FOOD SAFETY AND INSPECTION PRODUCTS AND SERVICES
Loma Conveyor systems are designed to optimise the performance of the Loma IQ3 and IQ3+ metal detector heads.
FOOD SAFETY AND INSPECTION NEWS
Fast New Test For Terrible Form Of Food Poisoning Scientists are reporting development of a fast, reliable new test that could help people avoid a terrible type of food poisoning that comes from eating fish tainted with a difficult-to-detect toxin from marine algae growing in warm waters.
Testing Of Seafood Imported Into The U.S. Is Inadequate Finfish, shrimp, and seafood products are some of the most widely traded foods and about 85 percent of seafood consumed in the U.S. is imported. A new study by researchers from the Johns Hopkins Center for a Livable Future at the Bloomberg School of Public Health shows that testing of imported seafood by the U.S. Food and Drug Administration (FDA) is inadequate for confirming its safety or identifying risks.
Food Chemical Regulations Rely Heavily On Industry Self-Policing And Lack Transparency Safety decisions concerning one-third of the more than 10,000 substances that may be added to human food were made by food manufacturers and a trade association without review by the U.S. Food and Drug Administration (FDA), according to an analysis spearheaded by the Pew Health Group.
USDA-Sponsored Initiatives Take On Food Safety Concerns Roughly one in six Americans (or 48 million people) are sickened every year by food-borne ailments, according to the Centers for Disease Control and Prevention. The effects of these illnesses range from acutely unpleasant to lethal, and the problem may be getting worse, as our food supply becomes more global, with an increasing number of antibiotic-resistant pathogens.
USDA Takes New Steps To Fight E. Coli, Protect The Food Supply The U.S. Department of Agriculture announced recently that it is taking new steps to fight E. coli and protect the safety of the American food supply.
FOOD SAFETY AND INSPECTION ARTICLES
UPCOMING FOOD SAFETY AND INSPECTION EVENTS
January 25 - 26, 2012
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FOOD SAFETY ABOUT DOCUMENT
Food safety is a scientific discipline that deals with making food safe for consumption. It is a process involving the handling, preparation, processing and storage of food that prevents contamination and any food borne illnesses.
There are two considerations to food safety. The first is the safety of the manufactured product to the market and the second is the safety of the product from market to consumer. Food safety covers the entire food chain from raw ingredients to consumer consumption.
Safety considerations in food manufacturing include food hygiene, food additives, identification and removal of contaminants, import, export and domestic regulatory requirements, labeling, and certification systems.
There are five key principles of food hygiene. The first is to prevent food contamination with pathogens from people, pets and pests. The second is to keep process and store raw and cooked foods separately.
The third is cooking temperatures. Food should be cooked for the correct length of time at the right temperature to kill pathogens. The fourth principle is food storage temperatures. Foods should be stored at the proper temperature. The fifth principle depends on the availability of safe water in which to cook food.
Food safety is taken very seriously and the CDC uses a variety of surveillance systems to constantly monitor the occurrence of food borne diseases. Any outbreaks of food borne illnesses are immediately and thoroughly investigated.
Most food manufacturers must have a food safety plan in place in order to meet regulatory requirements. These programs assess food risks and have actions in place to prevent and manage risks. All actions are documented giving peace of mind to the business owner by protecting the business and the brand.
Food safety programs also assist in reducing food waste and improving productivity.