Food Safety Magazine

June/July 2008

June/July 2008
Establishing an Effective Food Safety Training Program
Establishing an Effective Food Safety Training Program

Food safety training is not a luxury, nor just a pesky governmental regulation.

Fresherized Foods: Success Under Pressure
Fresherized Foods: Success Under Pressure

Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.

Acrylamide: The Issue That Refuses to Die
Acrylamide: The Issue That Refuses to Die

The acrylamide issue regarding food safety refuses to die no matter how many times food scientists shoot it down.

Food Micro-We Need to "Bridge the Gap"
Food Micro-We Need to "Bridge the Gap"

The fundamental objective of any food company is to produce a safe and wholesome product that meets the claims of the product’s label.
 

Using Your Senses to Find Microbial Niches
Using Your Senses to Find Microbial Niches

While the senses of sight, touch, hearing and smell are not the only tools used to eliminate contamination, they are not used as often or as thoroughly as possible.

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.

"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.