The April 2018 issue of The National Provisioner features our 2018 Sourcebook. Other features include a preview of Food Safety Summit, safe chemical handling in meat and poultry plants, and much more.
As a food-safety lawyer, these three words send shivers down my spine. They are all exceptionally difficult to routinely control in products regulated by the USDA Food Safety and Inspection Service (FSIS). Almost invariably, at least one of these three words is featured prominently in recalls.
The litigation related to the 2000 E. coli O157:H7 outbreak at two Sizzler franchise restaurants provides a good case study to illustrate the new challenges that improved traceability may pose.
How to avoid a chemical calamity: The safety of workers who clean and sanitize meat and poultry facilities and equipment is highly dependent on the training they receive in the handling and use of chemicals.
Driven by cleaner labels: The clean-label trend has propelled the use of antioxidant ingredients and had an impact in the antimicrobial ingredient world as well.
Antimicrobial and antioxidant seasonings and spices that are particularly growing in the meat and poultry industry are ones that appeal to consumers' cleaner label concerns.
U.S. poultry production is accelerating. Despite record levels, we caution you not to lose sight of the upcoming period of slowing growth expected in U.S. food production.
Learn how American Restore helped ensure the new flooring system of Cal Premium Treats' state-of-the-art facility would stand up to harsh conditions during the production process.