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Articles by Topic - Quality

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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.

Departments: Cross-Contamination Conundrum

In today’s fast-paced world, we often don’t stop to think that the meal we’re eating may be our last. It’s not a pleasant thought and it is easier to dismiss the notion as something that happens to other people in a far-off place. However, each year it is a reality for 5,200 Americans and their families.

Departments: What the Future Holds

Over the last few decades, public focus on food safety has increased due to better detection and traceback techniques, greater media attention, emerging pathogens and increased liability for food processors and retailers. Serious questions exist around the quality and safety of fresh produce. BSE in cattle has, on several occasions, rocked the beef industry. The risk of a deliberate attack on the food supply is described by the World Health Organization and others as a “real and current...

Features: Contamination-Control... A Never Ending Task

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: Summiting Mt. Quality

The trek to the Summit of Mt. Quality for many in the food industry is a lot like a hiker’s quest up Mt. Everest. The trick for the food company, however, is to stay on top because descending can be devastating. From Camp Product Concept to Communicate-Cooperate Junction through QA Manager Pass, the journey is challenging and it will take as much acclimatization as it does preparation to see you past the awaiting avalanches and the threat of exposure in order to reach Preparedness Plateau and,...

Departments: Can't Stand the Heat, Get Out the TTIs

Storage time and temperature have historically been recognized for their effect on food quality. Perishable food products simply deteriorate more rapidly at higher temperatures. To minimize this loss of quality, it is crucial that food products be protected during storage and throughout the entire distribution path, commonly referred to as the cold chain.

Features: Labs Find Love, Ahem, Leads Online

Her blue eyes and smile and his rugged good looks are just the incentives he or she might need to click open a profile on an Internet dting stie. Microbiologists, too, find these lures on a Web site that brings labs and life science companies together.

Features: Hands for Hygiene

Hand washing: A simple lapse in this important step can unleash the hounds of hygiene hell, which carry rabid bites along with reverberating barks. But whether it's singing happy birthday twice over the sink, using the latest technology or a host of soaps, gets and gloves, the bark and the bite of dirty hands can be tamed.

Departments: Driving Value From RFID

Food manufacturers face growing challenges in maintaining a safe, secure and transparent supply chain. Today's supply chain environment has an increasing number of third party providers, principally in the warehousing and transportation areas, which enable manufacturers and packers to concentrate on their core competencies. While this creates efficiencies and is quite common in the industry, it also introduces many points of vulnerability across the supply chain. With the growing threat to food safety,...

Departments: Certificates of Analysis Confirm Control

With shipments arriving daily at a factory's dock, who has time to argue with the supplier, even if their materials do not meet the manufacturer's specification? The only way to determine if the inbound materials meet the specification for each lot is by either testing the incoming materials or by reacting when a problem shows up at the end of the manufacturing line (or even worse, from a customer complaint). Certificates of analysis (COAs) hold the key to improving quality and productivity and focusing on...

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October/November 2014

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