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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.
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.
Features: Manage the Extreme Cold Chain
Increased globalization and remote sourcing in the food industry have brought options and convenience closer to home for many consumers. Yet the boost in imports and exports of commodities has created new challenges for suppliers, shippers, and retailers. With the perishables industry constantly expanding, physical distances and shipping conditions are critical considerations in the supply chain.
Departments: The Highest Calling
Over the past 100 years, the ways in which our food is produced, distributed, and regulated have changed dramatically. We have witnessed the maturation of our nation and the industry that keeps it fed. And, today, the concept of food safety is at the forefront of our national discourse. To ensure success in the future, we must be committed to learning from each of the significant—and lasting—lessons learned from our past.
News: Hold It There
Under FSMA, the FDA has increased authority to use administrative detention as an enforcement tool. For this reason, companies that manufacture, prepare, pack, or hold food should maintain strong record-keeping practices.
For a long time, the food and beverage industry has relied on manual processes and a paper-based system. The introduction of FSMA has introduced the need for greater scrutiny of data, however. Regulation and legislation are pressing companies to use a secure electronic data environment, increasing the need for laboratory information management systems. Many food and beverage companies are wary of this change due to potentially high costs; however, the cost of an electronic management system can generally...
News: FSMA and Labs
FSMA’s effect on food production facilities and testing laboratories bears considerable analysis. The key technologies that can facilitate compliance with the new legislation, along with the subsequent need for the development of new analytical methods, are, in a sense, under the microscope.