US Founding Father Benjamin Franklin famously said, “An ounce of prevention is worth a pound of cure,” which could be the motto of the pending Food Safety Modernization Act (FSMA).
With all due respect to Jim Morrison of The Doors, who authored “Yes, the River Knows,” the title of this story aptly describes how a viscous fluid or slurry pours out of a tilted container with an interior surface coated with a food-safe, slippery compound.
While the power transmission industry is pretty mature, power transmission components have had to endure a lot of hardships imposed upon them by the food and beverage industry.
The federal government, cooperative extensions and public health agencies were identified as the most active organizations in educating consumers about food safety at home.
A North Carolina State University survey determined the most involved organizations, the audiences they serve and the channels most frequently used to communicate safe food handling messages.
As the holiday season ramps up, so does the frequency of parties and large meals. While the holidays are a great time to get together with family and friends, carrying food from one location to another and sharing dishes with a crowd means more opportunity for bacteria to grow and cause food poisoning.
Chelten House Products is a fourth-generation, family-owned business that has provided great-tasting, high-end pasta sauce and salsa products for food retailers for more than 40 years.
Not all processors have the luxury of picking a new property to build a food or beverage plant, but when they do, several factors affect sanitary design.
Starting with a clean slate is usually easier than renovating an older facility to catch up with food safety specifications as shown in the Food Engineering November 2014 article, “Renovate for the right reasons.”