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From: Food Quality & Safety Magazine, June/July 2007


The Promise of Polyester

Criteria for You to Consider When Selecting Personal Protective Apparel

The terms “fluid-resistant” and “tapered sleeves with fitted cuffs” sound more like features on a durable power suit that maintains the corporate look, flight after flight and meeting after meeting.

Allergen Rules Nothing to Sneeze At

Food Companies Can Get a Head Start on Meeting Upcoming FDA Requirements

This is the second of a two part series. the first article, “Managing Allergen Labeling Challenges,” was published on p. 49 of the October/November issue.

Hormel Is a Cut Above

Technological Advances Help Firm Earn 6th Annual Food Quality Award

It was 1923 when George A. Hormel gave an employee the same sage advice undoubtedly instilled in him while working in his uncle’s meat market during the late 1800s: “What you get out of this business depends wholly on how much you put into it,” he wrote. “Don’t expect big results unless you are personally analyzing your work to see how you can bring it up to a higher standard.”

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Create a “Closed Loop” to Ensure Quality

Sound Auditing and Documentation Bolster the Validation of Sanitation Processes

It was time for the plant’s yearly audit. The auditor was inspecting the plant along with the sanitation manager. After they were done with the walk-though, they went to the sanitation manager’s office to review the records.

Regain a Competitive Edge with Smarter Hygiene

Video Monitoring, Ozonated Water Help Keep Food Processes Safe

Food processors and food retail establishments can invest in low-cost employee hygiene technology and deal more aggressively with hygiene solutions such as handwashing, clean hair, clean uniforms, produce sanitizing, proper footwear and effective glove use.

A Uniform Approach to HACCP

Maintenance of Employee Garments Keeps the Food-Safety Chain Buttoned Down

The federal government has made Hazard Analysis and Critical Control Points (HACCP) the centerpiece of food-safety initiatives. The system is designed to identify, prioritize and control potential problems. Under HACCP, it is every manufacturer’s prerogative to rank the severity of the physical, chemical and microbial dangers in a process.

How to Avoid a… Total Recall

Lot Traceability Is the Linchpin of Responsible Batch Management

Recent major national and international recalls, coupled with post-9/11 regulatory initiatives, have placed the spotlight on an issue providing all the intensity of a Hollywood drama. The importance of accurate and efficient traceability of our food supply from farm to table has never been more apparent. There has been a surge in the development of systems that seem capable of working magic by generating an incredible amount of product and distribution information by inputting a small amount of data, like...

Effective Audits Not Just for the Big Boys

How Smaller Companies Can Create a Reporting System to Identify Trends and Double Productivity

Success stories abound about quality assurance, food safety and sanitation at major companies like Jack in the Box, Tyson, General Mills and Darden.

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