Food Online's Top 10 Of September

By Sam Lewis

What was most important to our readers in September? Take a look back at last month by reviewing the 10 most-popular articles that appeared on Food Online.

1. Food Online Voices At Process Expo 2015
   Food Online was broadcasting live at Process Expo 2015 in Chicago, recording podcasts with key attendees at the show. Todd Schnick, host of Food Online Voices, spoke with influential industry leaders about hot topics in food and beverage manufacturing. These podcasts address the latest in technology and processes as described by individuals who are driving developments in food safety, processing, and packaging.
    
2. Explaining Differences Between HACCP And HARPC
   There is some confusion over Hazard Analysis and Critical Control Points and the more-recent food-safety plan, Hazard Analysis and Risk-Based Preventive Controls. Here are the key differences.
    
3. Duke's Mayo Brings Bold, New Look To Retail Shelves
   Duke's Mayonnaise is an iconic regional brand with loyal fans across the South. When a product is this well-known, you don't just get up and make big changes. However, that's exactly what C.F. Sauer, owner of the brand, is doing. While the company isn't changing the recipe or the flavor of the mayo, it is making a major change in the product's packaging.
    
4. Making Sense Of Microbial Validation And Verification
   An enormous amount of responsibility lies on the shoulders of food processors and manufacturers to create food safety programs that are both scientifically effective in controlling hazards and comply with benchmarks of safety set forth by recognized, accrediting bodies. Needless to say, this can create a lot of confusion for food makers. Here, Melinda Hayman, Director of Microbiology at the Grocery Manufacturers Association, Food Online's questions on microbial validation and verification.
    
5. How Cavalier Candies Attained Its Level Two SQF Certification
   Cavalier Candies spent two years customizing plans to attain its SQF certification in hopes of bolstering food safety and gaining customers in the confectionary industry. From creating procedures unique to its candy making operations, to updating nearly every part of its facility, this is the story of the companywide effort put forth by the Winnipeg, Manitoba-based candy maker to receive its Level Two SQF Certification as told by the company's Food Safety Manager, Rene Duchesne.
    
6. Survey Reveals Concerns About Final FSMA Rules
   The food and beverage industry — like many others — is going through consolidation, responding to changing customer demands, and facing increased federal regulation. When it comes to federal regulations, the industry is gearing up to meet the changes outlined in FMSA. This legislation is the most sweeping change in regulation to come to the food industry in decades. The FDA contends the law was put into place to help prevent food-borne contamination in addition to responding to contamination after it has already occurred.
    
7. How Can You Minimize Social Media's Impact On A Food Recall?
   Food recalls are a permanent feature of the industry's landscape. A badly handled social media campaign can cause considerable reputational damage to a company, which in turn can lead to a loss of revenue and market share and some companies never recover from this. Conversely, a planned and proactive social media campaign can demonstrate a company's commitment to consumer safety, and retain consumer confidence.
    
8. Food Industry Creates Technician Certification Program
   A major concern for the food industry is recruiting and keeping skilled technicians to maintain and operate the increasingly complex machinery that keeps their operations running. A large number of veteran, Baby Boomer technicians have retired or will do so soon. The industry simply has not been able to replace these mid-skill workers with new recruits who have the requisite mechanical and electronic training needed to operate and maintain sophisticated manufacturing equipment.
    
9. Food Traceability: Benefits Beyond Regulatory Compliance
   Leading food enterprises have recognized the value of internal traceability for years. Now, smaller and more nimble competitors are reaching the same conclusion. At the same time, food businesses — from production farmers to retailers — continue to ask, "What is this external, whole-chain traceability thing and why should I care?"
    
10. Antimicrobial Packaging Shows Promise For Food Safety
    When it comes to post-processing food safety, antimicrobial packaging is an effective method to improve safety and shelf life of food products. This also offers a great platform to boost consumer confidence, as people make purchasing decisions for different food items.