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From: Food Quality & Safety Magazine, August/September 2013
FSMA’s impact on international policies and trade
Using RFID technology can simplify AT P test data plan creation and test data collection and interpretation
When it comes to pest management and food safety, you undoubtedly need to have a paper trail
Salmonella and Campylobacter impact a number of large food industries, forcing the need to deploy testing solutions that ensure the safety of products and the well-being of consumers
Allergens--the challenge for business and the opportunity to build trust
Typically regarded as the bottleneck in the analytical laboratory, sample preparation can be conducted more smoothly by assessing the strengths and drawbacks of three common used approaches in food safety—LLE, QuEChERS, and SPE
Exploring the use of SFC in combination with ELSD to determine triglyceride composition of vegetable oils
Risk assessments of raw materials, process, and finished product, and analysis of customer complaints can help identify control measures
The inner workings of establishing a foreign object control program with metal detection or X-ray inspection
The Produce Traceability Initiative is spearheading efforts toward whole chain traceability by incorporating technology and common standards
At press time, the FDA finally released two new proposed rules under FSMA
Industry announcements for August/September 2013
New product announcements for August/September 2013
Specialists in government, industry, and academia are exploring ways to protect the nation’s food supply against intentional contamination and adulteration from sabotage, terrorism, economic fraud, and other illegal action
Best practices that will help your organization with compliance
Before U.S. women earned the right to vote in 1920, three female pioneers in food safety endured discrimination to make major contributions to the field.
Comments, disputes, support, etc.
Data management technologies help flow information across multiple locations
For more than a decade, European authorities and producers have been held to higher standards for food quality than any other region worldwide, and the results have matched the regulation: Europe has one of the lowest levels of food contamination in the world.