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Departments: Track, Trace Technology Drives Business Improvements
The food and beverage manufacturing industry faces challenging market conditions on multiple fronts: product safety requirements, razor-thin margins, unique customer orders, and constantly varying stock keeping units. To meet such challenges, manufacturers turn to tracking and tracing tools. Capable of tracking materials and products within a single plant or throughout a network of plants, these tools have the potential to provide a complex range of benefits and competitive advantages. While tracking and...
Departments: Detecting Polycylic Aromatic Hydrocarbons in Food
The Gulf of Mexico oil spill, the largest in U.S. history, has raised awareness of a food safety issue, namely contamination by polycyclic aromatic hydrocarbons (PAHs). In the future, analytical testing for PAHs in fish, crustaceans, and bivalves will undoubtedly become a routine procedure for many laboratories. PAH exposure, through either environmental pollution or contaminated foodstuffs, and its effects on human health have been the topic of many scientific studies. The recent oil spill again focuses...
Departments: Addressing Food Authenticity Challenges
Consumers around the world are increasingly demanding information on and reassurance of the origin and content of their food. In addition, food manufacturers must provide and confirm the authenticity and point of origin of food products and their components. These increased demands come amid legislative and regulatory pushes that increase the complexity and level of regulation imposed on the food supply worldwide. Protecting consumer rights and preventing fraudulent or deceptive practices such as food...
Departments: Product Spotlight
Wide-Mouth Polyethylene Terephthalate Containers; PetroOxy Oxidation Stability Tester; Flexible Freezer; Four-Hole Patty Former; Multipaq21 Data Logger; Flumequine Analysis for Food; Advanced Nanofiber Filter Cartridges; Optiquad Inline Protein Analysis Unit; CM9400 Canweigh Checkweigher; Saniflo Drum Unloader System; Twenty-Five Watt Fluorescent Lamps
Departments: Automated HACCP Can Improve Safety
The food processing industry has done an incredible job of building new industrial automation systems to improve overall production processes, reduce time and cost of production, and increase overall throughput, product yields, and efficiency. In the past 18 months, however, the industry has seen an unprecedented number of supply chain safety and quality failures.
Departments: The Case for Product Protection at the Dock
Quality is no longer just “job one,” as a popular automaker once touted. Quality is, for food manufacturers, their lifeblood. Whether it is a cold storage or dry warehouse facility, maintaining a clean, temperature-controlled environment that is ideally suited to keeping products fresh can be challenging without the proper equipment.
Last year, millions of Americans looked to the nation’s capital for the latest news on pending healthcare legislation, while other bills that are critical to our nation’s health and well-being worked their way through Congress virtually unnoticed. The Food Safety Enhancement Act of 2009 passed in the House, and the Food Safety Modernization Act (S. 510) is coming up for debate in the Senate in early 2010. These bills represent the first comprehensive overhaul of American food safety laws in...
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.