Food Safety Magazine

Ready-to-Eat

Food Safety and Farmers Markets
Food Safety and  Farmers Markets

Although the farmers and market managers used many good practices, some practices being used may put consumers at risk for foodborne illness.

An Environmental Sampling Approach to Product Risk Assessment
An Environmental Sampling Approach to Product Risk Assessment

The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.

Thermal Processing with Food Safety in Mind
Thermal Processing  with Food Safety in Mind

Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.

Leafy Green Processing for Ready-to-Eat Salads
Leafy Green Processing for Ready-to-Eat Salads

Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.
 

GMPs in the Snack Food Industry in Latin America
GMPs in the Snack Food Industry in Latin America

A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.
 

New French Bakery Does Food Safety From Scratch
New French Bakery Does Food Safety From Scratch

New French Bakery describes its approach to creating effective food safety and quality programs.

A Simple Introduction to Thermometry and Basic Calibration
A Simple Introduction to Thermometry and Basic Calibration

An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.

Fresherized Foods: Success Under Pressure
Fresherized Foods: Success Under Pressure

Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.

Acrylamide: The Issue That Refuses to Die
Acrylamide: The Issue That Refuses to Die

The acrylamide issue regarding food safety refuses to die no matter how many times food scientists shoot it down.

Ensuring the Safety and Quality of Fried Foods
Ensuring the Safety and Quality of Fried Foods

The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.

5 Steps to the Safety & Quality of Refrigerated RTE Foods
5 Steps to the Safety & Quality of Refrigerated RTE Foods

Martin Mitchell, Technical Director, Refrigerated Foods Association discusses the safety and quality of refrigerated RTE foods.

New Labeling Requirements for Food Allergens and Trans Fat
New Labeling Requirements for Food Allergens and Trans Fat

Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.

Bakeries Rise to Food Safety and Defense Challenges
Bakeries Rise to Food Safety and Defense Challenges

An interview with Lee Sanders of the American Bakers Association reveals the latest food safety challenges facing bakeries today.

10 Principles of Equipment Design for Ready-to-Eat Processing Operations
10 Principles of Equipment Design for Ready-to-Eat Processing Operations

The American Meat Institute Executive Board members set forth their vision to share best practices for enhancing food safety in a noncompetitive and cooperative effort.

Best Practices in Refrigerated Foods Processing
Best Practices in Refrigerated Foods Processing

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

Bullish on Progress: A Meat Industry Roundtable
Bullish on Progress: A Meat Industry Roundtable

An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.

Mission’s Statement: Food Safety is Everyone’s Job
Mission’s Statement: Food Safety is Everyone’s Job

Mission Foods embraces food safety from the top down in a company-wide culture.

Factoring Safety into Functional Foods
Factoring Safety into Functional Foods

An objective, science-based evaluation process must establish that functional components are safe at their projected use levels.

Assessing and Applying Thermal Characteristics of Ready-to-Eat Products during Heat Processing
Assessing and Applying Thermal Characteristics of Ready-to-Eat Products during Heat Processing

Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods

Current Issues in Raw and RTE Products
Current Issues in Raw and RTE Products

Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.

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