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Features: Ensure Food Safety Through Pre-employment Screening

Ensuring safe food is an important public health priority for our nation. For years, regulatory and industry food safety programs have focused on reducing the incidence of foodborne illness. Despite these efforts, however, the 1996 report, “Reinventing Food Regulations: National Performance Review,” concluded that foodborne illness caused by harmful bacteria and other pathogenic microorganisms in meat, poultry, seafood, dairy products, and a host of other foods is a significant public health...

Features: Lower Risk, Boost Safety

From ground beef to spinach to adulterated ingredients, the food industry has seen the huge downside of supply chain safety and quality failures. Food processors are faced with the continuing challenges of maximizing food safety while reducing production costs by improving throughput, product yields, and process efficiencies. Part of the risk equation is that the food processing industry has become dependent upon extended supply chains using multiple vendors.

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: Super Surfaces

Despite tremendous strides in the development of anti-infectives, most experts believe they are losing the war against microbes. Resistance to antimicrobial agents has been magnified to some degree in nearly every strain of bacteria pathogenic to humans and animals.

Departments: Planning Makes Perfect

In the last issue we talked about the types of food technology, contact surfaces, cleaning chemistry and procedures. This issue we address time, schedules and basic sanitation equipment. When planning your cleaning and sanitation routine, start by quantifying time available for this process, then schedule the work and determine the manpower you’ll require. I recommend using the five-step process below to achieve the most efficient and effective results. Map out the five-step procedure for each piece...

Features: The Many Faces of Food Security

When the term “food security” is spoken, one may conjure the images of a terrorist tainting the food supply as part of some covert operation. While that is very much a real threat in post-9/11 times, food security’s image is far from one-dimensional protection from terrorist attacks. In fact, food security is an ever-changing enigma with many faces, some of which threaten the safety and quality of food in all stages of the farm-to-fork supply chain.

Columns: What is Sanitation Technology?

This will be the first in a series of articles on sanitation technology, with the goal of providing some helpful information that you can incorporate into your sanitation program, bringing it to a new level. I have found that providing training beyond the obvious on-the-job training will clearly show the sanitation staff that there is purpose and importance in working to keep the plant clean and sanitary. An investment in formal training is an investment in your people.

Features: Food Safety Management Systems for the International Supply Chain

Standardized food safety and quality management have been well established in the United States and the European Union. Since much of the food industry is highly internationalized, both in general supply chain and in contract manufacturing, there are substantial business needs for internationally standardized safety and quality systems.

Features: Food Defense at the Federal Level

All this did to the plants that already had a plant security program in place was to have their regulatory essayist tap their delete button and type in “food defense” into their existing programs. For plants that didn’t have a food defense program in place, it should be a neon caveat for them to wake up and acknowledge that there exists, both domestically and internationally, a mushrooming insatiable 21st Century malediction that knows no boundaries: Terrorism.

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April/May 2014

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