BROWSE ALL ARTICLES BY TOPIC
Articles by Section - Departments
Listing articles 81 to 90 of 377
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.
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.
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.
Consumer information has helped understand outbreaks.
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.
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.