Articles by Topic - Quality

Listing articles 111 to 120 of 144

Departments: Incoming Quality Control of Water

Today’s modern food processing industries are heavily reliant upon water as both an ingredient and as an integral part of their preparation and processing functions. While in some instances the water used is further processed and treated by the food manufacturer, in many cases this supply of water is obtained from local municipal sources and under goes no further monitoring or processing beyond what is done by the local utility that supplies it to the end users. Unfortunately, in most cases little or...

Departments: Timely Performance Measurement and Analytics in a Demand-Driven World

As discussed in parts one and two of this series, perfect order fulfillment for the food and beverage manufacturer in a customer-driven marketplace requires excellence in both planning and execution. This includes being responsive to customers, while forecasting and managing continuous and unexpected change in both actual demand and supply processing, through all levels of the food and beverage supply chain.

Features: Fishing For the Truth about Genetically Modified Ice Cream

The eel-like fish can survive low temperatures because of a naturally occurring ice-structuring protein. The protein from the blood of the fish can lower the temperature at which ice-crystals form, meaning that when used in ice cream, less cream or fat is needed, according to a BBC news release.

Departments: Don't Let Food Cost Eat Up Bottom Line Profits

Food costs are the most significant driver of restaurant business profitability. For a typical restaurant chain, a million dollar reduction in food costs has the same impact on the bottom line as a $25 million increase in same store sales or opening 22 new stores. When a small change in this key input can lead to a magnified impact on the bottom line, costs must be managed aggressively - particularly in today’s inflationary and competitive environment.

Departments: Exploring Options in Stored Product Pest Control

Three industry experts provide insight into new developments on the horizon for stored product pest control.

Departments: 7 Steps to an Effective Pest Managemet Program

In food processing environments, quality pest control is a must. A pest infestation can put your product and your business’ reputation at risk because nobody wants to find something in the product that’s not on the label. But pest management in such environments is also very sensitive. Special precautions must be taken to keep pest control treatments from threatening food safety. To better control pests while respecting a food plant’s sensitive environmental needs, you need to apply the...

Departments: Minding Menus

Promotions and limited time offers are key components of many restaurant chains’ strategies to grow sales and capture consumer mindshare. They increase brand awareness, drive incremental sales to existing customers, attract new customers and are often built around products that are more profitable than regular menu items. As most restaurant operators know, however, successfully managing promotions and limited time offers can be extremely challenging and involve a significant degree of risk.

Features: Mickey HACCP

Whistle while you work” may have been the mantra for the Seven Dwarfs, but a lot has changed in motivating a work force since Snow White’s release in 1937.

Departments: Critical Violations

“Eat at Your Own Risk,” a series aired by CBS Chicago last September, indicated that the City of Chicago found 15 percent of popular restaurants and over two dozen franchises faced critical violations. These violations are based on state defined specifications and the predetermined corrective actions.

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




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February/March 2015

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