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

Challenges and Innovations for On-Farm Bacterial Testing
Challenges and Innovations for On-Farm Bacterial Testing

Diagnostic assays for on-farm use have different constraints compared with those used in traditional laboratory environment
 

Best Traceability Practices
Best Traceability Practices

Whether large- or small-scale, food product recalls tend to leave their mark on the industry and often alter practices for the better. In order to react quickly and responsibly to a voluntary or involuntary recall, all companies must be adequately prepared.
 

Assistance with U.S. FDA’s Detention without Physical Examination
Assistance with U.S. FDA’s Detention Without Physical Examination

The U.S. Food and Drug Administration (FDA) can refuse admission of articles to U.S. that appear to be in violation of FDA regulations and may automatically place a company on an Import Alert involving Detention without Physical Examination. Read more for how to navigate this process.

FDA’s Changing Culture: What Every Food Company Needs to Know
FDA’s Changing Culture: What Every Food Company Needs to Know

FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
 

Six Tips for Establishing a Safe and Effective Gluten- Free Kitchen
Six Tips for Establishing a  Safe and Effective Gluten- Free Kitchen

Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.

Voting with your Grocery List: Increasing Consumer Confidence along the Food Chain
Voting with your Grocery List: Increasing Consumer Confidence along the Food Chain

Consumers in the United States demand and expect safe, quality food. Over the last several years, however, consumers have also been weighing in on other factors; they’ve been making their preferences known at the cash register and voting with their grocery lists. See how this fact impacts your company’s bottom line.
 

The Role of Accreditation Bodies in Supply Chain Risk Management
The Role of Accreditation Bodies in Supply Chain Risk Management

Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.

Seed to Landfill: Food and Environmental Safety Are Inseparable

In the era of biomass waste turned into energy and bioengineered seeds planted for food, there is much information to absorb about our food and its landscape. However, one thing is certain: Food safety cannot be separated from environmental safety to safeguard public health.

A Food Safety Management Framework for Foodservice and Catering

Despite the widely accepted gains emerging from adopting food safety management systems worldwide, the foodservice and catering sectors have not made advances towards deploying such systems in improving their food safety and hygiene practices. Read more for a proposed framework to aid this situation.

Evolution of Food Safety in the Fast Food Realm

With so many consumers eating at fast food establishments these days, we look at how fast food pioneers Ray Kroc (McDonalds) and Colonel Sanders (Kentucky Fried Chicken) developed the top-notch food safety systems we know today.

Imports and Exports: Ensuring Food Safety Down Under

With global food safety more important than ever before, Food Safety Magazine is taking a closer look at how various regions of the world are addressing current issues facing the food industry today.

Culinary Student Food Safety Assessment

As foodborne illness can be caused by contamination during food preparation and/or storage, foodservice training is of paramount importance. This article reveals the findings of a survey of culinary arts students performed to assess their knowledge of food safety practices.

Utilization of Steam Heat Generated via Microwave Energy

Most restaurants rely upon traditional steamers to cook seafood products to the required temperature of 145 °F. This study aimed to solve problems associated with conventional steamers using microwave-generated energy to steam cook seafood products within covered Cambro pans containing water. Their findings are presented.

Quality and Food Safety in the International Arena of Food Production

For those food enterprises that wish to export to U.S. markets, both the quality and safety of their products have become serious corporate issues. Read more for the impact of quality control on the import/export process.

Safely Feeding America
Safely Feeding America

Feeding America and its partners not only lead in hunger-relief efforts, but they also lead the hunger-relief community in providing safe food.

Sanitary Transportation of Food: Contracts and the New Rules
Sanitary Transportation of Food:  Contracts and the New Rules

The Sanitary Transportation of Human and Animal Food Rule applies to shippers, loaders, receivers and carriers involved in transportation operations for the transportation of human and animal food.

Global Partnerships in Food Safety
Global Partnerships in Food Safety

All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.

"Allergy Consciousness" for the Retail Food Indusrty
"Allergy Consciousness" for the Retail Food Indusrty

Unlike foodborne infections that strike without warning, folks who have food allergies (or food intolerance) generally know of them and avoid the offending ingredients.

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.

Jack in the Box: Fostering Food Safety Through Great Partnering
Jack in the Box: Fostering Food Safety Through Great Partnering

Dave Theno’s commitment to transparency guides the industry through a horrific failure in food protection.

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