This article will focus on the human element of food safety, which presents the most vulnerability to food safety. There are five steps that can be implemented to educate, train and reinforce food safety.
The Food Safety Summit, the premiere event for food safety professionals, has announced a dynamic education program for its 21st annual conference and trade show taking place May 6-9 at the Donald E. Stephens Convention Center in Rosemont, Ill.
Recently, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) revised its Microbiology Laboratory Guidebook (MLG) for certain foodborne pathogens.
High-pressure processing (HPP) is fast becoming the preferred food safety method for many producers, allowing retailers to stock refrigerated foods and beverages that are safe, high quality, clean and taste great.
In food processing plants, food safety garments are worn to protect the wearer and the product itself from cross-contamination. Simple enough. But how successful a plant is in preventing cross-contamination from uniforms is where it gets tricky.
When it comes time for a processor to renovate or build a new facility, there is excitement in the air. However, as much as one might be tempted to jump into pouring concrete and putting up walls, there are food safety and hygiene considerations that must be made in the design phase.
A slow race to trace: Industrywide traceability of meat and poultry has the potential to boost sales, food safety and consumer confidence, but implementation hurdles abound.
While tracking can potentially help generate large increases in category revenues, shopper loyalty and product safety, such factors as cost, privacy and complexity keep many producers and processors on the sidelines.
FSIS encourages establishments to voluntarily adopt and implement a Food Defense Plan (FDP), and to conduct training and exercises to ensure preparedness.