Consumers think food manufacturers can do more to earn their confidence.
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Quality improvement is a daunting challenge, but the effort can be expected to boost food safety, as well.

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As with any outbreak, the Jensen Farms Listeria outbreak last summer and fall, which sickened 148 people in 28 states and killed 30 people, probably could have been prevented if Jensen Farms had maintained its facilities in accordance with existing FDA guidance.

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Since 2004, FDA has relied increasingly on states to conduct inspections.
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Arsenic levels in imported apple juice have caused some concern.
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Center for Food Safety sees the move as an important step in preventing resistant organisms.
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Illinois Institute of Technology's Institute for Food Safety and Health will coordinate the alliance.
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Generating data that can’t be used for improvements is useless.

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A year after passage of the Food Safety Modernization Act, food companies await regulatory proposals for preventive controls and other requirements of the new law.

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Much more can be done if there is adequate funding
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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.

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

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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.

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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.

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

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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.

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On-Demand: This webinar is geared toward plant, operations and project managers who can benefit from an understanding of different conveyor construction levels and features and how it can impact sanitation planning and cleaning efficiencies.

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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.

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On-Demand: Food and beverage design engineers are under constant scrutiny to deliver machines that are both good for the bottom line and that protect the company from devastating product recalls.

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On-Demand: On this live web seminar, Matthew Littlefield, Senior Research Analyst at the Aberdeen Group, presents survey data from the latest Aberdeen benchmark report on food safety and traceability, and correlates specific business capabilities and technology enablers to higher operational performance achieved by Best in Class manufacturers, like Illes Seasonings & Flavors .

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Envision what the very best minds in food science can achieve when they work together: providing each and every person on the planet with access to a safe and abundant food supply.

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.

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ABA is the Washington, D.C.-based trade association that has been the voice, your voice, of the wholesale baking industry since 1897. ABA has a long and dedicated history of representing the interests of the wholesale baking industry before the U.S. Congress, federal agencies, state legislatures and agencies, and international regulatory authorities. Read More

For four full days, PACK EXPO International 2012 brings together more than 45,000 buyers from all over the globe and 1,800-plus leading suppliers, showcasing state-of-the art materials, machinery and methods for packaging and processing in every market. Read More

The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. Read More

FA&M provides a unique forum of world-class speakers presenting essential solutions and educational sessions on a variety of topics for food and beverage manufacturers. This gives attendees a vital opportunity to re-energize their careers in a casual, highly productive networking event. Read More