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From: Food Quality & Safety Magazine, August/September 2008
Programs like GFSI help ensure safety of the global food supply
Historically in the United States, supplier audits have been accepted as external verification that a company was producing safe food. These second party audits are conducted either by internal staff employed by retail and food service companies or by auditing firms that can conduct generic or customized food safety audits. Third party audits, backed by certification bodies and typically incorporating stringent international standards, haven’t been widely accepted or utilized in this country.
Rapid methods have revolutionized raw materials testing, but challenges remain
Many people believe nothing is certain in life but death and taxes. Daniel Y.C. Fung, PhD, professor of food microbiology at Kansas State University, adds another certainty to the list: "Food processors must get accurate results from tests to detect pathogens in raw materials. This holds true regardless of the technology employed, the time involved, or the cost. A rapid test giving bad results is not good whatsoever."
Picking the right package depends on its expected use
Retail outlets, from large supermarket chains to small corner shops, are becoming more and more like walk in/walk out restaurants, with convenience foods, sandwiches, and snacks providing a high proportion of turnover. There are many materials available for the plastic containers used in food packaging for these retail outlets, each with its own performance characteristics.
Collaborative workflow solutions enable compliance
While debate and expectation regarding country of origin labeling (COOL) legislation have been around for many years, the recent veto override of the 2008 Farm Bill has created a renewed sense of urgency among food retailers, operators, and distributors who need to become compliant. That’s because the bill included a provision reinstating the mandatory September 30 COOL deadline for fresh produce and meat products.
Score a perfect 10 while cutting food and supply costs
Cutting food service costs while maintaining high food quality, optimum customer service, and happy employees is a goal of nearly every food service establishment, from restaurants to retirement communities. Recently, Legacy Retirement Communities, in Lincoln, Neb., decided this was a goal they were ready to pursue. Now, with the guidance of national dining consultants Don Miller and Associates, Legacy’s dining services have cut costs by six figures, transformed a weekly resident pre-order approach...
Research finds training alone is not enough
Following safe food handling practices could prevent many food-borne illnesses associated with the retail food service setting. Although food service employees are educated about these safe practices, training does not always lead to compliance. If training does not motivate employees to follow these practices, what does? Unfortunately, there is little current data available on this topic, but researchers are working to change that.
New combustion methods and technologies eliminate sample preparation
Cereals and seeds are significant components of the human diet and the principal part of feeding stock for domestic animals. One of the most important nutrients present in these is protein. Functioning as enzymes, hormones, and antibodies, as well as transport and structural components, proteins are required for the body’s structure and proper function. In addition to its dietary importance, protein content has become a guideline for some cereal trade transactions as well as a means to assess...
Enterprise business systems can play a role in organic product manufacturing
Last weekend, I stopped by my favorite coffee shop for a quick morning latte. I noticed the barista’s menu offered organic soy milk as one of the many ingredient choices available to enrich my coffee sipping experience. Perhaps even more impressive was the hastily handmade sign advising customers that organic soy milk was off the menu for the day due to unexpected demand.