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Articles by Topic - Quality
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Departments: Freedom From Allergen Risk
A quick review of product recalls and withdrawals in any given week reveals that allergens, and the need to declare their presence in foods, represent a massive challenge for the global food industry. In one week’s recalls in the United States, for example, inaccurate labeling resulted in the recall of sandwich rolls (undeclared milk), ice cream (undeclared almonds), salmon spread (undeclared egg), and ice bars (undeclared milk). No category of processed and packaged food is invulnerable to the risk...
Departments: Get the 411 on Edible Oils
Edible oils are used in a wide variety of food products such as margarines, salad, cooking oils, mayonnaise, salad dressings, and confectioners’ coatings. They play a major role in determining the taste, texture, nutrient profile, and shelf life of food products.
Departments: Top Shelf Quality
Over the years, science and technology have led to a much better understanding of the underlying principles that make certain preservation techniques work. Some of the more common preservation techniques—heating, chilling, drying, salting, acidification, oxygen removal, and fermenting—have been in use for a long time.
Departments: What's Your Line?
The U.S. Department of Commerce’s (USDC) National Oceanic and Atmospheric Administration (NOAA) provides a key service to the seafood industry in the form of the voluntary Seafood Inspection Program, which offers a variety of professional inspection services that assure compliance with all applicable food regulations. In addition, product quality evaluation, grading, and certification services on a product-lot basis are also provided. Benefits include the ability to apply the U.S. Grade A, Processed...
Departments: What Are Your Hot Spots?
As a result of recent food recalls, the government and the American public are paying more attention to food safety. Consumers can even receive e-mail notifications of recall updates through a service offered by the U.S. Food and Drug Administration’s Food Safety and Inspection Service.
Departments: MAP Your Food
The food industry continuously changes based on consumer demand and economic realities. Most recently, the industry’s focus has been on food safety, quality, and shelf life. One of the responses to these concerns within the food industry has been the increased use of Modified Atmosphere Packaging (MAP).
Departments: Protecting the Food We Eat
In June of this year, United Food Group, LLC, a Vernon, Calif.-based establishment, recalled a total of approximately 5.7 million pounds of fresh and frozen ground beef products produced in April.1 This recall was due to possible E. coli contamination following a notification issued by the U.S. Department of Agriculture (USDA) Safety and Inspection Service.
Departments: A Nice Match
In the early 1990s, manufacturing execution systems (MES) were touted as the panacea for shop floor management problems, promising to do away with “islands of automation” and to seamlessly connect the plant floor with enterprise systems. Unfortunately, the early MESs were too vertical in scope. There was an MES for silicon wafer assembly, one for chemicals, another for packaging, and so on, with dozens of companies specializing in finely honed products for vertical applications. This...
Features: Cool Technologies
Most of us can recount opening a recently purchased food product, only to find it spoiled. This firsthand experience underscores ongoing problems within the food supply chain that new technologies can solve.
Departments: Create a “Closed Loop” to Ensure Quality
It was time for the plant’s yearly audit. The auditor was inspecting the plant along with the sanitation manager. After they were done with the walk-though, they went to the sanitation manager’s office to review the records.