Food Safety Magazine

August/September 2012

August/September 2012
The State of Food Safety: Regulation, Collaboration and the Advancement of a Globally Safe Food Supply
The State of Food Safety: Regulation, Collaboration and the Advancement of a Globally Safe Food Supply

Everyone in the food chain needs to take a larger role in the direction of our food safety practices and help shape where we are headed.                            
 

Making the Case for Caging: Improvements in Egg Safety and Animal Welfare
Making the Case for Caging: Improvements in Egg Safety and Animal Welfare

Despite occasional claims to the contrary, specialty eggs are no safer than conventional eggs, and all eggs are relatively safe.

The Pitfalls of Product Reformulation and How to Avoid Them
The Pitfalls of Product Reformulation and How to Avoid Them

Reformulating with entirely natural ingredients while maintaining product taste, texture, appearance, functionality, safety and shelf life can be a major task.

Building a Solid Foundation in Meat Processing and Preparation
Building a Solid Foundation in  Meat Processing and Preparation

The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.

Training Is a Key Component in Serving Patrons with Food Allergies
Training Is a Key Component in Serving Patrons with Food Allergies

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

Allergen- and Gluten-Sensitive Consumers: What Manufacturers Should Know
Allergen- and Gluten-Sensitive Consumers: What Manufacturers Should Know

Suppliers of raw ingredients should disclose allergen and gluten information, implement an allergen-control plan and regularly train their employees.

Planet versus Profit
Planet versus Profit

Creating a cleaner, healthier future for all begins at the doorstep of every food producer.

CORE: FDA Foodborne Illness Response
CORE: FDA Foodborne Illness Response

FDA’s new Coordinated Outbreak Response and Evaluation Network completes its successful first year.

Pests: Everyday Threats to the Human Food Supply
Pests: Everyday Threats to the Human Food Supply

Although food can become contaminated at any point during production, unsanitary conditions coupled with disease-carrying pests in food facilities can cause widespread outbreaks.

Supplier Management: Six Steps to Selecting the Right Supplier
Supplier Management: Six Steps to Selecting the Right Supplier

Selecting the right ingredient supplier may seem like an onerous process for your supply chain, but this is an important food safety-related decision.  

Trends in Food Packaging: Borrowed Expertise
Trends in Food Packaging: Borrowed Expertise

Food packagers can borrow insight from the pharmaceutical industry for the best approaches to use for safe packaging.