BROWSE ALL ARTICLES BY TOPIC

RELATED ITEMS

Bookmark and Share

From: Food Quality & Safety Magazine, April/May 2011

Features

A Key Figure in Food Safety

Louis Pasteur discovered that microorganisms spoil wine and milk

Mention the name Louis Pasteur (1822-1895), and most people think of the pasteurization process he invented to prevent beverage spoilage. But Pasteur was a true renaissance man, researching, teaching chemistry and physics, and ultimately making discoveries that revolutionized fields such as agriculture, hygiene, and industry.

Here, Now, and Soon to Be: A Suite of Food Lab Innovations

Industry leaders working feverishly to hone new methods of identifying pathogens, contaminants, species, and more

It’s often said that the future is now, which may explain why so many people are unprepared for it.

more Features

Departments

Microbiology Equipment and Supplies

New tools can help you work more efficiently

As food companies struggle to find a profitable balance between making sure that they meet safety and processing regulations and producing products efficiently, microbiology equipment and supplies are increasingly vital to their efforts.

Novel Approaches to Pathogen Control

Lactates, diacetates, irradiation, and high pressure are drawing increased interest in the pre- and post-packaging stages

A series of recent incidents involving pathogens in peanut butter, ground beef, and chicken products has forced the food industry to recognize the continuing need for technological means of ensuring the biological integrity of food supplies.

California Requires New Certification for Food Handlers

1.4 million restaurant employees must train to earn card that shows they’re up to date on proper procedures and hygiene

Effective July 1, California will require all employees who handle food in restaurants to earn a California Food Handlers Card. This legislation, modeled on successful programs in other states, will affect more than 1.4 million food industry jobs.

Food Microbiology: How to Become a Quality Control Freak

What good is testing if you don’t know that it works?

Quality control in the food industry has a multitude of meanings. But the basic principal—to ensure sufficient quality—always remains the same.

Certified Wheat Seed Ensures Quality of the Loaf

Quality products start with good relationships

When it comes to food ingredients, few food manufacturers can match the quality assurance and traceability claims of Warburtons, the United Kingdom’s largest independent baker.

Lessons Learned from GFSI Audits

Be prepared with documents and answers

Achieving GFSI (Global Food Safety Initiative) certification can ensure consumer confidence in product safety. Among the many existing standards available for audit or certification, GFSI has selected several that are applicable to the food manufacturing industry.

more Departments

Columns

We’re Happy to Comply — But How?

What to expect when the FDA begins enforcing the FSMA

Anyone involved in the food industry has now heard about the recent passage of the FDA Food Safety Modernization Act, or FSMA. Although the FSMA imposes many new and, some might argue, exotic requirements on industry, the one that likely will have the greatest impact on food companies is the mandate that they “develop and implement written food safety plans.” Many companies are asking, what does this really mean? Although none of us can be certain until the U.S. Food and Drug Administration...

more Columns

Advertisement

 

Current Issue

Current Issue

October/November 2014

Site Search

Site Navigation

 

Advertisements

 

 

Advertisements