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Departments: Food Safety Happens in a Vacuum

System sprays down, sucks up sterile liquid to get pathogens off food surfaces

Departments: Identity That Goes with the Grain

Systems that track certain varieties start with certified seed and end with traceable, high-quailty ingredients

Departments: Choosing a Food Safety Consultant

Ask the right questions to ensure a happy ending

Departments: The Battle Over "Pink Slime"

Science vs. public outrage over BPI's lean finely textured beef

Departments: Microbiological Tests and Kits: The Latest Advances

It’s been almost a year since the E. coli outbreak that originated in Germany in May last year killed more than 40 people. The frenzy to identify the strain responsible — the relatively rare O104:H4 — helped point out the increasing need for rapid and reliable pathogen testing in the food industry.

Departments: Food Companies Should Plan for Outbreak Response Before it Occurs, Act Quickly to Shape Outcome

A longtime industry colleague and friend recently told me it was the things he couldn’t see that he feared most. Lurking somewhere in his processing equipment or on a product sitting in a sales cooler, there are a few colonies of pathogenic bacteria waiting to wreak havoc in our business and lives.

Departments: Cloud Computing Maximizes Usefulness of Food Safety System Data

All too frequently, a story appears about tainted food that has traveled through the supply chain undetected until it causes illness and triggers a costly recall. This scenario not only puts the health of the consumer at risk but is also invariably expensive and can destroy a company’s reputation.

Departments: Radio Frequency Identification Shows Promise for Food Safety

Imagine pointing your smart phone at a head of lettuce in the grocery store and having the phone tell you what farm the lettuce came from and the date the produce arrived in the grocery store. What if your phone could even tell you what temperatures the lettuce was exposed to in transit? If various sectors of the industry got on the same wavelength, consumers could stay healthier by tapping into a robust database of vital information.

Departments: Loyalty Card Data Still Underutilized for Ensuring Food Safety

Consumer information has helped understand outbreaks.

Departments: Unify Employee Education to Meet Upgraded Global Food Safety Initiative Standards

The most recent versions of the GFSI have intensified the importance of training in determining risk assessment, for seemingly obvious reasons. Poor training—or lack of training—places the plant and the company at risk for everything from non-conformance findings to product recalls and potential issues with public health.

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April/May 2014

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