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Home » food safety strategies

Articles Tagged with ''food safety strategies''

SPECIAL REPORT | STATE OF THE INDUSTRY

Looking for the ‘next big thing’

2013 State of the Industry: Packaging
eganTom.png
Tom Egan
October 20, 2013
No Comments
According to the Food Marketing Institute (FMI), there are nearly 40,000 products in a typical supermarket, all competing for the same consumer dollars.
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Can ‘low sodium’ meet food-safety standards?

Dr. Kathleen Glass, University of Wisconsin-Madison
October 16, 2013
No Comments
Salt has been used to preserve foods for centuries. Use of sodium salts, including sodium chloride, sodium lactate, sodium diacetate, and sodium nitrite, in ready-to-eat meat and poultry products has increased substantially in the past century as their essential capabilities in preservation and food safety have been validated.
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Processor Perspective

Is it good or is it bad?

John Vatri
October 2, 2013
No Comments
Recently I have been reading a book by a philosopher who tells how the events in our lives that we may initially interpret as good may not turn out that way; similarly those events we initially see as bad may in fact lead to something good.
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Protein Problem Solver

Preventing ‘shortcuts’ in employee hygiene practices

Advanced hygiene stations ensure employee compliance with sanitation procedures.
September 23, 2013
No Comments
In food safety, the stakes are high. If a food processor doesn’t take a proactive food-safety stance, and then experiences a recall due to E. coli or Salmonella, it could put the company out of business.
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Fight for Food Safety

Shooting for sterility

Shawn Stevens
Shawn K. Stevens
September 12, 2013
No Comments
Or, should we say, pressing for pasteurization, demanding decontamination, or aiming for anything … well, a lot more aseptic?
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Nanotechnology for food safety

Within the next five to 10 years, many biosensors will find routine, practical food-safety application, says Sundaram Gunasekaran of the University of Wisconsin-Madision.
Sundaram Gunasekaran, University of Wisconsin-Madison
September 6, 2013
No Comments
Nanotechnology deals with “nanoscale” materials and structures, their synthesis and applications.
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Cover Story

West Liberty Foods' non-stop growth

West Liberty Foods adds high-pressure pasteurization to further improve the food safety and quality of its product lines.
Andy Hanacek
September 3, 2013
No Comments
A little more than a year ago, West Liberty Foods created a buzz, announcing the successful certification of its Tremonton, Utah, plant as a landfill-free facility, and the soon-to-follow certification of its Mount Pleasant and West Liberty, Iowa, locations as well.
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Cooper Farms: Power play

While Cooper Farms celebrates a full 75 years of innovation and vision, its resurrection and subsequent advancements in food safety, sustainability and ergonomics over the last decade have it flying high.
Andy Hanacek
May 7, 2013
No Comments
The wind giveth and the wind taketh away — that may not be how the Bible verse reads, but to employees at Cooper Farms, this version holds a measure of truth beyond the Bible verse.
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Is it time to refit your tool belt?

Shawn Stevens
Shawn K. Stevens
November 6, 2012
No Comments
HACCP is an ingenious, science-based system that has dramatically improved food safety in the U.S.
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Beef industry must take control of own food-safety destiny

H. Russell Cross Ph.D.
August 1, 2012
No Comments
Dr. H. Russell Cross, Head, Department of Animal Science at Texas A&M University, asks if it’s doing enough and suggests the next logical steps to advance the state-of-the-art.
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