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!

Using Quality Tools and Metrics for Comparison of Error Potential in Pathogen Testing Methods
April 1, 2014
By Maureen Harte, Lean Six Sigma Master Black Belt

The FMEA is now seen as an important analysis tool to be used in conjunction with the HACCP to ensure quality and brand protection. This piece details cumulative findings from a study of proficiency test data in which labs were testing for the presence or absence of four common pathogens, Escherichia coli 0157:H7, Salmonella spp., Listeria monocytogenes and Campylobacter spp. in proficiency samples.

Safety from Field to Fork
Safety from Field to Fork
December 16, 2013
By Mike Garry

Food safety must rely on safe and effective sanitation solutions.

 

Eliminating Contamination from Food Processing
Eliminating Contamination from Food Processing
December 16, 2013
By Intech

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

 

The Future of Food Safety: Taking a Proactive Approach with Technology
The Future of Food Safety: Taking a Proactive Approach with Technology
December 5, 2013
By Mike Edgett

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

Manual HACCP Monitoring – What’s the Worst that Could Happen?
Manual HACCP Monitoring – What’s the Worst that Could Happen?
December 4, 2013
By Edward Musial and Christian Koether

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

Using LC-MS/MS to Support Chinese Expansion in the Global Food Export Market
Using LC-MS/MS to Support Chinese Expansion in the Global Food Export Market
November 26, 2013
By Kefei Wang and Rohan Thakur

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

 

Rapid Detection of Microorganisms in Food and Beverage by Fluorescence
Rapid Detection of Microorganisms in Food and Beverage by Fluorescence
November 25, 2013
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.

Sanitary Design: An Often Untapped Element of Food Safety
Sanitary Design: An Often Untapped Element of Food Safety
November 12, 2013
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.

How Do You Pack a Pickled Pepper without Too Many Peter Pipers?
How Do You Pack a Pickled Pepper without Too Many Peter Pipers?
November 12, 2013
By Julia Mann

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

 

Smart Temperature Alarming for Fresh Seafood
Smart Temperature Alarming for Fresh Seafood
November 12, 2013
By CAS DataLoggers, Inc.

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

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