While it may be said that food safety and food quality are not necessarily interrelated, get lax about either, and you probably won’t have a brand for long.

A new range of contaminants, product defects and packaging imperfections are being spotted by the latest styles of multi-beam X-ray systems and optical inspection technologies.

In the process, it widens the window of product types treatable by the same unit.

Antimicrobials are commonly used in packaging, but their use as direct food coatings has not yet caught on.
 

Elements include HACCP plans, manufacturing operations management, instant traceability and recall management and single-source ERP.

A team at the University of Manchester will head up the research.

Just two-thirds of respondents reported satisfaction with current initiatives.
 

The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe.

This book encourages comprehensive research by recognizing significant early efforts and considers a range of food safety problems, research techniques, and solutions.

Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

For the first time, engineering for the packaging industry – and for the biggest packaging user, food processing – is presented in a way that clearly demonstrates its interconnected, globally integrated nature. Food and Package Engineering is a groundbreaking work that serves as a comprehensive guide to the complexities and the potential of the industry.

The book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants.

Chapman University’s Food Science Program and the Office of Extended Education offers a Better Process Control School course; 4-Day Low Acid Food and a 2-Day Acidified Foods.

On-Demand: SQF 2000, FSMA, ISO 22000/PAS220 and other standards continue to gain traction in an attempt to create safer foods and beverages. 

On-Demand This webinar will review the impact the plant environment has on microbiological contamination of processed foods and will demonstrate the value of rapid pathogen testing in HACCP and food safety plans.

On-Demand Concerns over food safety, reliability, and traceability get a great deal of attention within plants.  Yet the highly regulated – but often-overlooked – concern for the storage and use of hazardous materials is also important.

On-Demand: Machinery lubrication should be considered when developing an HACCP plan in food processing facilities. When developing the plan, some lubrication points can be overlooked.

On-Demand: Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.

On-Demand: Food and beverage companies work hard to consistently deliver safe products because they understand that the stakes are extremely high – for the public and for their companies. The Food Plant of the Future will be driven to raise the bar for sanitary design, affecting existing plants as well as Greenfield and Brownfield projects.

For more than 70 years, the Institute of Food Technologists (IFT) has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow.