The following list is a collection of all articles in the Supply Chain category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Foodservice/Retail, Growers/GAPs, Imports/Exports, Regulation, Temperature Control/Cold Chain, Traceability/Recall, Transportation
- Utilizing the Newly Proposed Imported Food Safety Rules as a Risk Management Tool
The announcement by the U.S. Food and Drug Administration last month of proposed regulations intended to strengthen the oversight of foods imported for consumption in the U.S. has generated a great deal of publicity and comment in the media.
- New Survey of Processing Companies Reveals Uncertainty of FSMA Implications
As most business owners working within heavily regulated industries can contend, keeping up with the latest rules, regulations and guidelines can be difficult. A testament to this widely held belief? The Food Safety Modernization Act (FSMA).
- Food Safety Databases: A New Challenge
The widespread move from global food supply chains to food supply networks presents considerable challenges.
- Challenges and Innovations for On-Farm Bacterial Testing
Diagnostic assays for on-farm use have different constraints compared with those used in traditional laboratory environment
- Best Traceability Practices
Whether large- or small-scale, food product recalls tend to leave their mark on the industry and often alter practices for the better. In order to react quickly and responsibly to a voluntary or involuntary recall, all companies must be adequately prepared.
- Assistance with U.S. FDA’s Detention without Physical Examination
The U.S. Food and Drug Administration (FDA) can refuse admission of articles to U.S. that appear to be in violation of FDA regulations and may automatically place a company on an Import Alert involving Detention without Physical Examination. Read more for how to navigate this process.
- FDA’s Changing Culture: What Every Food Company Needs to Know
FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
- Six Tips for Establishing a Safe and Effective Gluten- Free Kitchen
Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.
- Voting with your Grocery List: Increasing Consumer Confidence along the Food Chain
Consumers in the United States demand and expect safe, quality food. Over the last several years, however, consumers have also been weighing in on other factors; they’ve been making their preferences known at the cash register and voting with their grocery lists. See how this fact impacts your company’s bottom line.
- The Role of Accreditation Bodies in Supply Chain Risk Management
Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.
- Seed to Landfill: Food and Environmental Safety Are Inseparable
In the era of biomass waste turned into energy and bioengineered seeds planted for food, there is much information to absorb about our food and its landscape. However, one thing is certain: Food safety cannot be separated from environmental safety to safeguard public health.
- A Food Safety Management Framework for Foodservice and Catering
Despite the widely accepted gains emerging from adopting food safety management systems worldwide, the foodservice and catering sectors have not made advances towards deploying such systems in improving their food safety and hygiene practices. Read more for a proposed framework to aid this situation.
- Evolution of Food Safety in the Fast Food Realm
With so many consumers eating at fast food establishments these days, we look at how fast food pioneers Ray Kroc (McDonalds) and Colonel Sanders (Kentucky Fried Chicken) developed the top-notch food safety systems we know today.
- Imports and Exports: Ensuring Food Safety Down Under
With global food safety more important than ever before, Food Safety Magazine is taking a closer look at how various regions of the world are addressing current issues facing the food industry today.
- Culinary Student Food Safety Assessment
As foodborne illness can be caused by contamination during food preparation and/or storage, foodservice training is of paramount importance. This article reveals the findings of a survey of culinary arts students performed to assess their knowledge of food safety practices.
- Utilization of Steam Heat Generated via Microwave Energy
Most restaurants rely upon traditional steamers to cook seafood products to the required temperature of 145 °F. This study aimed to solve problems associated with conventional steamers using microwave-generated energy to steam cook seafood products within covered Cambro pans containing water. Their findings are presented.
- Quality and Food Safety in the International Arena of Food Production
For those food enterprises that wish to export to U.S. markets, both the quality and safety of their products have become serious corporate issues. Read more for the impact of quality control on the import/export process.
- Assuring the Safety of Imported Meat and Poultry
A significant aspect of imported meat and poultry products that many people may not realize is that individual establishments cannot make application to the FSIS to export products to the U.S.
- Protection for the Global Food Network
Training is the key step to protect public health from the ever-increasing number of food products entering the global supply chain.
- Now Showing: Reducing Risk Factors at Foodservice & Retail
A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.
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