Regardless of the size of any food manufacturer, there will be a need to source, approve and maintain ingredient suppliers.
The food product industry faces an escalating barrage of lawsuits—both for alleged mislabeling and for safety violations.
The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
At a time when food safety breakdowns are costing businesses more than ever, a Lincoln, NE, startup known as Presage Analytics hopes to help food processors track contaminants and prevent costly recalls and outbreaks of illness. The company's software tracks and analyzes the environmental and product testing data that companies already collect, particularly focused on microbial data, to manage and prevent problems that could lead to recalls or foodborne illness outbreaks.
The widespread move from global food supply chains to food supply networks presents considerable challenges.
The solution for a successful acquisition is to find the right relationship with a partner that shares a similar vision, particularly on food safety.
FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
Foodborne illness claims are among the greatest financial risks facing the food industry.
The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.
Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.
Collaboration at all levels, within and across companies, retailers, authorities and all stakeholders is required to apply a multidisciplinary approach to food safety.
The emergence of antibiotic-resistant foodborne pathogens is inherently linked to how antibiotics have been used in food animal production.
N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.
Management, especially senior management, has a responsibility to identify and mitigate risks within the organization.
The food industry must continue to take responsibility for what it can control and not rely on, or expect, regulators to find the gaps in the process.
The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.
As government agencies and the food industry adopt risk management approaches, the increased transparency of the process produces a number of communication challenges.
Amid consumer, regulatory and food processor urgency to address and resolve food safety issues increases in value-added foodborne pathogen detection options is also evident.
Cleaning and sanitation programs for the facility’s equipment, building and grounds are critical to the success of integrated pest management.
A key discipline for further reducing foodborne illness and strengthening food safety systems is risk analysis.