Articles by Melissa Lind

91. Preparing For Digital Supply-Chain Traceability 12/5/2014

    Just like almost every other industry, the food-supply chain is going digital.  Some sectors of the food industry have tracking and traceability data collection and management under control, but others do not.  Is your company prepared for the inevitability of electronic communication requirements?

92. Using Real-Time Data To Exceed FSMA Guidelines 12/4/2014

    New legislation is requiring food industry participants to shift from reacting to an emergency to a proactively preventing them.  The key to ensuring that you meet regulations, maintain customer loyalty, and minimize damage from a foodborne illness or contamination event can depend upon how your company evaluates its data.

93. 10 SIP Tips To Ensure Effective Sterilization Of Food-Processing Equipment 12/3/2014

    Both Steam-In-Place and Clean-In-Place methods are designed for automated cleaning and sterilization of food processing equipment without the requirement of dismantling and reassembly of the machinery. A common mistake that some manufacturers make is in the order of operations.

94. FSIS Seeks Public Comments For Expanded E. Coli Testing 12/3/2014

    The U.S. Department of Agriculture’s Food Safety and Inspection Service is seeking public comments for a cost and benefits analysis of proposed expansion of E. coli testing in ground beef. Industry members have until January 20, 2015 to submit comments.

95. How X-Ray Systems Are Refining Food Product Inspection 12/2/2014

    X-Ray inspection systems help food processors and manufacturers to meet regulatory standards that are becoming increasingly stringent. While this is certainly a valuable asset, it may be trumped by the value it provides from a business perspective.

96. Global Food-Safety Testing Market Continues To See Growth 12/2/2014

    The global food-safety testing market is expected to reach $13.6 billion by 2019. Growing at a CAGR of 5.3 percent, the main growth areas are pathogen testing and testing for GMO foods.

97. Food Recalls — Managing The “Do This, Not That” List 12/1/2014

    In the food industry, sometimes the need for a recall is inevitable. In order to keep the public safe, the ability to locate a specific food product at any point in the supply chain is critical. With developing regulations, managers are required to act in a proactive manner, ensuring that practices are already in place in the event of a recall

98. Cleaning-In-Place — Ensuring Hygienic Standards Are Met 11/26/2014

    Clean-In-Place — sometimes referred to as Sterilization-In-Place — is a commonly-used method of sanitization, particularly in the food and beverage industry. It is an automated process that removes the chance of worker error or injury.

99. 8 Tips To Prevent Food Contamination 11/26/2014

    Rejects can slow down a food-processing line, costing valuable time and loss of product. Worse yet, a recall can have much greater costs in dollars, brand reputation, and loss of consumer confidence. The following 8 guidelines can help prevent foreign-body contaminants from entering your company’s products.

100. Which Countries Are First In Food Safety? 11/24/2014

     A recently published report shows Canada and Ireland to be first in food safety amongst 17 Organization for Economic Cooperation and Development