February 2013

Fight for Food Safety

Incentivizing food safety, part 2

Shawn K. Stevens

February 7, 2013

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In our last column, we introduced the fundamental challenges facing the industry as it works to improve food safety.

The burden of inaction: The real cost of not reviewing your inventory

Phillip Slater

February 18, 2013

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Usually when people (myself included) raise the topic of the cost of inventory, we talk about the financing and management costs of holding inventory. However, with spare parts, many people consider these costs to be either conceptual or "sunk" (that is, a cost that cannot be recovered). It is this view of spare-parts inventory costs that prevents many companies from taking action to review their inventory and particularly review their spare-parts inventory-management processes.

Regulations & Legislation

Assessing 'reassessment' of HACCP plans

Dennis R. Johnson

February 6, 2013

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Periodically, the Food Safety and Inspection Service (FSIS) will announce its expectation that establishments reassess their HACCP plans in addition to the annual reassessment expected by the regulations.

Seafood Shakedown: CBS Foods' Original Shrimp Burgers

With Chef Big Shake Shrimp Burgers anchoring its innovative line of seafood comfort food, CBS Foods keeps building on small moments of inspiration to find success.

Andy Hanacek

February 12, 2013

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Thomas Edison famously stated, "Genius is one percent inspiration, 99 percent perspiration." By now, Shawn Davis, founder and president of CBS Foods, should know this mantra well.

Meat Science Review

Properties of natural and organic 'naturally cured' meats

Joe Sebranek, Iowa State University Gary Sullivan, University of Nebraska-Lincoln

February 8, 2013

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A somewhat unusual aspect to "cured" natural and organic processed meats is that nitrate and nitrite cannot be added as ingredients, because "preservatives" are not permitted in natural and organic foods. This has resulted in alternative meat-curing processes that utilize natural sources of nitrate, typically celery juice concentrate or powder.

Protein Problem Solver

X-ray system provides quality for food safety

February 22, 2013

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St. Clair Foods is one of the premier foodservice providers for salads and entrees in the United States.

Opportunities for better freezing systems

Elizabeth Fuhrman

February 19, 2013

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In response to the demand to operate as efficiently as possible, freezing systems have stepped up to aid in energy management. Most of the improvements that have been made to modern freezing systems are in the areas of control and automation, says Eldon Roth, founder and chairman of Beef Products Inc.

Animal disease traceability picks up the pace

Elizabeth Fuhrman

February 11, 2013

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States continue to develop and implement an efficient and cost-effective animal disease traceability (ADT) system.

The latest trends in MAP and overwrap packaging

Chip Bolton

February 21, 2013

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The tide has not turned in favor of overwrap or modified-atmosphere packaging in the retail meat case in recent years.

The 2013 Sausage Report: Steady as she goes ...

The sausage category has remained competitive and "drama-free" due to its share of the breakfast day-part, steady pricing and versatility.

Megan Pellegrini

February 11, 2013

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If you've eaten at a restaurant this year, you're familiar with the diversity of sausage offerings, whether a turkey sausage breakfast sandwich, modern peasant fare of homemade sausage, mustard, potato dumpling and kraut at a trendy restaurant, or just a straightforward bratwurst at a baseball game or cookout.