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Articles by Keyword - Food Safety

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Departments: All Hands on Deck

An observational study conducted by the CDC that 8.6 hand washes by restaurant staff per employee hour were required to comply with the FDA’s Model Food Code.1 Consensus among both operators and regulators is that that is never going to happen. However, the study’s results beg the question: If 8.6 is the ideal safe level, what is the risk when hand washing frequency is, on average, 0.5 times per employee hour? Based on foodborne illness data and the increasing frequency of shuttered...

Departments: Fine Tune Your Compliance

HACCP systems have been required in a number of food manufacturing categories for many years and continue to expand as the standard model for all categories in the food industry and supply chain. Validation, an important component of HACCP Principle 6 verification, is not a new concept to the food industry. However, the subject of validation is not always well understood by those individuals who perform food safety and quality audits to determine compliance with current regulatory and industry standards.

Departments: The Lab Revolution

Now, more than ever, food manufacturers are looking to lab science for safe and speedy answers, especially when it comes to allergens. Food allergies are a public health liability that affects both business and the consumer. More than 12 million Americans have food allergies, and many more are underdiagnosed or ignored.

News: Key Points of FSMA

The FDA has been given the authority to issue a food recall directly, without the requirement for hard evidence of contamination. The agency is now empowered to seize food that it has any reason to believe is contaminated, adulterated, or misbranded. This change was designed to focus the FDA on prevention, moving away from its current reactive role. If the FDA issues a food recall, it also has power to suspend any food facility’s production should the agency decide that there is an associated health...

News: Nuts and Bolts of FSMA

Because a breakdown at any point in the farm-to-table food supply chain can threaten the health and safety of consumers and cause serious financial repercussions for food manufacturers, the FSMA integrates with and expands the FDA’s currently established safety practices for poultry, seafood, juice, produce, and eggs, making prevention easier throughout the domestic and international food system.

News: Bumpy Path to Food Safety

Under FSMA, enacted in January 2011, the FDA is responsible for mitigating food safety problems by using science- and risk-based approaches to oversee about 80% of the nation’s domestic and imported food supplies. The plan includes establishing minimum produce safety standards, exercising the authority to order mandatory recalls of suspected food products, conducting a broad range of food facility inspections, establishing a comprehensive product tracing system, holding imported food products to the...

Departments: Clean Up Your Act

With news of foodborne outbreaks surfacing practically every week, frantic searches for the culprits often boil down to one issue: cleanliness.

Departments: Chlorine Clean

Food processing has existed for centuries, but in the 19th and 20th centuries, largely due to military supply demands, more modern food processing technologies were developed. As food processing needs have grown, so have problems with food contamination and foodborne illness.

Online Exclusives: India Moves to Tighten Food Labeling Laws

The growing market for packaged food provides both opportunities and challenges to food processors, importers, food packagers, and labelers to respond to consumers’ requirements. Innovations in food product development, packaging, and labeling are becoming key factors for survival across the world. Therefore, product packaging and labeling have numerous important roles to play in the emerging market environment.

Departments: Multiply Your Meat and Poultry Attack

Intervention strategies have been on a rapid development track during the past decade, with a number of companies not only adopting the strategies in their processing plants but, in many cases, making them integral components of their hazard analysis and critical control points (HACCP) plans.

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August/September 2014

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