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Articles by Keyword - Food Safety
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Online Exclusives: Is Europe Outpacing the U.S. in Traceability?
For more than a decade, European authorities and producers have been held to higher standards for food quality than any other region worldwide, and the results have matched the regulation: Europe has one of the lowest levels of food contamination in the world.
Columns: Food Defense and Protection
Specialists in government, industry, and academia are exploring ways to protect the nation’s food supply against intentional contamination and adulteration from sabotage, terrorism, economic fraud, and other illegal action
Best practices that will help your organization with compliance
Features: Global Food Partnerships
FSMA’s impact on international policies and trade
Using RFID technology can simplify AT P test data plan creation and test data collection and interpretation
Features: Getting a Handle on Foreign Materials
Risk assessments of raw materials, process, and finished product, and analysis of customer complaints can help identify control measures
The Produce Traceability Initiative is spearheading efforts toward whole chain traceability by incorporating technology and common standards
Features: Critical Clues from Clams
When William Lyman Underwood (1864-1929) sought advice about swollen cans of food from Massachusetts Institute of Technology Professor William T. Sedgwick in late 1895, he planted the seed for research that would become the scientific underpinnings of canned food safety.
Departments: Keep Refrigeration Units Clean
The recent Listeria outbreak has brought to life a new set of questions for the retail food industry. One question involves the sanitation of refrigeration units. Commercial refrigeration/freezer units are the heart of every retail food business. Keeping these units cleaned and working properly ensures not only the safety but also the quality of each product.
Departments: Capitalize on Pest Technology
Technology is constantly changing the way we live our lives and conduct business. In the past, technological inventions like canned goods, pasteurization, and freeze drying allowed for widespread distribution of goods and long-lasting food preservation. These innovations in food processing supported a newly developing culture of convenience.