Food Safety Magazine

Signature Series

In this online feature, FSM readers find more practical and hot topic articles with contributions from experts in industry, and services and technology development companies.

Published exclusively on our webiste, Signature Series articles both further discussion of topics covered in the magazine and begin new topic threads, providing a value-added resource for food safety and quality assurance professionals.

Food Safety Magazine Signature Series content allows readers to get more information, faster. Visit often to read the latest additions to the Signature Series editorial line-up!

Eliminating Contamination from Food Processing
By Intech

A Dutch food manufacturer adjusted the design of their equipment to eliminate potential contamination problems experienced during a deboning operation.

 

Eliminating Contamination from Food Processing
Safety from Field to Fork
By Mike Garry

Food safety must rely on safe and effective sanitation solutions.

 

Safety from Field to Fork
The Future of Food Safety: Taking a Proactive Approach with Technology
By Mike Edgett

Your food safety solution may need to evolve with new technologies to ensure compliance with new regulations.

The Future of Food Safety: Taking a Proactive Approach with Technology
Manual HACCP Monitoring – What’s the Worst that Could Happen?
By Edward Musial and Christian Koether

Foodservice kitchens need a consistent solution for managing food safety and HACCP plans

Manual HACCP Monitoring – What’s the Worst that Could Happen?
Using LC-MS/MS to Support Chinese Expansion in the Global Food Export Market
By Kefei Wang and Rohan Thakur

Increasing pesticide regulations globally require innovative detection solutions for food producers.

 

Using LC-MS/MS to Support Chinese Expansion in the Global Food Export Market
Rapid Detection of Microorganisms in Food and Beverage by Fluorescence
By Sophie Barrier

A new rapid detection method, based on universal fluorescent staining of microorganisms, which significantly reduces time-to-results compared to alternative methods, is described.

Rapid Detection of Microorganisms in Food and Beverage by Fluorescence
How Do You Pack a Pickled Pepper without Too Many Peter Pipers?
By Julia Mann

Case study of a Michigan fast food supplier that makes strides in seal quality through optical inspection.

 

How Do You Pack a Pickled Pepper without Too Many Peter Pipers?
Sanitary Design: An Often Untapped Element of Food Safety
By Ron Harrison, Ph.D.

Sanitary design helps to not only promote operational efficiency, but also protect the integrity of food products. It can go hand and hand with pest management programs.

Sanitary Design: An Often Untapped Element of Food Safety
Smart Temperature Alarming for Fresh Seafood
By CAS DataLoggers, Inc.

Strict temperature control is the most effective way to slow bacterial growth and maintain seafood quality.

Smart Temperature Alarming for Fresh Seafood
Is Your ERP System Ready for the New FSMA Requirements for the Seafood Industry?
By Ian Dyslin

The Food Safety Modernization Act will stretch the capabilities of many enterprise resource planning (ERP) systems as the U.S. Food and Drug Administration gains greater access to virtually all of a company’s records.

Is Your ERP System Ready for the New FSMA Requirements for the Seafood Industry?
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