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Articles by Topic - Quality

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Departments: Food Microbiology: How to Become a Quality Control Freak

Quality control in the food industry has a multitude of meanings. But the basic principal—to ensure sufficient quality—always remains the same.

Departments: Lessons Learned from GFSI Audits

Achieving GFSI (Global Food Safety Initiative) certification can ensure consumer confidence in product safety. Among the many existing standards available for audit or certification, GFSI has selected several that are applicable to the food manufacturing industry.

Features: Water Quality Equals Water Safety

Michigan had an arsenic groundwater scare; children in Queens, New York, were hospitalized after drinking contaminated water at their school; Boston experienced a widespread boil alert that affected more than two million people; and residents in Caledonia, Wisconsin, went without access to public water for over a year due to a groundwater contamination caused by molybdenum, a dissolved metal that occurs naturally in the Earth’s crust and is one of the byproducts of coal ash. These are just a few of...

Features: Managing Supplier Quality

Tightly regulated businesses, such as food and beverage manufacturers, are experiencing struggles between opposing forces—supply chain efficiency and supplier quality. The key issue is the detachment of the board, which drives product life cycles for optimum profitability, from the quality managers, who are looking to enforce strict procedures to ensure product quality.

Features: Organic Foods Travel a Rocky Road

Organic foods have moved from the margins of the U.S. food industry to the mainstream. Nearly 90% of all retail food stores now sell organically produced items. Natural food retailers, such as Whole Foods Market, with 270 stores nationwide, have proliferated since the first Whole Foods opened in Austin, Texas, in 1980. Organic food is a big business, with sales expected to reach $27 billion this year. While still small compared to the overall $670 billion market, organic food has been the fastest-growing...

Departments: Mustering Motivation

Training the employees in any type of food-handling operation is not an easy task. There are so many different areas of concern: GMP (good manufacturing practices), HACCP programs (hazard analysis critical control points), product safety programs (glass control, allergen and organic food storage, quarantine procedures, etc.), and other requirements.

thumbnail image: thumbnail for: Does New Salad Wash Live Up to Its Claims?

News: Does New Salad Wash Live Up to Its Claims?

A new salad rinse developed by Chiquita Brands International lives up to its claims of superiority over standard chlorine washes, according to one food safety expert.

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.”

thumbnail image: thumbnail for: Some Gulf Waters Reopening to Commercial Fishing

News: Some Gulf Waters Reopening to Commercial Fishing

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.

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December/January 2015

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