- THE MAGAZINE
- FOOD MASTER
Basic recall preparedness and prevention are worth the investment, says ExpertRECALL’s Kevin Pollack.
Chemical treatments require an expert to apply and don’t attack the cause of the problem.
It can be dangerous for a company to prepare for an audit— if it decides to rework its procedures.
Depending on the application and the country, design rules and standards can vary, causing headaches for machine builders as they try to make designs more universal.
Students majoring in food and agricultural science are welcome to apply.
Chlorine- and ammonia-based disinfectants and sanitizers are typically used as interventions or rinses to eliminate dangerous bacteria, fungi, viruses and foodborne pathogens on food preparation and food processing areas.
FDA has published a proposed rule requiring shippers that transport food to use sanitary transportation practices. The action is being taken to comply with provisions of the Food Safety Modernization Act and covers shippers that use motor vehicles or rail.
A June 10, 2011 report on Deutsche Welle states “bean sprouts are the likely source of an E. coli outbreak in Germany that has killed 31 people and made nearly 3,000 ill since May .” This information was attributed to Reinhard Burger, president of Germany’s federal infectious disease laboratory, the Robert Koch Institute (RKI).
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.View
This book encourages comprehensive research by recognizing significant early efforts and considers a range of food safety problems, research techniques, and solutions.View
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.View
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.View
The book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants.View
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.Read More
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.Read More
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.Read More
On-Demand: SQF 2000, FSMA, ISO 22000/PAS220 and other standards continue to gain traction in an attempt to create safer foods and beverages.Read More
On-Demand Over 20 CPG and supplier companies are collaborating to define One Voice in Sanitary Equipment Design for Low Moisture Foods. Register for this can't-miss webinar!Read More
On Demand Food and personal care companies are continually challenged with unloading different thicknesses of food from a variety of container sizes and shapes, while maintaining strict sanitary standards. Food products can include...Read More
On Demand Attendees of this webinar will learn the three distinct "kill step" validation methods, methods for validating key elements of a food safety plan, ways of preventing recontamination, and be provided online resources for accessing and sharing thermal inactivation data.Read More