A produce distributor in the mid-Atlantic receives a call on a Wednesday morning. The FDA has identified a Listeria contamination risk linked to a brand of packaged salad greens. The distributor carries the product. So does every retail account in their network. Within hours, they are coordinating with eight grocery chains to pull product, fielding…
Food companies have become one of the most actively targeted sectors in ransomware campaigns. The reason is straightforward: food businesses run on time-sensitive operations, hold significant inventory value, and depend on interconnected technology systems that cannot go dark without immediate, measurable consequences. When a manufacturer’s production system locks up or a distributor’s order management software…
The call comes in on a Thursday afternoon. A shipment of imported olive oil arrived at the distribution center with clear signs of temperature deviation. The product is unsaleable. The importer files a cargo claim and waits. A week later, the claim is partially denied: the policy has a temperature excursion exclusion for delays caused…
It is 6 a.m. on a Tuesday. Your logistics coordinator logs in to check the status of three inbound reefer shipments scheduled to clear customs by noon. The screen loads, then freezes. The platform is locked. The carrier contact database is inaccessible. The temperature monitoring dashboard that should be showing live readings from your containers…
A food importer receives a shipment of specialty olive oil from Spain. During transit, the cargo is damaged when condensation inside the container causes the product labels to degrade, the packaging to weaken, and a portion of the bottles to crack under shifting pressure. The importer files a claim. The insurer denies it. Why? Because…
Cargo theft is not a fringe concern for food shippers. It is a growing operational and financial risk that cost the U.S. supply chain an estimated $223 million in reported losses in a single recent year — and industry analysts consistently note that reported figures represent a fraction of what actually occurs. Food and beverages…
Temperature Excursions in Transit: How to Reduce Spoilage Losses and Strengthen Claims Documentation
A temperature excursion does not always announce itself. By the time a load of frozen protein arrives at its destination two degrees above threshold, or a refrigerated truck suffers a compressor failure somewhere on I-80, the product loss is already locked in. What happens next — how quickly you respond, what you document, and how…
Vendor Insurance Requirements for Food Businesses: COIs, Additional Insured, and Contract Must-Haves
Running a food business means trusting a lot of people with your product and your reputation. Your co-packer handles your formula. Your sanitation crew walks your facility floor. Your carrier hauls product worth thousands of dollars across state lines. And if any one of them causes a contamination event, a property loss, or a personal…
A single equipment failure in a cold storage facility — a malfunctioning compressor, a faulty sensor, a power interruption that goes undetected overnight — can spoil millions of dollars’ worth of perishable inventory. For food companies, that loss doesn’t just show up on a balance sheet. It disrupts supply chains, strains retailer relationships, and, depending…
Most people heading into a trip assume they’re covered. Their health insurance is active. Their credit card has some kind of travel benefit. Their homeowners policy covers personal belongings. In most cases, that assumption is wrong — or at least incomplete. Travel insurance exists specifically to fill the gaps those policies leave open. Here’s what…
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