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  1. 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?

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. The Cost Of Spilled Milk: Analyzing Product Loss In The Dairy Industry
    8/21/2015

    The international dairy industry accepts a “standard” lost product figure of 2-3 percent annually. This article explains how to monitor and control product loss in the dairy industry.

  8. Greencore Foods Saves Time And Money With Waste Water Treatment Solution
    8/21/2015

    This article explains how Greencore Foods overcame the challenges of managing its waste water treatment during wash-downs of processing tanks and lines during clean-in-place procedures.

  9. Case Study: X-Ray Inspection Of Drink Powders And Spice Blends In Metalized Films
    6/4/2015

    A large, international food producer uses X-ray inspection systems to increase value creation in production. In addition to its high quality demands, this international food group has committed itself to the fight against food wastage. Following the principle, "What men eat must be pure," the company wants to ensure perfect product quality so that complete batches of food that may contain contaminations no longer have to be returned and destroyed, in turn reducing food waste. Such product recalls are expensive and — what is much more important — damaging to a company's image. In addition to comprehensive inspection procedures in every production stage, the measures also include the installation of product inspection systems in the packing lines prior to dispatch.

  10. A Guide To Foreign Object Detection And Quality Assurance
    6/4/2015

    Food production has become increasingly automated. But, even when automated production systems are used, contamination can't be completely ruled out. This is where detection systems come in.