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Articles by Topic - Quality
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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
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: 2005 Food Quality Award
There wasn't just one winner of Food Quality Award this year, there were two: Each member of the judging panel for The 5th Food Quality Award, which was sponsored by DuPont Qualicon and held at the DuPont Country Club in Wilmington, Del., last October, said making a final decision was difficult.
Departments: School Food Logistics
For over a half century, the USDA has purchased ground beef products to donate to school systems. The program deals in very large quantities of meat products. Last year, the program purchased 135,120,000 pounds of ground beef and patties for approximately $213 million.
Departments: Automatic Doesn’t Mean Automatically Cleaned
Getting safe food on the shelves and into the coolers takes attention to a number of variables with one eye on the impact bad product can have on the reputation of not only a company, but potentially whole industry segments.
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.
Features: Picking up the Pieces
When the levees in New Orleans broke on that ill-fated day in late August, it was the beginning of what can be considered the Armageddon of natural disasters. Three hurricanes later, victims and federal agencies dig out from a mess that many in the food industry won’t soon forget.