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More than half of all quality assurance (QA) managers in food manufacturing do not currently interface with their company’s Enterprise Resource Planning (ERP) system. The Bioterrorism Act, passed in 2002 to ensure the safety of the U.S. food supply from a terrorist attack, is quickly changing the role that food quality professionals play in the selection and utilization of ERP software.
Features: A Perfect Blend, Part 3
One way to determine both the drawbacks and benefits of combining HACCP and ISO is to formulate risk analysis, which involves management, assessment and communications. These three aspects help to clarify the picture of risks and benefits involved with what is being proposed. In this article, risk management and assessment factors will be examined. In future articles, risk communication of using both ISO and HACCP in the same poultry system will be examined in further detail.
Departments: Emerging Resistance
Most of the antimicrobials given to food-producing animals are not used to treat sick animals. Instead, these antimicrobials are routinely added to the feed to prevent disease and promote growth. This exposure to antimicrobials has resulted in resistant bacteria. By John Connolly
Features: Tyson wins the 2005 Food Quality Award
It was nearly 70 years ago that John Tyson jumped in his battered truck and drove from Springdale, Ark., to Chicago with 500 chickens in tow.
Features: SYSCO wins the 2005 Food Quality Award
SYSCO Corp. and Tyson Food Safety and Laboratory Services (FSLS) Network are the winners of the 2005 Food Quality Award. A panel of eight judges, split right down the middle, had valid reasons for recognizing two great quality forces.
Features: ECO-Minded Beer
New Belgium Brewing Co. (Fort Collins, Colo.) reuses much of its process water for evaporative cooling, cleaning, and landscape purposes. On-site digestion by aerobic and anaerobic bacteria to reduce the organic components in process effluent, coupled with a continuous testing program to accurately monitor the most important sources of high organic loadings within the brewery, have been important keys to the brewery’s successful process water treatment and re-use program.
Features: Pathogenic Survivors
This study investigated the survival of Listeria monocytogenes at freezer temperatures (-20ºC) on the surface of ready-to-eat (RTE) meat products. An 18-hour culture of the pathogen was decimally diluted and inoculated (5.8 Log CFU/g) onto 45g cubes of RTE roast beef, hot dog, sausage, chicken breast and turkey.
The global nature of the economy poses both cultural and communication challenges for companies conducting business today. Just how you present or accept a business card can seriously impact a first impression of you and your company, potentially making or breaking a deal. But the real challenge these days often begins at the office, where most workforces are multi-cultural. These multicultural differences can create issues that affect the work environment, and ultimately the company’s bottom line.
Features: Addressing Plant Floor Security– Today
An ever-watchful eye has been cast on the food processing and preparation industries. Consumers are carefully examining each forkful of salad and each bite of a hamburger, prompted by the recent finger pointing by a California woman over allegations that part of a human digit was discovered in a bowl of chili served up at a fast-food restaurant.
Features: The N-Halamine Suit of Armor
As a result of highly publicized foodborne illness outbreaks, demand continues to increase for hygienic surfaces, capable of persistent antimicrobial action. There are many approaches to built-in antimicrobial technology, and some of these applications are timely and cost-effective to implement.