Food Safety Magazine

Supply Chain

The following list is a collection of all articles in the Supply Chain category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Foodservice/Retail, Growers/GAPs, Imports/Exports, Regulation, Temperature Control/Cold Chain, Traceability/Recall, Transportation

How Wendy's Prevents Foreign Material in Its Meat Supply: A Proactive Approach
How Wendy's Prevents Foreign Material in Its  Meat Supply: A Proactive Approach

Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.

Assuring the Safety of Imported Meat and Poultry
Assuring the Safety of Imported Meat and Poultry

A significant aspect of imported meat and poultry products that many people may not realize is that individual establishments cannot make application to the FSIS to export products to the U.S.

Safe Food in a Changing World
Safe Food in a Changing World

How will economic crises affect the efforts over the last couple of decades to assure food safety and promote consumption of healthy food.

Shopping for Food Safety and the Public Trust: What Supply Chain Stakeholders Need to Know About Consumer Attitudes
Shopping for Food Safety and the Public Trust: What Supply Chain Stakeholders Need to Know About Consumer Attitudes

If we don’t know who is getting sick from which organisms present in food, we can’t do our jobs properly to safeguard public health from foodborne pathogens.

Can Shipping Conditions Influence Your Listeria Test Results?
Can Shipping Conditions Influence Your <i>Listeria</i> Test Results?

Environmental Listeria sampling is popular among food manufacturers because it greatly reduces the time and cost associated with end-product testing for the pathogen.

Driving Best Practices in Distribution
Driving Best Practices in Distribution

Distributors should establish clear protocols to ensure that product is stored properly and travels at the proper temperature to maintain its integrity.

Top 7 Processing and Foodservice Equipment Standards
Top 7 Processing and Foodservice Equipment Standards

Seven standards should be used as reference resources when conducting a plan review or providing input on new construction or remodeling of an existing food plant.

FDA's Role in Traceback Investigations for Produce
FDA's Role in Traceback Investigations for Produce

The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.

Foodservice Distribution: Maintaining the Cold Chain
Foodservice Distribution: Maintaining the Cold Chain

Customers should be aware of the food safety differences between distributors, especially in a down economy when many are making choices based on price.

Produce GAPs Harmonization: The Goal Is in Sight
Produce GAPs Harmonization: The Goal Is in Sight

The produce industry came together to reduce the audit burden that it had enabled by accepting and supporting a wide variety of food safety audit standards.
 

Supplier Scorecards: Are They Right for You?
Supplier Scorecards: Are They Right for You?

The best outcome of launching a supplier scorecard process is to achieve total customer satisfaction.

The Squeaky Wheel: Is Transporation the Watershed for Food Safety and Food Defense?
The Squeaky Wheel: Is Transportation the Watershed for Food Safety and Food Defense?

Food safety and defense transportation programs (possibly integrated) must be developed and implemented
 

Communicating During and Through a Food Recall
Communicating During and Through a Food Recall

Effective, responsible communication is key to maintaining trust in the food system and a challenge for communicating prior to, during and after a recall.  

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.

Issues in Time and Temperature Abuse of Refrigerated Foods
Issues in Time and Temperature Abuse of Refrigerated Foods

Suggested temperature specifications for refrigeration of foods have been revised as knowledge and technology advancements are made.

The “Danger Zone” Reevaluated
The “Danger Zone” Reevaluated

For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.

Cleaning and Sanitization of Food-contact Surfaces in Retail/Foodservice Establishments
Cleaning and Sanitization of Food-contact Surfaces in Retail/Foodservice Establishments

The two sanitization methods commonly used in retail/foodservice establishments are heat and chemicals.

FDA Regulation of Domestic Waterborne Transportation
FDA Regulation of Domestic Waterborne Transportation

The domestic waterborne transportation industry consists of a broad range of passenger vessels that affects food safety.

Building Consumer Trust Requires Redefining Today’s Food System
Building Consumer Trust Requires Redefining Today’s Food System

To build consumer trust, the food system must communicate ethically to build the trust that protects its freedom to operate.

Ingredient Chain of Custody: Impact on Food Safety
Ingredient Chain of Custody:  Impact on Food Safety

When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.

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