EARLIER IN MY CAREER, I HAD A BOSS who used to make all the underlings write a memo detailing the significance of every trip they took outside the office.

Editor's Note: ‘Food safety’ takes on a much deeper meaning

April 17, 2003

By Joyce Fassl, Editor-in-Chief

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In order to improve coordination and response mechanisms, USDA has hired 20 new Import Surveillance Liaison (ISL) inspectors, specifically focused on food security.

2002 New Food Plant Construction Survey

April 16, 2003

By Joyce Fassl, Editor-in-Chief

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The need to remain flexible in an era of industry consolidation and economic uncertainty is the driving force behind expenditures for new food plant construction, expansions and renovations.

Editor's Note: Keeping it real, keeping it simple in food packaging

April 15, 2003

By Joyce Fassl, Editor-in-Chief

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It is no surprise that our survey found product safety to be the number one issue impacting food packaging.

Site Selection Requires a Delicate Balance

April 11, 2003

By Joyce Fassl, Editor-in-Chief

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In a process that could take anywhere from three months to three years to complete depending on your need for speed or your preparedness for the project, organization is everything.

Videos

Image Galleries

The 2015 International Production and Processing Expo (IPPE) was held in Atlanta at the Georgia World Congress Center, Jan. 27-29. More than 30,000 poultry, meat and feed industry representatives attended the event to interact with the 1,288 exhibitors on the show floor that covered more than 490,000 net square feet. At the show exhibitors demonstrated innovations in equipment, supplies and services utilized by firm in the production and processing of meat, poultry, eggs and feed products.

Podcasts

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.

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Food Engineering

2015 February

In this February 2015 issue of Food Engineering, we explore how energy waste caused by leaks in compressed air, steam and water or faulty building insulation/seals can be reduced with the right equipment and knowledge.

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FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?

We have pursued and acquired at least one GFSI certification.

We have begun our own risk-based preventive controls system/program.

We have hired a consultant to see what we need to do next.

We have initiated one or more food safety training programs for our employees.

We have attended seminars/webinars and conferences.

We have a HACCP plan in place.

We’ll wait and see if FSMA will actually be enforced.

Other—tell us on Facebook or Twitter.

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THE FOOD ENGINEERING STORE

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.

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