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Departments: Global Food Safety Initiative Improves Organizational Culture, Efficiency in Food Industry

Since its inception in 2000, the Global Food Safety Initiative has emerged as a high-impact presence in the food industry, touching multiple segments of the industry and creating a dynamic web of continuous improvement.

Departments: Analyze Organophosphorus Pesticides in the Apple Matrix by GC/MS/FPD Using an Agilent J&W DB-35ms Ultra Inert GC Column

Organophosphorus pesticides (OP) are widely used in the agricultural industry for crop protection. Human toxicities for this class of molecules have shown acute and chronic effects from pesticide poisoning. OP pesticides affect the ner­vous system of insects and mammals by inhibiting an enzyme, acetylcholinesterase, that is important in helping regulate nerve impulses.

Departments: Deadly Air Crash Provides a Lesson to Food Industry

Through my consulting work with various companies, I’ve observed how the effectiveness and impartiality of quality and food safety personnel can be influenced by the organizational structure. A non-food-related news story highlights this.

Departments: GFSI Compliance and the Integrated Management System

The GFSI food safety standards have become so prevalent in the food and beverage industry that many major food chain stakeholders will only maintain a relationship with suppliers who are GFSI compliant. The standards serve as a “quality stamp” for these stakeholders. They are often the sign of a supplier who has made it a priority to incorporate quality initiatives into its processes, ensuring a product that is of the highest caliber of safety and quality.

Departments: Training Oversights and Their Impact on GFSI

The Global Food Safety Initiative tightened food safety standards with the North American introduction of its approved benchmarking schemes in 2007. Yet one of the most important elements of these schemes, the need for training and knowledge retention, often falls short, as a number of third-party audits can attest.

Departments: Thermal Heating Technologies Create Natural Color in Ready-to-Eat Products

There are four principle methods for developing natural color with thermal heat: impinged air, flame, sear, and radiant infrared heat. With advancements in modern cooking technologies and natural browning agents, a whole range of authentic colors and surface effects can be achieved faster, more efficiently, and more consistently

Departments: Sanitation Measures for Food Processing Facility Pest Management

The arrival of spring can send us into a cleaning frenzy. During spring cleaning, we assess trouble spots in our homes, remove clutter, and sanitize thoroughly. The same concept should apply in your food processing facility, where cleanliness standards aren’t just good practice—they’re required.

Departments: Different Stationary Phases for PAH Analysis

Polycyclic aromatic hydrocarbons (PAH) comprise a large group of more than several hundred chemical compounds containing two or more fused aromatic rings. They are produced during incomplete combustion of organic compounds. Food can be naturally contaminated with PAHs by uptake from the environment, like mussels filtering surrounding water. The main contamination sources for food, however, are processing procedures in which PAHs are generated at significant levels, such as frying, drying, smoking,...

Departments: Clarence Birdseye's Frozen Food Process Innovated an Industry

Clarence Birdseye (1886-1956) became a household name in the 1940s when his quick-freezing process—inspired by his experiences as a fur trader in northern Canada—allowed for national distribution of food and sparked a multibillion-dollar industry. He also devised a new method for dehydrating food.

Departments: Move Over, Salmonella

You’re not likely to see a picture of Campylobacter in a post office lobby, but as of July 2011, the FSIS has introduced a new performance standard to reduce the prevalence of Campylobacter, similar to the one used for Salmonella for years.

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April/May 2014

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