Food Safety Magazine

Ready-to-Eat

Hazard Analysis of Incidental Condensation Contamination in Food Manufacturing Facilities
Hazard Analysis of Incidental Condensation  Contamination in Food Manufacturing Facilities

While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?

Lot Acceptance Testing for Ready-to-Eat Salads
Lot Acceptance Testing for Ready-to-Eat Salads

An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.

Innovations In Technology: Promising Food Safety Technologies
Innovations In Technology: Promising Food Safety Technologies

As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.

The Case for Validating Cooking Instructions
The Case for Validating Cooking Instructions

The fast-growing convenience foods category is a growing concern for food safety practitioners and public health officials.

Ready-to-Eat Foods: Preserving the Trust of the Consumer
Ready-to-Eat Foods:  Preserving the Trust of the Consumer

Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.

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

Beating Listeria: Specialty Brands’ Aggressive Approach
Beating <i>Listeria</i>:  Specialty Brands’ Aggressive Approach

A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.

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.

Sanitation in the Deli: Contamination-prone Equipment
Sanitation in the Deli: Contamination-prone Equipment

Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.

Moving Forward to Achieve Global Listeria Control
Moving Forward to Achieve Global <i>Listeria</i> Control

The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
 

Industry Collaboration Advances Listeria Control in RTE Seafood Plants
Industry Collaboration Advances <i>Listeria</i> Control in RTE Seafood Plants

An interview with Ken Gall, New York Sea Grant and Smoked Seafood Working Group, discloses advancements in Listeria control for seafood producers.

Microbiological Safety of Fresh-Cut Produce from the Processor to Your Plate
Microbiological Safety of Fresh-Cut Produce from the Processor to Your Plate

Fruits and vegetables are prone to microbial contamination from a wide range of sources.

Mitigation of Listeria monocytogenes in Ready-to-Eat Meats Using Lactic Acid Bacteria
Mitigation of <i>Listeria monocytogenes</i> in  Ready-to-Eat Meats Using Lactic Acid Bacteria

The control of L. monocytogenes in RTE meat products…relies on the use of intensive environmental sanitation programs.

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.

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