Food Safety Magazine

February/March 2016

February/March 2016
Implementing Active Managerial Control Principles in a Retail Food Business
Implementing Active Managerial Control Principles in a Retail Food Business

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.

 

Trans Fats: Current Scientific Update
Trans Fats: Current Scientific Update

Human data on the potential health effects from consuming small amounts of trans fats are scant and do not support the assumption of no threshold.

February 10, 2016
Menu/Ingredient Transparency
Menu/Ingredient Transparency

The new regulations are forcing foodservice operators to respond to customer demand for full transparency on the health implications of the foods they are offering.

February 10, 2016
Employee Hygiene and Handwashing in Retail Foodservice Establishments
Employee Hygiene and Handwashing in Retail Foodservice Establishments

The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.

February 10, 2016
Biofilm and Pathogen Mitigation: A Real Culture Change
Biofilm and Pathogen Mitigation:  A Real Culture Change

One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.

February 10, 2016
Safety Is a Cornerstone of Ingredient Sustainability
Safety Is a Cornerstone of Ingredient Sustainability

Food manufacturers are working to increase the sustainability of their global footprint while at the same time making their products better and safer from farm to plate.

February 10, 2016
Distribution of Chlorpyrifos Residues in Citrus Fruits
Distribution of Chlorpyrifos Residues in Citrus Fruits

During production and the postharvesting process of citrus fruits in conventional agriculture, residues of postharvest protectants as well as pesticides can be found in detectable concentrations.

February 10, 2016
A Look at GMPs: How FSMA Will Change Expectations
A Look at GMPs: How FSMA Will Change Expectations

The Food Safety Modernization Act will modernize current Good Manufacturing Practices regarding manufacturing, processing, packaging and holding of human foods.

February 10, 2016
New Directions for the Global Food Safety Partnership
New Directions for the Global Food Safety Partnership

Food safety capacity development requires synergistic investments from both public and private partners to enhance opportunities for collaboration.

February 10, 2016
Food Safety Insider: Sanitation Solutions
Food Safety Insider: Sanitation Solutions

• Save Time, Gain Efficiencies with Automated HACCP Management

• Erlab Ductless Fume Hoods Are Over 99% Effective!

• Effective Sanitation Programs Rely on Environmental Monitoring

• The Modern Food Safety Manager’s Must-Have Gadget

• Today’s Food Sanitation Programs