Food Safety Magazine

February/March 2010

February/March 2010
Protecting Your Food Supply: A Practical Approach
Protecting Your Food Supply: A Practical Approach

Food and food products are easily accessible at multiple points in any manufacturing process; thus, we must ask how we can safeguard our food supply from intentional contamination?

A Real-life Food Defense Challenge: Bulk Milk Transportation
A Real-life Food Defense Challenge: Bulk Milk Transportation

The dairy industry presents unique challenges to addressing food protection, particularly in the area of bulk milk transportation.

Food Safety Insider: Sanitation Solutions
Food Safety Insider: Sanitation Solutions

A special section containing articles that describe the primary sanitation challenges facing the food industry and offer tested solutions to meet them.

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.

Food Defense in the Global Environment: The Role of Quality Standards
Food Defense in the Global Environment: The Role of Quality Standards

The issue of food ingredients and their quality is an often overlooked yet critical component of food safety.

Identification of Plastics in Food: Challenges and Solutions
Identification of Plastics in Food: Challenges and Solutions

When we examine the food safety risks of plastic contaminants in food products, we are faced with a number of possibilities.

Novel Processing Technologies: Chemical Reactions
Novel Processing Technologies: Chemical Reactions

Introduction of new processing technologies also requires analytical procedures for the determination of which biomolecules are affecting food quality.