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Features: Safety at Your Fingertips
The food service industry has been hit hard by foodborne illness outbreaks such as E. coli in spinach and hygiene mishaps that threaten customers’ health and company reputations. The solution to many of these food-handling problems is at employees’ fingertips.
Features: Cool Technologies
Most of us can recount opening a recently purchased food product, only to find it spoiled. This firsthand experience underscores ongoing problems within the food supply chain that new technologies can solve.
Features: The Promise of Polyester
The terms “fluid-resistant” and “tapered sleeves with fitted cuffs” sound more like features on a durable power suit that maintains the corporate look, flight after flight and meeting after meeting.
Features: Allergen Rules Nothing to Sneeze At
This is the second of a two part series. the first article, “Managing Allergen Labeling Challenges,” was published on p. 49 of the October/November issue.
Features: Hormel Is a Cut Above
It was 1923 when George A. Hormel gave an employee the same sage advice undoubtedly instilled in him while working in his uncle’s meat market during the late 1800s: “What you get out of this business depends wholly on how much you put into it,” he wrote. “Don’t expect big results unless you are personally analyzing your work to see how you can bring it up to a higher standard.”
Features: Validating Microbiology
The H2N2 virus of the late 1950s was fully transmissible among humans. It circulated in humans and caused annual epidemics until 1968, when it vanished after the emergence of influenza A/H3N2 viruses that caused the next pandemic.
Here, primary research has been tied to the trends and purchase behavior of food processors to relevant secondary-research. This integrated view provides the equipment manufacturers with key insights into the requirements of their markets and customers.
Features: It's a Date!
Date-marking is an important best practice in the food service industry that helps protect both food quality and food safety for businesses.
The U.S. Department of Commerce and the National Oceanic and Atmospheric Administration (NOAA) provides the voluntary Seafood Inspection Program, which offers a variety of professional inspection services that assure compliance with all applicable food regulations.
Features: Coping with Shelf-Life
Raw or processed food products deteriorate during processing, distribution and storage. Unless it is sterile, such products will contain indigenous microflora and, in some cases, foodborne pathogens. Unfortunately, presence and growth of microorganisms or foodborne pathogens are not always differentiated by the quality changes in the product. To help assure product safety and quality, microbiological shelf-life and challenge studies are essential R&D tools for food processors and manufacturers.