Food Safety Magazine

Food Types

The following list is a collection of all articles in the Food Types category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Beverages, Dairy/Eggs, Ingredients, Low Moisture/Dry, Meat/Poultry, Natural/Organic, Produce, Ready-to-Eat, Refrigerated/Frozen, Seafood

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.

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.

Keeping Up Dairy’s Grade A Food Safety Initiatives
Keeping Up Dairy’s Grade A Food Safety Initiatives

An interview with Allen R. Sayler, International Dairy Foods Association, focuses on the dairy industry’s food safety initiatives.
 

Ensuring the Safety and Quality of Fried Foods
Ensuring the Safety and Quality of Fried Foods

The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.

Additional Interventions Needed for Fresh-cut Produce
Additional Interventions Needed for Fresh-cut Produce

Experts agree that pathogen contamination of produce growing in fields may be reduced by applying Good Agricultural Practices.

Breaking the Perishable Products Paradigm: Hurdle Technology Solutions from Field to Fork
Breaking the Perishable Products Paradigm: Hurdle Technology Solutions from Field to Fork

Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.

California Leafy Greens Marketing Agreement Emerges as a Model Program for Food Safety
California Leafy Greens Marketing Agreement Emerges as a Model Program  for Food Safety

With the implementation of the California Leafy Green Products Handler Marketing Agreement, huge strides have been made in the area of food safety.

Ingredient and Finished Product Testing For Extraneous Matter
Ingredient and Finished Product Testing For Extraneous Matter

There are numerous techniques available to screen materials for the presence of extraneous matter.

Dietary Supplements: Adverse Event Reporting and Review
Dietary Supplements: Adverse Event Reporting and Review

Dietary supplements are considered foods, although there are regulations that are unique and specific to dietary supplements.

Improving Food Safety Through Public Standards for Food Ingredients
Improving Food Safety Through Public Standards for Food Ingredients

Mandatory testing to public standards is part of the solution for ingredient safety, but there are other risk-reduction strategies as well.

Well-done or Over-done? Questioning Popular Notions About Meat and Cancer
Well-done or Over-done? Questioning Popular Notions About Meat and Cancer

As nitrite’s human health benefits are uncovered, it’s critical to remember why nitrite is added to cured meats in the first place: food safety.

Produce GAPs Harmonization: The Goal Is in Sight
Produce GAPs Harmonization: The Goal Is in Sight

The produce industry came together to reduce the audit burden that it had enabled by accepting and supporting a wide variety of food safety audit standards.
 

Countering the Myths Surrounding the Meat Industry
Countering the Myths Surrounding  the Meat Industry

There is work to do to help the public understand livestock production and the practices associated with it.
 

Radlo Foods Hatches a High-Tech Egg Safety Plan
Radlo Foods Hatches a High-Tech Egg Safety Plan

Radlo Foods describes their innovative approach to egg safety.

Issues in Time and Temperature Abuse of Refrigerated Foods
Issues in Time and Temperature Abuse of Refrigerated Foods

Suggested temperature specifications for refrigeration of foods have been revised as knowledge and technology advancements are made.

AMIF’s Food Safety Initiative: Progress and Possibilities
AMIF’s Food Safety Initiative: Progress and Possibilities

Experts from the American Meat Institute conduct a roundtable discussion of the key issues facing the meat industry today.

How U.S. FDA’s GRAS Notification Program Works
How U.S. FDA’s GRAS Notification Program Works

FDA encourages the industry to thoroughly review its GRAS notification submission procedures before sending a notification to the agency.

Raw Poultry: How Safe Is Safe Enough?
Raw Poultry: How Safe Is Safe Enough?

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

Modern Tools for Food Ingredient Safety
Modern Tools for Food Ingredient Safety

It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.

 

Hitting the Traceability Target at Birds Eye Foods
Hitting the Traceability Target at Birds Eye Foods

Rapid traceability throughout the raw product supply chain is a key component of Birds Eye;s food safety program.

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