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From: Food Quality & Safety Magazine, February/March 2012

Features

Quest for Organic Food Market Share Pits Purists Against Pragmatists

The organic food industry is experiencing growing pains as it attempts to gain market share and assume a more prominent place among U.S. foodgrowers, processors, and consumers.

How to Implement a Mycotoxin HACCP System

The use of HACCP systems to guarantee the production of safe food products for consumers has become very popular over the past few decades. The HACCP technique is a logical, straightforward control system based on the prevention of problems; in other words, the HACCP program uses common sense to manage food safety.

USDA Requirement to Test Beef for Non-0157 Strains of E. coli Faces Challenges

Within the next few days or the next few months—depending on whether or not industry challenges to implementation of the rule are successful—U.S. beef producers will be required to test their meats not only for the well-known pathogenic strain of E. coli known as 0157:H7, but also for six other strains of the bacteria known to cause illness in humans.

Five Key Areas That Will Shape the Food Industry in 2012

The most notable factors that will influence the health of the food industry in 2012 include food demand, outbreaks, recalls, regulation, and safety.

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Departments

GFSI Compliance and the Integrated Management System

Create a holistic, harmonized solution for the enterprise

The GFSI food safety standards have become so prevalent in the food and beverage industry that many major food chain stakeholders will only maintain a relationship with suppliers who are GFSI compliant. The standards serve as a “quality stamp” for these stakeholders. They are often the sign of a supplier who has made it a priority to incorporate quality initiatives into its processes, ensuring a product that is of the highest caliber of safety and quality.

Training Oversights and Their Impact on GFSI

Numerous audit failures highlight need for greater communication with employees

The Global Food Safety Initiative tightened food safety standards with the North American introduction of its approved benchmarking schemes in 2007. Yet one of the most important elements of these schemes, the need for training and knowledge retention, often falls short, as a number of third-party audits can attest.

Thermal Heating Technologies Create Natural Color in Ready-to-Eat Products

There are four principle methods for developing natural color with thermal heat: impinged air, flame, sear, and radiant infrared heat. With advancements in modern cooking technologies and natural browning agents, a whole range of authentic colors and surface effects can be achieved faster, more efficiently, and more consistently

Sanitation Measures for Food Processing Facility Pest Management

The arrival of spring can send us into a cleaning frenzy. During spring cleaning, we assess trouble spots in our homes, remove clutter, and sanitize thoroughly. The same concept should apply in your food processing facility, where cleanliness standards aren’t just good practice—they’re required.

Different Stationary Phases for PAH Analysis

Polycyclic aromatic hydrocarbons (PAH) comprise a large group of more than several hundred chemical compounds containing two or more fused aromatic rings. They are produced during incomplete combustion of organic compounds. Food can be naturally contaminated with PAHs by uptake from the environment, like mussels filtering surrounding water. The main contamination sources for food, however, are processing procedures in which PAHs are generated at significant levels, such as frying, drying, smoking,...

Clarence Birdseye's Frozen Food Process Innovated an Industry

Clarence Birdseye (1886-1956) became a household name in the 1940s when his quick-freezing process—inspired by his experiences as a fur trader in northern Canada—allowed for national distribution of food and sparked a multibillion-dollar industry. He also devised a new method for dehydrating food.

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