From: Food Quality Magazine, October/November 2011
How to structure a handwashing program that sustains safe food handling for the long haul
Process control drives almost all food safety measures, with the exception of handwashing and hand hygiene. These remain a frontier without meaningful, measureable, and manageable standards.
Despite some promising signals, government and regulators struggle to ensure quality of that nation’s exported food
Glow-in-the-dark pork. Exploding watermelons. These recent oddities from China might seem comical were it not for the country’s abysmal food safety record, which includes deaths and illnesses caused by melamine-laced baby formula, Salmonella-tainted seafood, and clenbuterol-treated pork.
Effective, consistent sanitation is the first step toward preventing consumer illnesses and costly recalls
With news of foodborne outbreaks surfacing practically every week, frantic searches for the culprits often boil down to one issue: cleanliness.
Gaseous decontamination using chlorine dioxide can scrub facilities of pathogens better than vaporized hydrogen peroxide
Food processing has existed for centuries, but in the 19th and 20th centuries, largely due to military supply demands, more modern food processing technologies were developed. As food processing needs have grown, so have problems with food contamination and foodborne illness.
A multihurdle intervention strategy for USDA products improves pathogen control in an HACCP plan
Intervention strategies have been on a rapid development track during the past decade, with a number of companies not only adopting the strategies in their processing plants but, in many cases, making them integral components of their hazard analysis and critical control points (HACCP) plans.
Versatile and cost-efficient analyzers are critical product evaluation tools for food companies of all sizes
The most important physical properties of food quality are probably those related to consumer perception. Freshness of bread is commonly evaluated by lightly squeezing the loaf on the shelf. Its density is evaluated by feeling its weight, from which a consumer may imply something about chewiness.
A range of detailed regulations outlines proper procedures to combat the most prevalent culprits
More than 160 foods can cause allergic reactions, and it is estimated that 5 million to 12 million Americans suffer from food allergies. This corresponds to 4% to 8% of children and 1% to 3% of adults. An allergic reaction to food occurs when a person’s immune system attacks a food substance, usually a protein. The U.S. Food and Drug Administration (FDA) estimates that 30,000 emergency room visits, 2,000 hospitalizations, and 150 deaths occur from food-related anaphylaxis annually.1 At present there...
FDA has steadily met FSMA milestones nearly a year after passage
With the passage of the FDA Food Safety Modernization Act (FSMA), the U.S. Food and Drug Administration (FDA) has been tasked to create approximately 50 rules, guidance documents, reports, and studies—all of which all must be implemented within very specific time frames.
With growing consumer sophistication and demand comes the need for more and better information
The growing market for packaged food provides both opportunities and challenges to food processors, importers, food packagers, and labelers to respond to consumers’ requirements. Innovations in food product development, packaging, and labeling are becoming key factors for survival across the world. Therefore, product packaging and labeling have numerous important roles to play in the emerging market environment.