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From: Food Quality & Safety Magazine, December/January 2006

Features

Tyson wins the 2005 Food Quality Award

Not the Chicken or the Egg, But Commitment

It was nearly 70 years ago that John Tyson jumped in his battered truck and drove from Springdale, Ark., to Chicago with 500 chickens in tow.

SYSCO wins the 2005 Food Quality Award

SYSCO Corp. and Tyson Food Safety and Laboratory Services (FSLS) Network are the winners of the 2005 Food Quality Award. A panel of eight judges, split right down the middle, had valid reasons for recognizing two great quality forces.

2005 Food Quality Award

There wasn't just one winner of Food Quality Award this year, there were two: Each member of the judging panel for The 5th Food Quality Award, which was sponsored by DuPont Qualicon and held at the DuPont Country Club in Wilmington, Del., last October, said making a final decision was difficult.

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Departments

Getting it Right

There’s a Right Way to Clean and Sanitizing Your Facility

Cleaning and sanitization play an important part in any food processing facility, whether a continuous or batch process, regardless of the complexity or simplicity of the operation. Certain industries, particularly meat, poultry and seafood, have stringent cleaning and sanitizing protocols due to the myriad potential problems which may occur.

In The Wake of Katrina, A Lesson for Us All

The hurricane was just the beginning of a tragedy. Now facing us is what will happen to the food safety and sanitation aspects of our lives

Water and sewage care is now a moot point. What needs to be done is something to prevent foodborne disease from contaminating food supplies. We have natural occurring foodborne pathogens in the environment, but now with the tremendous destruction, the bacteria can replicate at a rapid pace. Warm weather, contaminated water, and the compromised food supply have created ideal conditions for a rapid increase in bacteria infestation.

Critical Violations

From critical violations to corrective actions via root cause analysis

“Eat at Your Own Risk,” a series aired by CBS Chicago last September, indicated that the City of Chicago found 15 percent of popular restaurants and over two dozen franchises faced critical violations. These violations are based on state defined specifications and the predetermined corrective actions.

Dessert Maker Sees a 'Shrink'

Shrink-wrappers cut profit shrinkage for Lakeview Farms, saving on packaging material, rework, downtime and labor

As production was ramped up at dessert-maker Lakeview Farms, it became evident to management at the company’s Bristol, Wis., plant that shrink wrapping was shrinking profitability. L-bar shrink wrap machines were adding labor and excess material to the cost of the product, says Peter Fink, plant manager.

Express Evaluation

An evaluation of 3M Petrifilm Staph Express Count System for enumerating coagulase-positive Staphylococcus

Classical methodologies used for enumerating Staphylococcus in food are time consuming taking up to 78 hours. The 3M Petrifilm Staph Express Count System (STX) is a rapid test that has recently been commercialized in order to shorten the time. When using STX, the population of S. aureus in food samples can be determined in as soon as 22 hours because the identification of S. aureus is not based on coagulase production.

A Perfect Blend, Part 2

Three salient issues with the combination of HACCP and ISO in regards to regulations

In the last issue, the subject of whether or not it would be possible and feasible to put ISO and HACCP in establishments was discussed. Continuing that discussion, there are three salient issues with the combination of HACCP and ISO in regards to regulations…

Emerging Resistance

Most of the antimicrobials given to food-producing animals are not used to treat sick animals. Instead, these antimicrobials are routinely added to the feed to prevent disease and promote growth. This exposure to antimicrobials has resulted in resistant bacteria. By John Connolly

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