Food Safety Magazine

April/May 2010

April/May 2010
Food Safety’s New Regulatory Reality: Are You Prepared?
Food Safety’s New Regulatory Reality: Are You Prepared?

With a flurry of changes and new food safety regulations on the horizon, companies have the opportunity to discover more efficient and effective methods of consumer protection.
 

Control of Salmonella, Campylobacter and Other Bacteria in Raw Poultry
Control of <i>Salmonella, Campylobacter</i> and Other Bacteria in Raw Poultry

No matter which parameter is considered, studies clearly show that poultry plants across the U.S. are utilizing interventions that are effective for significantly reducing bacterial populations.
 

Something Old, Something New: Innovation within Existing Food Testing Technologies
Something Old, Something New: Innovation within Existing Food Testing Technologies

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.
 

Sampling, Part I: The Basics
Sampling, Part I: The Basics

Sampling is used in food safety to select a representative part of a food, thing or condition having to do with food for the purpose of determining parameters or characteristics of the whole.

Shifting the Emphasis from Product Testing to Process Testing
Shifting the Emphasis from Product Testing to Process Testing

More effort must be spent validating and implementing process controls and process testing measures while eliminating unnecessary product testing.

Verification: Making Sure Your Food Safety Management System Is Working
Verification: Making Sure Your Food Safety Management System Is Working

A FSMS is only as strong as its weakest link. It is critical that both corporate headquarters and all of a company’s processing plants have a strong verification program.