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You pick up a bottle of pomegranate juice at the store because you’ve learned that, although it costs more than most juices, it is replete with antioxidants that bring health benefits. But wait: Is the juice you’ve purchased really pomegranate juice? Or is the product label you have carefully read promising more than it delivers?
Dan Rowe, product manager at JustFoodERP, suggests that since country of origin labeling (COOL) went into effect, “sales, purchase, and manufacturing documents have designated COOL requirements ensuring that the inventory transaction associated with the shipment, receipt, consumption, and output conform to that COOL.”
Features: Testing Olive Oil Authenticity
Notice was given in the April 28, 2010, Federal Register that on October 25, 2010, revised U.S. standards for grades of olive oil and olive-pomace oil will become effective, replacing the first edition of the U.S. grade standards, which have been in force since March 22, 1948.
Features: Water Quality Equals Water Safety
Michigan had an arsenic groundwater scare; children in Queens, New York, were hospitalized after drinking contaminated water at their school; Boston experienced a widespread boil alert that affected more than two million people; and residents in Caledonia, Wisconsin, went without access to public water for over a year due to a groundwater contamination caused by molybdenum, a dissolved metal that occurs naturally in the Earth’s crust and is one of the byproducts of coal ash. These are just a few of...
Features: Seven Keys to an Effective Contract Lab
Selecting a third party analytical laboratory is difficult. The stakes are high when you rely on a third party for analytical results. Accordingly, this choice should be heavily supported by your organization. There are seven key factors to consider when selecting the appropriate third-party laboratory…
Features: Managing Supplier Quality
Tightly regulated businesses, such as food and beverage manufacturers, are experiencing struggles between opposing forces—supply chain efficiency and supplier quality. The key issue is the detachment of the board, which drives product life cycles for optimum profitability, from the quality managers, who are looking to enforce strict procedures to ensure product quality.
Features: Money for the Food Safety Mission
The Institute of Medicine (IOM) report Enhancing Food Safety: The Role of the Food and Drug Administration, released on June 8, criticized the U.S. Food and Drug Administration’s (FDA) approach to food safety. The report recommended that the FDA take a proactive approach by relying on prevention and surveillance rather than continuing its current reactive approach to address potential failures in ensuring the safety of the nation’s food supply.
On June 8, the Institute of Medicine (IOM) published a report on the U.S. Food and Drug Administration’s (FDA) role in ensuring the safety of the American food supply. In response to criticism leveled by both food safety experts and the public, Congress had commissioned the IOM to examine gaps in the current food safety system and to identify the tools needed to improve food safety.
Pete Fernholz remembers the days when his dad, who worked at a milk plant for 40 years, had to help take apart a milk processing system and clean it with tubular brushes. It was a costly and time-consuming step in the process of trying to assure sanitized milk. Nowadays, closed-loop systems use clean-in-place (CIP) technology, which allows pipes and other production components to be cleaned automatically with less human intervention, reducing cleaning time, costs, and possible contamination events.
Features: Food Safety Goes to School
In October, food safety history was made with the opening of the Eurofins Analytical Testing Center located at the Institute for Food Safety on the downtown campus of Florida State College.