Food Safety

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What’s more powerful for food safety: a sanitizer or effective sanitation procedures?

Only a third of Americans know plants are cleaned daily.

Lone Star Foodservice production facility is now a Safe Quality Food (SQF) Level 2 Certified, accredited HACCP-Based Food Safety plant.

The summit will provide food processing industry professionals an opportunity to learn how to benefit from HPP from industry leaders as well as to speak with current users about their successes in adopting HPP to assure food safety, dramatically increase shelf life and create the clean label and lower sodium products that consumers are demanding.

Which is the greater threat to food safety: the bacteria on the employee or the food itself? Employee

Workshops will give attendees a deeper dive into the most pressing issues with regard to FSMA, One Health, Pre-Requisite Programs and Traceability.

Why high-pressure processing (HPP)? The answer is simple: post-package food-safety assurance and competitive advantage through the ability to offer long shelf life and clean-label products.

Biopreservation encompasses a number of food-preservation strategies, ranging from ancient methods such as fermentation to modern technologies including bacteriocins and bacteriophages.

At the end of 2013, Consumer Reports made national headlines by reporting that 97 percent of retail chicken breasts were contaminated with some form of gut bacteria.

Country-of-origin labeling (COOL) is not a food-safety issue. … Except when it is.