On a 4/20 tour of a licensed cannabis edibles manufacturer in Denver, Andrew Wood couldn’t believe what he saw: workers with no hairnets and no gloves and standing water on the floor – a breeding ground for bacteria.
Such risks are not uncommon in legal marijuana, Wood and other food-safety experts say, but can be avoided – along with costly recalls and potentially damaging reputational hazards – if edibles makers pursue third-party certification.
ADVERTISEMENT
Wood is the director of business development at St. Louis-based food safety audit and certification firm ASI Food Safety, which offers such certification to cannabis industry operators.
He and other food-safety experts believe states don’t go far enough when it comes to
Read full article on Marijuana Business Daily
