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Departments: Product Spotlight

Sliding Softwalls; UV Lamp Detects Impurities; Sanitary Checkweigher Scales; New IQF Film; Bi-Level Grout & Corner Brush; Tray Indexing Conveyor Added to Product Line; Double Blade Ultra Hygiene Squeegees; New Impact Doors

Departments: HACCP Principles: Benchmark for Food Safety

The hazard analysis and critical control points (HACCP) food safety system was developed by the Pillsbury Company, the National Aeronautics and Space Administration, and the U.S. Army Natick Laboratories in the late 1960s to develop foods for the space program.

Departments: Help Your Employees Protect Against Pathogens

The media and the public generally focus first on the actual pathogen when a foodborne illness occurs, eventually turning their focus to the source of the illness. Often, an infected person causes the outbreak directly—or even indirectly—through a series of improper actions or inactions. Humans can be considered the parameter of these illnesses.

Departments: How to Manage a Recall Effectively

In the food and beverage industry, brand equity is imperative to an organization’s success. A recall is one of the most devastating things that can happen to any organization within this industry. Added to the cost to consumers and the U.S. Food and Drug Administration (FDA), there are regulatory issues and negative customer reactions to address, as well as the possible effect on market share to consider.

Departments: ICP-MS for Detecting Heavy Metals in Foodstuffs

Heavy metals can be toxic for humans when they are not metabolized by the body and accumulate in the soft tissues. Depending on the heavy metal in question, toxicity can occur at levels just above naturally occurring background levels, meaning that consumption of food with a high heavy metal concentration can cause acute or chronic poisoning.

Departments: Sweet Science

Throughout history, people have used honey to sweeten and add flavor. Although its sweetness is similar to that of granulated sugar, honey has a distinctive flavor that is largely determined by the flower type from which the nectar is gathered.

Departments: Product Spotlight

High Level Chloride Analyzer; Package Analyzer Saves Beverage Operators Time; High Quality Polymeric Membrane Filters; Industrial Vacuum Accessories; RFID Monitoring System for Hand-Washing; New Tank Cleaner; Weighing and Contaminant Detection in One Compact System; Cell Extraction Lab Unit

Departments: GFSI: The Next Phase

The Global Food Safety Initiative (GFSI) is due to complete the first test phase of a tool that was specially developed for small suppliers around the world. The official launch will come next February at the Global Food Safety Conference in London.

Departments: The Foundation of HACCP

This is the second in a two-part article. The first part, “Pump Up Your Prerequisite Programs,” appeared in our April/May issue.

Departments: Intelligent Safety Design Improves Productivity

Ask any food production line manager about the importance of safety, and he will likely tell you about the critical role it plays in protecting personnel, reducing injuries, and meeting compliance demands. These are all valid objectives, but food processors, packaging companies, and machine builders are missing opportunities to respond to the challenges of global consolidation and changing consumer preferences if they only focus on avoiding negative consequences. Instead, they should view safety as a...

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October/November 2014

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