Bacterial Detection White Papers & Articles
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Have We Lost Our Way With HACCP?
12/17/2015
As food safety becomes an increasingly important issue, it might be a good idea to take a step back and reexamine your food safety plans. Asking a few key questions, such as “who are my customers?” and “how do my HACCP plans help them?” are a good place to start.
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BoDeans Baking Group Maintains Top Food Safety Certifications With Allergen Control Best Practices
12/2/2015
Most food manufacturers would say their top priority is creating great products that consumers can’t get enough of. The layman might assume that a food manufacturer’s number one goal is all about flavor and high-quality ingredients. But, there’s something that trumps even those key elements of food manufacturing: allergen controls.
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Soft Solid Materials: Is There A Perfect QC Test For Viscosity?
12/1/2015
Mashed potatoes are a good example of a soft solid material that Quality Control must test for viscosity prior to shipment. The food industry may have the greatest challenge of all in coming up with a method that can successfully measure the variety of products that have thick paste-like consistency.
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Food Manufacturing's Russian Roulette: No Allergen Control Plan
11/4/2015
In order for a food manufacturing plant to run safely and effectively, the development and implementation of an Allergen Control Plan (ACP) is crucial. The avoidance of cross-contamination of allergy producing substances will prevent food recalls, bad publicity, or even worse, any human adverse physical reactions. Developing a method to systematically identify and prevent allergens from coming into contact with food being manufactured and/or the packaging of foods is a vital part of the process.
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FSMA Fridays: Preventive Controls For Human And Animal Food (Part Three Of Five)
10/22/2015
In the second portion of FSMA Fridays: Preventive Controls For Human And Animal Food, SafetyChain’s Jill Bender began speaking with The Acheson Group’s Dr. David Acheson and Rolando Gonzalez about environmental controls and their requirements under FSMA, as well as the FDA’s approach to supply chain controls. Here, in the third installment of the series, the trio continues the conversation about FSMA’s final rules regarding preventive controls for human and animal food mentioning how GFSI helps with FSMA compliance and some tips to help your company comply with the rules.
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Magnetic Separator Testing: Pull Test Or Gauss Test?
10/21/2015
In light of FSMA, HAACP initiatives, and global standards like those put forth by BRC (British Retail Consortium), the importance of ensuring the performance of magnetic separation equipment goes without saying. What’s the right testing approach for your operation?
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How Converting To All Food-Grade Lubricants Reduces Contamination Risk
9/25/2015
Look inside the lubricant cabinet of a food or beverage manufacturing plant and it's surprising what you find. Upon close inspection, you’ll see the cabinet isn’t holding only food-grade (NSF H1) lubricants. The cabinet may also contain cleaners, glue removers, and penetrating sprays, which often turn out to be just industrial chemicals and/or degreasers.
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The Positive Impact Of Behavioral Change On Food Safety & Productivity
9/24/2015
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Why Is Humidity Control In Food Products Important?
9/10/2015
Besides temperature, the water content of a sample, as well as the relative humidity of the ambient air, is a key factor for the flow and structural properties of a broad variety of food products. A measurement of such parameters can be used to quantify sensory attributes like mouth feel, crispness, or firmness, and, ultimately, improving product quality.
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Antimicrobial Packaging Shows Promise For Food Safety
9/8/2015
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.