Featured Articles

  1. Hand Washing: The Foundation Of Reduced Microbial Contamination

    Everyone knows hand washing is a basic requirement that leads to significant reductions in food safety risk. But, this basic action is often overlooked and left out of internal audits and inspections. This article describes what proper hand washing is, how to design a hand washing station, and offers advice on establishing a culture of hand washing.

  2. FSMA Inspections: What To Expect When The FDA Knocks On Your Door

    In this segment of Food For Thought: FSMA Inspections: What To Expect When The FDA Knocks On Your Door, Elizabeth Fawell, food industry counsel at Hogan Lovells, and Samantha Cooper, senior manager of food safety and quality assurance at GMA, discuss differences between current and past FDA inspections, as well as what goes into an FSVP inspection.

  3. Food Fraud: How You Can Ensure Product Integrity

    Most food companies concentrate on the intentional substitution or addition of a substance in a product with verification activities, including testing, organoleptic or other on receipt testing. But, the real challenge is identifying the misrepresentation of products. What can you do to decrease your risks and boost the chances of receiving genuine, certified products?

  4. Will Your Traceability Initiatives Reach Regulatory Compliance?

    FSMA and the Safe Food for Canadians Act are taking traceability regulations to new heights. Is your company prepared to keep up and comply with them? Here, Saqib Javaid, director of quality management systems at NutraBlend Foods, answers my questions about the future of traceability regulations and how to prepare for and comply with them.

  5. Food Online’s Top 10 Of September

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

  6. 3 Food Industry Headaches And What You Can Do About Them

    With the emergence of new FSMA rules and a bioengineering labeling rule in the works, the industry is going to have even more headaches to deal with. Environmental monitoring, the threat of intentional contamination of the food supply, and yet another labeling change are emerging and could be another reason for food manufacturers to reach for Tylenol.

  7. How To Always Be FDA Inspection Ready

    In this segment of the Food Online web chat, 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 the Grocery Manufacturers Association (GMA), begin answering the industry's questions on FSMA inspections.

  8. Food Defense: A U.S. Army Perspective

    Back in 1997, a Veterinarian, Leslie Huck, showed me a checklist he was developing. It focused on intentional contamination and it made me think about how the military is always a target for acts of violence. This article illustrates the evolution of Food Defense and provides insight into what food manufacturers can do to build and improve their Food Defense plans.

  9. Progressing Cavity Pumps: Making The Most Difficult F&B Applications Simple

    With the right system design, progressing cavity pumps can reduce cost, lower maintenance needs, and achieve better results in complex conveying applications within food and beverage production.

  10. High Pressure Process Validation: Keeping Foods And Beverages Safe

    The success of HPP by many companies demonstrates it as an effective food safety measure that can mitigate risk for a variety of foods. HPP validation and verification are also major requirements of FSMA. According to the law, validation of HPP as a kill-step is required to make sure the HPP treatment is at a level of effectiveness to ensure food safety objectives.