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FOOD SAFETY AND INSPECTION CASE STUDIES

  • Cultivating An Appealing Packaging Operation

    Although food safety issues may be the lead headlines of evening news programs with highlights about Congress’ consideration of several proposals to reform the food safety system, including creation of a single food safety agency, food industry professionals are no strangers to the ongoing discussion about food safety and food safety standards.

  • Hydrogen Peroxide Vapor (HPV) Bio-Decontamination Of A Food Production Facility

    Abnormal bioburden levels of Salmonella and Listeria were observed in a food processing plant. Bioquell’s Professional Services team was commissioned to undertake hydrogen peroxide vapor (HPV) bio-decontamination.

  • Snack Food Package Integrity Testing

    Maintaining shelf life for packaged snack foods is a continuous challenge. Most snack foods are moisture and oxygen sensitive.

  • Basciani Foods Achieves High Ranking For Total Quality Assurance And HACCP

    Among Basciani Foods’ main mushroom farm in Avondale, Pennsylvania and its satellite processing operations, the company ships 1.5 million pounds of freshly-harvested mushrooms per week to its hundreds of foodservice and retail customers. 

  • Drew’s Earns SQF 2000 Code Of Food Safety

    Today’s consumers are demanding safer, healthier foods. That demand moves down the chain with retailers and food service providers asking manufacturers to provide verifiable proof that food safety systems have been effectively implemented.

  • Brewing Company Assures Fill Levels With Checkweigher System

    At Matt Brewing Company, attention to detail and uncompromising commitment to quality are the signature trademarks of the company and their award-winning Saranac beers. By Kyle Thomas, Mettler-Toledo Hi-Speed

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FOOD SAFETY AND INSPECTION ARTICLES

  • 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.

  • How Vacuum Conveying Works

    In vacuum conveying, no moving parts contact the materials, no dust escapes into the atmosphere and no contamination can enter the system. 

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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.

FOOD SAFETY & INSPECTION MULTIMEDIA

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

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