In the May 2020 issue of Food Engineering, our focus is on safety. From emergency planning to day-to-day operations such as cleaning and sanitation, we bring you tips on how to keep your workers and your customers safe.
Food and beverage employees on the front line need
to remain safe and healthy to continue
to bring the food and beverage supply
to the masses during the COVID-19 pandemic.
Let’s explore some ways to strengthen your facilities’ emergency planning and act decisively when the next crisis happens—or even to help as you adapt during the remainder of the COVID-19 outbreak.
While we can't pretend to cover in one article what an entire publication devoted to security does, we will look at some key pointers in keeping employees safer in the workplace.
When processors work with design-build firms to identify sites for and begin work on new construction projects, safety concerns traditionally involve factors such as ingress/egress, law enforcement and fire/EMS coverage and electrical and mechanical hazards.
But the ongoing coronavirus pandemic and potential disaster scenarios add another layer of complexity to the process.
Though relatively new, blockchain distributed ledger technology (DLT) applied in food and beverage can speed up tracebacks from days to seconds. One innovator—Pratik Soni, founder and CEO of Omnichain—is already taking blockchain technologies to the next level.
Given the ongoing issues with the COVID-19 virus and the reactions by government, which is treating the ongoing battle as if it was a war, the food industry is going to have to step forward.
The FDA has issued final guidance for industry entitled "Temporary Policy Regarding Preventive Controls and FSVP Food Supplier Verification Onsite Audit Requirements During the COVID-19 Public Health Emergency."
The USDA has issued a proposed rule which would increase the assessment rate from $0.10 per 50-pound bag or equivalent of Walla Walla sweet onions handled to $0.15 per 50-pound bag or equivalent of Walla Walla sweet onions handled for the 2020 and subsequent fiscal periods.
The FDA is relaxing nutrition labeling requirements during the COVID-19 pandemic to allow manufacturers to sell some packaged food that restaurants aren’t buying to retailers experiencing surging demand.
Sun-Maid modernized its logo and packaging graphics for raisins and other fruit snacks to appeal to millennials and highlight key clean label benefits.
A new technology for sealed packages of fresh cut produce releases an anti-pathogenic agent inside the container to protect against bacteria, fungi and viruses.
Food labs can optimize routine testing and quality control workflows with the Vanquish Core HPLC system, which automatically monitors and tracks mobile phase consumption and waste accumulation.
InSite L. mono Glo is a self-contained, environmental sampling and screening test for listeria species and Listeria monocytogenes for environmental monitoring in food processing facilities after cleaning.
Model HSM-410—with 1-250 HP to accelerate mixing, emulsification and homogenization in both recirculation and continuous modes—is designed to handle viscosities up to 20,000 cP.
Clean-in-place option for sanitary conveyors assists cleaning of processing lines that convey high-risk food safety products, such as dairy, eggs, meat, poultry, fish and seafood.