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Using Scientific Methodology To Ensure Good Weighing Practices

Most food processing lines have some sort of system for ensuring weight uniformity, whether in-process or at the finish point.  While this may be adequate most of the time, failure to ensure accuracy can contribute to a higher than desired out-of-specification measurement rate.  Implementing scientific methodologies for check weighing can cut down on rejects and improve the bottom line

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FOOD SAFETY AND INSPECTION CASE STUDIES

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FOOD SAFETY AND INSPECTION ARTICLES

  • The Reality Of FSMA: Is Your Business Prepared?

    One of the most popular topics in the food industry is the Food Safety Modernization Act (FSMA). As its implementation approaches, many businesses are questioning where to begin in terms of what is needed to comply. The reality is, the bill is going into effect, and the challenges for businesses will come whether or not they’re prepared. This is why organizations need to lay out the groundwork for how they plan to comply now. Taking a proactive approach to food defense will make the new, upcoming regulations of FSMA seem less intimidating as we approach impending deadlines.

  • Guide for Quality Control Methods For UK Food Packers

    In the UK, food packers must comply with the requirements of the Weights & Measures Act. This document attempts to bring out the more important aspects and considerations for those involved with the specification, procurement and introduction of checkweighing equipment.

  • Why Choose X-ray Inspection?

    Today, consumers and retailers are better informed and more focused on purchasing quality products. A contamination issue can impact on the brand image and long-term success of a business. X-ray inspection systems are much more accurate than metal detection and checkweighing systems, and Loma systems incorporate sophisticated sensor technology and detection software and feature advanced image processing.

  • Food Safety: Tips For Finding The Right Industrial Vacuum

    The food and beverage industry recalled about 8.5 million units between July and September 2012 alone. That translates into about four recalls each day, according to the (FDA) Food and Drug Administration. At a closer look, 74 percent of these recalls stemmed from concerns about product contamination from pathogens including Salmonella and E. coli; similarly, 18 % were initiated out of fear of contamination from undeclared allergens.

  • Food Safety Modernization Act and e-Pedigree With Intelleflex' Temperature Monitor

    The Food Safety Modernization Act (signed by President Obama in January 2011), and the e-Pedigree law, set to take effect in January 2015 should drive demand for Intelleflex’ solutions, and asset tracking technologies in general

     

  • Product Inspection: Current Challenges And Future Outlook

    In this Q&A,  Mike Odom, general manager, product inspection business unit, Thermo Fisher Scientific, gives his insights into the challenges of product inspection, the advantages of inspection technology, the FDA recommendations for inspection, and how product inspection will evolve in the future.

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FOOD SAFETY AND INSPECTION SUPPLIERS

 

 

FOOD SAFETY AND INSPECTION

Food Safety

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.

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FOOD SAFETY & INSPECTION MULTIMEDIA

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FEATURED PRODUCTS

  • X-Ray Inspection
    X-Ray Inspection Our latest X-ray inspection equipment, the Loma X4. It is fully automatic and offers complete contaminant and defect inspection at any line speed.
  • P-Series Receiver: Check-Weighing System
    P-Series Receiver: Check-Weighing System

    The P-Series allows each batch to be "check-weighted" before processing.

  • VAC-U-MAX Mini Hopper
    VAC-U-MAX Mini Hopper VAC-U-MAX Mini Hopper with a nominal capacity of about 1/8 cubic foot will convey material up to 500 pounds per hour.
  • Energy Recovery Products
    Energy Recovery Products Munters offers the most versatile line of energy recovery products. Exhaust recovery ventilation utilizes energy from the exhaust air stream to precondition the outside air being introduced into the building.
  • Checkweigher- A Standard that Serves Your Needs Up to 230 ppm: EC-M
    Checkweigher- A Standard that Serves Your Needs Up to 230 ppm: EC-M Checkweigher- The EC-M checkweigher is the basic model of this checkweigher range. It integrates smoothly with the performance data of the beginner's model EC-S-MB and covers the medium performance range.
  • Metal Detector and Checkweigher Combo System: CoSYNUS
    Metal Detector and Checkweigher Combo System: CoSYNUS

    CoSYNUS is a member of the SYNUS checkweigher family and combines the electronics of a metal detector with our well-known checkweighing technology. Operation of the metal detector is fully integrated in the familiar user interface of the field-tested SYNUS checkweigher.

  • Cold Chain Monitoring: Food & Retail
    Cold Chain Monitoring: Food & Retail

    Do you actually know what happens in your suppliers’ operations and how the transport is arranged? Does the storage time of your products fall within the limits during every step of the preparation process?

  • CIP 150 Alkaline Detergent
    CIP 150 Alkaline Detergent CIP 150® Alkaline Process and Research Cleaner is specially formulated to meet the unique cleaning demands found in biopharmaceutical manufacturing. The blend of alkalinity, surfactants, and oxidizing agents were developed for the most challenging protein-based process residues.