There are many different foreign materials that could and actually have ended up in foods. The most insidious of these and the one most feared is glass.

If you haven’t become serious about backups, it’s time to do so now—before a key system goes down and puts you out of business while you try to recover.

When it comes to food safety, quality and sanitation, time should be the least of your considerations.

You may have noticed in the past few issues of Food Engineering, we have been covering some broad aspects of food safety and the resulting implications for the food and beverage manufacturing industry.