug 22, 2019 8:15:00 AM

As food becomes more processed, the risk of foreign contaminants finding their way into edible products increases. Each step in the production line presents one more opportunity for contamination, either through human or mechanical error. Metal detection services can help prevent metal fragments hidden in food from reaching consumers and provides a way to find slivers of different metals that would be missed throughout the production process.

Read More

Topics: X-ray Food Inspection, Product Packaging, Processed Foods

The Impact of Food Waste and Why It Matters to Your Company

Posted by Chris Keith on Jul 9, 2019 8:59:00 AM

Food waste in the U.S. has become a significant problem from both an economic and environmental perspective. About 40% of the food grown domestically ends up in landfills, which means we’re throwing away an estimated $218 billion worth of food each year. That’s 1.3% of America’s gross domestic product.

The cost for food companies continues climbing; according to the Food Waste Reduction Alliance (FWRA), food manufacturers generate 53 pounds of food waste per every thousand dollars of company revenue. While 43% of food waste comes from families who throw out the food and beverages they’ve bought, the larger percentage of waste comes from manufacturers, retailers and restaurants.

As the industry gains greater awareness about how much food waste is costing food companies, more initiatives are being developed to curb it. Such measures not only lower the amount of waste being generated, but also improve the financial health of food manufacturers, both individually and for the industry as a whole.  

Read More

Topics: Food Waste

Reputation Management Tips for Food Companies

Posted by Chris Keith on Feb 18, 2019 2:04:33 PM

A recall of any product potentially has a significant negative impact on its manufacturer. Recalls are expensive, not only from the financial hit they incur in lost sales and other direct costs, but also in the lasting impact recalls can have on a brand’s reputation. Without an effective online reputation management strategy, food producers can suffer even greater losses.

Determining the cost of a food crisis such as a recall is difficult, because it goes far beyond the hard costs. Food Safety Magazine identifies recalls as “the food industry’s biggest threat to profitability,” and the numbers back up that observation. The magazine reports that the average recall costs a company at least $10 million, which includes both the direct costs of recalling and destroying the food, as well as notifying the necessary regulatory agencies, the supply chain and the consumers.

The bill continues rising from there; there’s the expense of labor to complete all of the above actions, as well as the cost of running replacement product. But perhaps the greatest cost — and the one that is most difficult to manage — is brand reputation.

Read More

Topics: Recalls and Lawsuits

How to Prevent Food Contamination In Your Facility

Posted by Chris Keith on Jan 3, 2019 8:00:00 AM

With 600 million people around the world affected by contaminated food each year, it’s crucial for food manufacturers to have a Hazard Analysis Critical Control Point (HACCP) plan in place to help prevent contamination.

It's also essential for production facilities to ensure they're working with vendors and suppliers that are HACCP-compliant. Knowing that products, equipment and even uniforms are handled and monitored properly guarantees that contamination risks aren’t being passed along to the food supply.

Read More

Topics: FDA Regulations

What Happens With Contaminated Food After Foreign Material Inspection?

Posted by Chris Keith on Dec 27, 2018 8:00:00 AM

No food manufacturer wants to deal with contaminated product, but when foreign material contamination happens, they need to have a process in place. Foreign material in food is something that occurs in many different ways and at every stage of the production process.

Contaminants can make their way into food in the field, during transportation to the production facility or at numerous points in the manufacturing process; they can be caused by anything from human error to mechanical failure.

Regardless of how the foreign material gets into the food, the big concern for plant management is the same: What should the next steps be? 

Read More

Topics: X-ray Food Inspection, Meat and Poultry, Processed Foods

Stay up-to-date on the latest product contaminant and X-ray inspection news

From learning how X-rays and foreign object detection systems work to knowing what contaminants to look for with your products, the FlexXray blog is a valuable resource for food manufacturers and other companies. Subscribe today!

Subscribe Here!

Recent Posts