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  1. Food Defense Requires A Collaborative Offense
    3/21/2017

    Bridging the gaps between the food industry and law enforcement, along with creating long-lasting, mutually-beneficial partnerships is essential in food defense efforts. This article will explain some of those efforts, their benefits, and how the food industry can continue to collaborate to protect the food supply chain.

  2. What's Next In Continuous UV Light Technologies For Liquid Products?
    3/15/2017

    Short-wave ultraviolet irradiation (UV-C, 200−280 nm) offers one of the most promising, non-thermal technologies that could provide food processors with a safe, energy-efficient, and cost-effective way to gain an added measure of safety and extended shelf life. This article will discuss pros and cons of the existing UV units and introduce new commercial UV technology that can be used to treat products with low and extra low UV-C light transmission (UVT).

  3. Ensuring Confidence In GFSI: Maintaining Value And Credibility Of Benchmarked Schemes
    3/14/2017

    In early March, I had the opportunity to sit on a panel discussion with several GFSI stakeholders, representing all aspects of the GFSI certification process. Moderated by Neil Marshall, global director of quality & safety strategy policy and programs at Coca-Cola; and Chris Lomauro, quality manager at General Mills, our conversation rotated around this scenario: a brand owner found an issue with a supplier who has been previously audited and certified to a GFSI benchmarked program.

  4. Why Supply Chain Agility Is Essential For Food Manufacturers
    3/10/2017

    For years, the food industry has listened to predictions about the growth of online grocery shopping, but was hesitant to prepare for the unknown. Now, through innovative delivery and supply chain models, the industry is more capable of responding to consumers’ growing set of complex demands, such as e-commerce.

  5. Debunking 5 FSVP Myths
    3/6/2017

    Compared to the training requirements in the Preventive Controls Rule, and certainly in the Produce Safety Rule, the requirement — or even mere suggestion — that someone take a course in order to be able to comply with the Foreign Supplier Verification Program (FSVP) Rule is non-existent. Why then, has every FSVP training course I’ve taught been sold out?

  6. How FSMA Is Changing Hazard Analysis
    3/1/2017

    Now that FSMA implementation has begun, there are several questions on what are the best approaches to develop risk-based food safety plans with preventive controls for compliance with these new regulations. Several terms have been clarified by FSMA, including the definition of a food facility. The actual definition of “hazard,” which is quite a technical definition, has also been expanded with these new regulations.

  7. The New Dynamics of Listeria Environmental Control and Testing
    3/3/2016

    The importance of a strong and vigilant food safety culture within your organization is more important for today’s food processors and suppliers.

  8. Improving Shelf Life With Modified Atmosphere Packaging (MAP)
    2/11/2016

    Tulip, one of Denmark’s leading producers of processed food for the domestic and export market, produces around 90 tons of sausages each day. A large proportion of these – about 60 tons a day – is packaged under a modified atmosphere of carbon dioxide and nitrogen to keep the product fresh and improve its shelf life. This case study shows how the company improved its efficiency by installing a Modified Atmosphere Packaging (MAP) system.

  9. Rapid, Accurate, and Reliable: Atlas Listeria LSP Detection Assay
    2/2/2016

    The Atlas Listeria LSP Detection Assay is a rapid, highly accurate molecular assay test designed for food and environmental samples.

  10. Shelf Life Studies: Basics, Principles, And Concepts
    1/11/2016

    Shelf life studies are used to determine how long a product can reasonably be expected to maintain its quality, safety, and character. These studies take into account not only products’ functional qualities such as safety and effectiveness, but also cosmetic qualities such as color and texture that make them appealing to customers.