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From: Food Quality & Safety Magazine, August/September 2005


How Understanding Cultural Differences Improve the Work Environment and the Bottom Line

The global nature of the economy poses both cultural and communication challenges

The global nature of the economy poses both cultural and communication challenges for companies conducting business today. Just how you present or accept a business card can seriously impact a first impression of you and your company, potentially making or breaking a deal. But the real challenge these days often begins at the office, where most workforces are multi-cultural. These multicultural differences can create issues that affect the work environment, and ultimately the company’s bottom line.

Addressing Plant Floor Security– Today

Security is an ongoing investment and a continual process of risk identification and reduction.

An ever-watchful eye has been cast on the food processing and preparation industries. Consumers are carefully examining each forkful of salad and each bite of a hamburger, prompted by the recent finger pointing by a California woman over allegations that part of a human digit was discovered in a bowl of chili served up at a fast-food restaurant.


A Moving Target

The ever-emerging microbiology macrocosm is a moving target that has an integrated blend of pathogens, hosts and bug bionetworks that clearly define roles among food safety management; government, industry and consumers. While a host of complexities can make the bull’s eye of food safety a tough hit, unity among the food safety powers that be could be the silver bullet.

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Filtering Out Confusion

Select the right liquid filter media for the right process.

Filtration is a basic concept that’s integral to aseptic processing. Whether you’re talking about ultrapure water, high-purity products or process chemicals, the basic idea is to remove contaminants from the fluid stream.

Determination of Perchlorate in Water

The EPA is cracking down on this man-made and naturally occurring chemical, which is used as a primary ingredient in solid rocket propellant.

Perchlorate is both a naturally occurring and man made chemical. Naturally occurring perchlorate is used in fertilizers; man-made perchlorate is used in applications such as: tanning and leather finishing, rubber manufacture, paint and enamel production, additives in lubricating oils and as a primary ingredient of solid rocket propellant.

Food Safety/Sanitation Score Keeping

We really care about scores in sports; why not keep score of our sanitation programs?

“And now a word from FSSN radio: The ball scores. The Sox and Yankees, Mariners and Arizona, Detroit and Boston , and the latest, Baltimore and Montreal .” Does that make any sense? Who won what?

Putting Bacteria on the Hot Seat

Heat optimized technology, or HOT, can sanitize carbon towers and control bacteria growth and organic fouling.

Faced with an increasing need to maintain carbon and carbon towers in a sanitary condition, the food and beverage industry requires a consistent, reliable sanitization method, and heat optimized technology (HOT) helps address this need. Carbon towers are very efficient in removing chlorine, chloramines and a wide range of organic contaminants.Yet, they are vulnerable to bacterial growth and organic fouling, and therefore require backwashing and periodic sanitization. When fed with surface waters, they also...

Managing Growth Responsibly One Machine at a Time

How to balance capacity, quality and budgets with pre-owned equipment.

Here’s the situation: Your newest product has become an apparent winner. Initial orders will require production of 200 cases a day and your marketing team is projecting this will increase to 500 cases, and possibly 1,000 cases, within the next six months.

Good Vibrations

Ingredient Supplier Ups Throughput with Vibratory Screeners

In an extremely demanding industry, Farbest Brands discovered that using compact vibratory screeners for scalping and sizing materials optimized product throughput and equipment uptime, while meeting highest quality sanitation requirements. For almost 50 years, Farbest Brands has been a food ingredient supplier to many of the large and small manufacturers for everything from proteins and vitamins to sweeteners, preservatives and specialty products. The company’s custom manufacturing services include...

Chillin’ Out

Engineered-plastic cooling towers increase up-time, improve cooling efficiency and reduce maintenance.

With heat playing a major role throughout food processing operations, the integral and profuse need for cooling systems finds at least one cooling tower in every plant. Whether applied directly to cooking process, refrigeration equipment, sterilization apparatus, pasteurization systems, equipment jacket coolers, heat exchangers or air compressors, protecting expensive process equipment and maintaining cooling fluids represent an indispensable adjunct of food processors. Without fail-safe and efficient...

Out with the Old…

A fresh-cut produce processor upgrades to a new controller that ensures its wash water system is compliant with HACCP and other regulations.

A midwestern food processing company that has been in the business for 17 years processes fresh-cut produce and sells it to wholesale distributors. For 16 years, it used a controller that would no longer meet the demands of the growing business, and the company replaced it with a different unit.

Signs of the Times

Technology continues to fine tune grain testing

Levels of raw grain testing are increasing as measurement science technology increases. According to Charles Hurburgh, professor-in-charge of the Iowa Grain Quality Initiative, 1 a grain quality and research program at Iowa State University, there are a lot of new requirements on the food trait front, such as amino acid profiles and fatty acid profiles.

The Ionic Silver Lining

Incorporated into coatings, ionic silver provides a safe, long-lasting and effective way of controlling bacteria.

Bacterial contamination of plant surfaces is a constant concern for the food processing industry. One specific bacteria, Listeria monocytogenes, accounts for 2,500 cases of illness and 500 deaths annually in the U.S., making it the bacteria of greatest concern for ready-to-eat (RTE) processors today. In 1998, one of the largest outbreaks of Listeria occurred with a large U.S. hot dog manufacturer and resulted in 15 adult deaths, six stillbirths and more than one million pounds of product recalled from the...

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