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Columns: Controlling Pests Requires Staff Participation

In any food processing plant, a pest management program is only as strong as the employees who implement it. To ensure a successful pest management program, the staff should be given training about prevention of pest problems before they occur. Not only does this serve as a low-cost training opportunity in a stressed economy, but it also can save money long-term by preventing pest problems that would require costly remediation.

Columns: Outsourcing Sanitation a Smart Alternative

After a string of high-profile nationwide foodborne illness outbreaks in 2009, food safety reform is a high priority for legislators and consumers alike. Big changes are on the horizon to overhaul the federal agencies that ensure that consumers are protected against the bacteria and disease that contaminate food and threaten overall security.

Columns: Editor's Letter

These are times of change. The economic turmoil of the last 18 months has shaken global confidence, and many wonder what the future will bring. It has also been a challenging time for the food industry. Numerous food recalls and scandals in this country and other parts of the world have led people to question things that were once unassailable, such as the quality and safety of their food.

Columns: Send a Strong Message

Last week a colleague forwarded an eNewsletter to me that jogged my memory. I just can’t believe it’s true. During a Senate Committee on Health, Education, Labor and Pensions food safety hearing on October 22, Freshman Senator Al Franken asked Margaret Hamburg, MD, the U.S. Food and Drug Administration’s (FDA) commissioner, about the status of the criminal prosecution of Peanut Corporation of America (PCA).

Columns: Back to Basics: Sanitation Training and Education

After an extended holiday from my column, I would like to get back to basics and examine how to educate sanitation crews. If a sanitation crew knows both why they are doing the job and the importance of doing it correctly, they can take pride in the accomplishment of a job well done. I will use my sanitation handbook as a reference guide.

Columns: Mmmm … Bacon

The end of the year is always an opportunity to make lists of things like the top news stories of the year, the top scientific breakthroughs, and other great advances. But when a decade is ending, the lists come even more fast and furious.

Columns: QA/QC Finally Gets Some Respect

Nearly two decades ago, Food Quality was launched as the first publication to exclusively target the food quality and safety market. The world—and the food industry—were a lot different back then.

Columns: Sanitation Equipment to Fit Your Needs

My last article focused on sanitation training and the five basic steps for cleaning a food plant. In this article I address the pitfalls, as well as the results, you can expect when you implement a high-quality food safety/sanitation system.

Columns: Drain Sanitation Delivers Peace of Mind

When we think sanitation, we think cleanliness, and when we think cleanliness, we think about an effective food safety program and the peace of mind that results from it. That’s why food safety and cleanliness go hand in hand. A clean area means an area with clean surfaces, clean air, and clean surrounding environments. One of the definitions of “clean” is “free from dirt, filth, or impurities.” And to make clean is to remove dirt, filth, or unwanted substances.

Columns: Fighting Food Fraud

Prostitution has been dubbed the world’s oldest profession, but being an adulterator of food is a close second. Historical accounts make it clear that people have been altering foods for financial gain since the emergence of trade and bartering.

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December/January 2015

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