Featured Articles

  1. Germicidal LEDs: A Viable Light Source For Food Safety
    11/21/2017

    In addition to their use for Point-of-Use Water Disinfection, UV-C LED-based solutions have now been demonstrated to offer novel and unique approaches to food production sanitation.

  2. 5 Ways Food Companies Can Win In The Digital Era
    11/17/2017

    Looking back at the unprecedented amount of disruption in 2017 — from Amazon acquiring Whole Foods, to significant growth in the meal-kit industry — food companies are taking a holistic look at customer bases and determining any possible competitive advantage to be developed in 2018. In the year ahead, there are five ways we’ll see the food industry become more agile and opportunistic in order to win consumer loyalty, or “share of stomach.”

  3. FSMA’s Produce Safety Rule: Dissecting Recent Announcements
    11/14/2017

    A recent Food Online article provided tips for compliance with the Produce Safety Rule, but some provisions in the rule are clearer than others. Over the past several months, the FDA has announced various reconsiderations related to the rule that can be difficult to interpret. This article will review and explain a few of them.

  4. Hormel’s Strategy In The Battle Against Microbial Contamination
    11/9/2017

    Your company’s CEO probably isn’t going to notice if you start a production run an hour late. But, if you start production on time without inspecting the environment, taking corrective actions, and sanitizing the environment, your product may be forced into withdrawal or a recall… and your CEO will know you in a very intimate and negative way. Here, Doug Craven, corporate manager of sanitation at Hormel Foods, discusses the steps Hormel takes to ensure its food processing environments and food contact surfaces are properly sanitized, aren’t harboring microbial pathogens, and safe products are reaching its customers.

  5. Modernized cGMP: The Nuts And Bolts Of A Preventive Controls Food Safety Plan
    11/7/2017

    Many HACCP plans are not well-integrated with prerequisite programs. Because of this, the food safety system isn't robust. In the first article of a two-part series, I will show that focusing on prerequisite programs, starting with cGMPs, is the best starting point for converting a HACCP plan into a Preventive Controls Food Safety Plan.

  6. Answering Your Questions About FSMA Inspection Readiness
    11/2/2017

    In this segment of Food For Thought: How To Always Be FSMA Inspection Ready, Elizabeth Fawell, a food law attorney at Hogan Lovells U.S., LLP; and Samantha Cooper, senior manager of food safety and quality assurance at the Grocery Manufacturers Association, address unanswered questions from the FSMA inspection readiness web chat.

  7. Food Online’s Top 10 Of October
    11/1/2017

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

  8. 5 Antibiotic-Free Alternatives For Food Animals
    10/26/2017

    Since the FDA banned using "medically important" antibiotics in livestock for healthy animals or food animals to speed growth, the livestock industry — and the food companies they supply livestock products to — has been challenged to create great-tasting and high-quality products at low costs. This column offers five antibiotic-free alternatives for rearing food animals.

  9. FSMA Inspections & Recordkeeping: What Are The FDA’s Required Documents?
    10/25/2017

    In this segment of Food For Thought: How To Always Be FSMA Inspection Ready, Elizabeth Fawell, food industry counsel at Hogan Lovells; and Samantha Cooper, senior manager of food safety and quality assurance at GMA discuss FSMA’s recordkeeping requirements regarding Preventive Controls, Allergen Controls, sanitation, as well as FSVP.

  10. FSMA’s Produce Safety Rule: A Practical Guide For Compliance
    10/24/2017

    For the first time, a set of guidelines has been defined for safe agricultural practices, with rules in motion for farming, harvesting, packing, and storing fruits and vegetables. This article outlines FSMA’s Produce Safety Rule, showing the specifics of each part of the rule, and will help guide you toward compliance.