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Articles by Topic - Quality
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Departments: Addressing Food Authenticity Challenges
Consumers around the world are increasingly demanding information on and reassurance of the origin and content of their food. In addition, food manufacturers must provide and confirm the authenticity and point of origin of food products and their components. These increased demands come amid legislative and regulatory pushes that increase the complexity and level of regulation imposed on the food supply worldwide. Protecting consumer rights and preventing fraudulent or deceptive practices such as food...
Features: The Peanut Butter and Pistachio Paradox
We’ve all heard the reports. “Peanut Recall Sparks Large-Scale Food Safety Concerns.” “Pistachios-Salmonella Link Probed.” “Fears of Tainted Spinach Sweep the Nation.”
Certain waters in the Gulf of Mexico are being reopened to commercial fishing after the cleanup and control of the oil spill resulting from the April explosion on British Petroleum’s Deepwater Horizon offshore oil drilling rig.
Columns: Send a Strong Message
Last week a colleague forwarded an eNewsletter to me that jogged my memory. I just can’t believe it’s true. During a Senate Committee on Health, Education, Labor and Pensions food safety hearing on October 22, Freshman Senator Al Franken asked Margaret Hamburg, MD, the U.S. Food and Drug Administration’s (FDA) commissioner, about the status of the criminal prosecution of Peanut Corporation of America (PCA).
Departments: How to Manage a Recall Effectively
In the food and beverage industry, brand equity is imperative to an organization’s success. A recall is one of the most devastating things that can happen to any organization within this industry. Added to the cost to consumers and the U.S. Food and Drug Administration (FDA), there are regulatory issues and negative customer reactions to address, as well as the possible effect on market share to consider.
Columns: QA/QC Finally Gets Some Respect
Nearly two decades ago, Food Quality was launched as the first publication to exclusively target the food quality and safety market. The world—and the food industry—were a lot different back then.
Departments: GFSI: The Next Phase
The Global Food Safety Initiative (GFSI) is due to complete the first test phase of a tool that was specially developed for small suppliers around the world. The official launch will come next February at the Global Food Safety Conference in London.
Departments: The Foundation of HACCP
This is the second in a two-part article. The first part, “Pump Up Your Prerequisite Programs,” appeared in our April/May issue.
Features: ATP Bioluminescence Moves Mainstream
This article on the history and impact of advances in ATP bioluminescence is the third in a new series for Food Quality. In “FoodTech: Tools That Changed the Industry,” we look at various technologies and tools, such as ATP bioluminescence testing, that have played a key role in and had an indelible impact on the food industry.
Features: Back from the Brink
West Michigan turkey growers faced a high hurdle in 1998, when Sara Lee decided to stop harvesting birds at its Zeeland, Mich., plant. The growers were left with nowhere to sell their birds, and, in response, developed a cooperative of growers that became Michigan Turkey Producers, a supplier of both raw and ready-to-eat products.