Manufacturing News

Regulatory Watch

Pizza regs updated

Under the new USDA standards, pizza products will no longer be required to contain tomato sauce, cheese and a bread-based crust, as prescribed by current standards. In addition, manufacturers will be permitted to reduce the minimum meat content from 12 percent cooked or 15 percent raw to 2 percent cooked or 3 percent raw. The agency said it modernized its regulatory standards for pizza containing meat or sausage because it believes the old regulations may have “inhibited manufacturers from producing and marketing styles of pizzas that today’s consumers demand.” USDA says its data indicates that consumer expectations of the term “pizza” are broader than what is prescribed by current standards.

FSIS to open new training centers

USDA has taken steps to beef up its safety inspection force, announcing five new regional training centers for its growing workforce of Food Safety and Inspection Service’ (FSIS) field employees. Following a review, FSIS has decided to revamp its education and training programs to better prepare field employees to implement and enforce new food safety regulations. Five training centers will be established in Atlanta, Dallas, Philadelphia, Des Moines and Boulder, Colo. In addition, FSIS will be conducting interactive and on-site training sessions that will be easily accessible to its field employees.

Transport guidelines increase protection of meat, poultry, eggs

FSIS is issuing new food safety and security guidance for transporters and distributors of meat, poultry and egg products to protect against intentional and unintentional contamination. The guidelines provide recommendations to ensure the security of food products through all phases of distribution. “Protecting food during transportation and storage is a critical component in our defense against all types of food-borne contaminants,” said FSIS Administrator Garry McKee. Meat, poultry and egg products are frequently transported multiple times on their way to the consumer and may be exposed to hazards at each step, McKee stated.

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

You must login or register in order to post a comment.



Image Galleries

Plant of the Year 2015

Mars Chocolate was chosen as Food Engineering’s 2015 Plant of the Year. The first new Mars candy plant in North America in 35 years is not only LEED Gold certified, it’s highly automated as well.


Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

Food Engineering

Food Engineering April 2015 Cover

2015 April

The April 2014 issue of Food Engineering features the Plant of the Year: Mars Chocolate. The first new Mars chocolate candy plant in North America in 35 years is not only LEED Gold certified, it’s highly automated as well.

Table Of Contents Subscribe

Plant Facility/Site Issues

What issue about your current plant facility/site keeps you up the most at night?
View Results Poll Archive


Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +

Food Master

Food Engineering Food Master 2015Food Master 2015 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit to learn more.