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From: Food Quality & Safety Magazine, October/November 2005


ECO-Minded Beer

Process water conservation, treatment and recycling minimize consumption at a Fort Collins, Colo. micro-brewery.

New Belgium Brewing Co. (Fort Collins, Colo.) reuses much of its process water for evaporative cooling, cleaning, and landscape purposes. On-site digestion by aerobic and anaerobic bacteria to reduce the organic components in process effluent, coupled with a continuous testing program to accurately monitor the most important sources of high organic loadings within the brewery, have been important keys to the brewery’s successful process water treatment and re-use program.

Pathogenic Survivors

This study investigated the survival of Listeria monocytogenes at freezer temperatures (-20ºC) on the surface of ready-to-eat (RTE) meat products. An 18-hour culture of the pathogen was decimally diluted and inoculated (5.8 Log CFU/g) onto 45g cubes of RTE roast beef, hot dog, sausage, chicken breast and turkey.

Picking up the Pieces

When the levees in New Orleans broke on that ill-fated day in late August, it was the beginning of what can be considered the Armageddon of natural disasters. Three hurricanes later, victims and federal agencies dig out from a mess that many in the food industry won’t soon forget.

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Mustering Motivation

When it comes to training as a team, active participation is the ultimate asset.

Training the employees in any type of food-handling operation is not an easy task. There are so many different areas of concern: GMP (good manufacturing practices), HACCP programs (hazard analysis critical control points), product safety programs (glass control, allergen and organic food storage, quarantine procedures, etc.), and other requirements.

"Thar She Blows!"

First it was Katrina, and then came Rita, and both hurricanes made for perhaps one of the worst we have ever seen for natural disasters.

So much devastation in human life, homes, businesses, property, even entire cities destroyed, not to mention the complete disruption of the lives of the ones, who have gone through it all. As bad and destructive as the hurricanes were, it is really just the beginning of what could be a real tragedy in the making. I have a difficult time trying to understand why the mayor of New Orleans was so intent on reopening the town, knowing the levies could collapse, but especially with the possibility of another...

The Lure and Trap of Pheromones

Using traps baited with pheromones can prevent and eliminate pest infestation.

Pheromone traps, long used in the agriculture industry for controlling pests in fruit orchards, have come into their own in commercial facilities as effective tools when used as part of an integrated pest management program (IPM), an essential, yet sometimes overlooked step in food safety.

Baffled by Bugs?

It starts with you, your employees, a good sanitation program and the elimination of food and shelter sources.

The business of food safety and sanitation auditing has its roots from the business of pest control. In the early 1900s, concerns over food safety came to light when it was discovered that rodents, insects, birds, and other pests, as well as family pets, could adulterate our food supply. Inspections of food processors and food service establishments originally concentrated on pest findings. This activity discovered other activities that needed control, such as building maintenance and structure, employee...

Pest Management ABCs

Acquiring knowledge, implementing best practices and a commitment is the name of the pest management game.

One of the often overlooked, but most critical parts of an effective pest management program is making sure your building isn’t an inviting environment to pests.

Establishing a Pest Management Program

It’s never too late to launch a battle with the bugs

There is one common goal among all processing plants with regards to pest control, and that is a zero tolerance for any and all pests to pace or soar inside processing facilities including their direct exposures to the product, contact surfaces and packaging materials.

School Food Logistics

A look at supply chain quality management in the USDA’s AMS National School Lunch Program.

For over a half century, the USDA has purchased ground beef products to donate to school systems. The program deals in very large quantities of meat products. Last year, the program purchased 135,120,000 pounds of ground beef and patties for approximately $213 million.

Food Poisoning

The figures speaks for themselves

According to federal agencies, over 76 million people contract a foodborne illness in the United States each year, resulting in over 5,000 deaths per year. Most of these people get sick or die from food poisoning that could have been prevented.

Automatic Doesn’t Mean Automatically Cleaned

When it comes to CIP or COP, it’s not a matter of set it and forget it.

Getting safe food on the shelves and into the coolers takes attention to a number of variables with one eye on the impact bad product can have on the reputation of not only a company, but potentially whole industry segments.

Tasty Technology

Seasoning manufacturer eliminates contamination effectively and efficiently with metal detection and separation technology.

For the past six years, Copenhagen, Denmark-based Chr. Hansen, a manufacturer of blended seasonings, has operated a plant in Elyria, Ohio. There, the company manufactures custom flavor blends for a variety of food manufacturers, including Tyson Foods, Frito-Lay, Shearer’s Chips and Freshmark.

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