Articles by Melissa Lind

71. Is Metal Detection The Right Inspection Technology For Your Food Operation? 3/4/2015

    Despite regulations requiring food-industry participants to develop processes that reduce foreign-body contamination, contaminants still manage to make their way into finished products. Below are some points to think about when considering metal-detection technology in your company’s proactive approach to contaminant detection.

72. IFSAC's New Method To Evaluate Foodborne Illness Sources 3/4/2015

    Knowing which foodborne illnesses are most likely to occur, and in which foods, is essential in preventing future outbreaks of contamination. Three federal agencies have partnered up to develop a new method to estimate common foodborne illness sources including Campylobacter, E. coli O157, Listeria, and Salmonella.

73. 6 Ways To Reduce Listeria Contamination In Produce Processing 3/2/2015

    Listeria contamination is one of the most-common food-safety issues that results in illness and recall. Recent produce contamination events are a reminder that strict attention to cleaning practices is essential in the produce industry.

74. 3 Actions For Implementing A Food-Safety Plan 2/26/2015

    A recent Food Marketing Institute meeting showcased three basic steps to implement safety recommendations for the produce industry.  Though FMI intended the instructions to be for produce handlers in the retail market, they make an excellent starting point for other participants across the food supply chain.

75. Why Food Retailers Are Insisting Producers Use X-Ray Inspection 2/25/2015

    Large food retailers are demanding that food processors and packagers move away from simple means of product inspection and move into X-Ray inspection for food products. While this was previously considered a risk in terms of cost and ease-of-use, newer technology may make these barriers less important

76. Cold-Chain Planning Is Feeling The Heat Of QSR Demands 2/19/2015

    As the global food market continues to expand its reach, demand for fresh products and higher-quality goods in both developed and undeveloped market is putting pressure on the cold-chain market. This development affects both raw ingredients and prepared foods, but growth in fresh foods is particularly aggressive.

77. How Important Is Verification In Detecting Food Contaminants? 1/29/2015

    Ensuring safety of the food supply is one of the most important things food producers do. Verification processes are well defined in by FSMA in addition to HACCP requirements. However, business continuity also demands close attention to preventative measures in terms of foreign-body detection.

78. What's Up-And-Coming In Food Traceability? 1/23/2015

    Tracking and traceability has become much more important in the food industry because of both increasingly-stringent regulatory demands and the desires of consumers to know where, when, and how their food came to the table.

79. Finding The Right Suppliers For Your Food Operations' Needs 1/23/2015

    One of the do or die facets of operating a business in the food industry is the selection of ingredient suppliers and food vendors. There are a lot of factors that go beyond simple pricing. Do you know what your needs are? Are your vendors fulfilling them?

80. How Proposed FSMA Changes Could Affect The Cold Chain 1/16/2015

    The latest round of proposed additions to FSMA has the potential to significantly impact the food supply chain. However, they are having minimal effect on traceability. While many food managers may dismiss the changes as inconsequential, they shouldn’t breathe a sigh of relief yet as they may ultimately feel a pinch.