Specialized skills are needed to keep machines running, processing areas clean and foreign invaders at bay, but food companies differ on whether these specialists are staff members or vendors’ employees.
Last month when we were preparing this issue devoted to sustainability, I wondered if our readers around the globe could hear me laughing out loud. It was a laugh uttered not out of joy but irony.
Hydrodynamic pressure processing got a bad rap for meat tenderizing in the 1990s, but USDA scientists believe there’s still hope for this and other technologies to assist the process.
Food safety was the clear focus in August’s nationwide egg recall, but the incident also highlights the need for strict control of packaging materials.
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