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EDITORS' DESK

  • What’s Lacking In Food Safety Education & Training?
    What’s Lacking In Food Safety Education & Training?

    Food manufacturers spend endless hours and dollars on continuous improvement and educating staff on food practices. But, recent evidence suggests not much has improved in food safety education and training over the last few years. Recently, Principal at Cultivate Food Safety and former Director of Food Safety and Operational Learning at Maple Leaf Foods, Lone Jespersen took some time from her day to speak to me about her experiences with food safety training and education. Specifically, Jespersen details three missing elements from food safety education and training that, if addressed, could provide a needed jolt to how food manufacturers approach food safety training.

Food Online's Top 10 Of July

What was most important to our readers in July? Take a look back at last month by reviewing the 10 most-popular articles that appeared on Food Online.

How Does Data Quality Influence Food Manufacturing Supply Chain Operations?

As food manufacturers’ supply chains continue to expand, so does the importance of recording, managing, and using good data in daily operations. Here, Patrick Taba, supply chain product specialist with Storck USA, answers my questions about how bad data can affect a food manufacturer’s daily operation, why accurate measurements and data are essential, and how food companies can begin implementing a successful  Data Quality (DQ) program.

Food Online's Top 10 Of June

What was most important to our readers in June? Take a look back at last month by reviewing the 10 most-popular articles that appeared on Food Online.

Assessing Risk And Preventing Food Fraud With A PRN System

Food fraud is an easy term to define and understand: The fraudulent and intentional substitution, dilution, or addition to a product or raw material, or misrepresentation of the product or material, for the purpose of financial gain by either increasing the apparent value of the product or by reducing the cost of its production. While the idea is very easy to understand, it’s not so easy of an obstacle to overcome.

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FOOD MANUFACTURING GUEST CONTRIBUTORS

  • When Does Food Spoilage Become A Food Safety Issue? A Conversation From IAFP
    When Does Food Spoilage Become A Food Safety Issue? A Conversation From IAFP

    As part of the International Association for Food Protection (IAFP) annual meeting, a panel convened by Peter Taormina (Smithfield Foods) addressed the topic of food spoilage. The panelists were Doctors Melinda Hayman (GMA), Mickey Parish (FDA), William Shaw (USDA FSIS), and Ruth Petran (Ecolab).

  • Keeping Food Safe With Light-Based Technologies
    Keeping Food Safe With Light-Based Technologies

    In addition to improvement of food preservation operations, creating new functional properties, and dry sanitation, further development and commercialization of light technologies have much to offer for the sustainable development of industry. This article will briefly review the basics and sources of light technologies and present the pros and cons of the potential applications and available equipment.

  • Do You Have Management’s Commitment To Food Safety?
    Do You Have Management’s Commitment To Food Safety?

    So, you have a GFSI system in place and are being audited. You get your scores (minor non-conformances around 10 to 15). One of the non-conformance items continuing to come up is Management Commitment. What is it? What does it look like? How do you know you have it or need to make it better?

  • FSMA’s Sanitary Transportation Rule: Compliance Guidelines And Avoiding Criminal Liability
    FSMA’s Sanitary Transportation Rule: Compliance Guidelines And Avoiding Criminal Liability

    FSMA has ushered in new rules governing virtually all aspects of food handling. While we may be aware of the rules for safe handling in our fields and processing facilities, what about the rules for safely handling food in in our trucks?  There are new rules governing the safe transportation of food and, like other FSMA rules, ignorance of the rules is no excuse. What you don’t know can hurt you, in the form of criminal penalties.

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FOOD MANUFACTURING WHITE PAPER

Choosing The Best Red Meat Detection Process

Today’s red meat processor must keep up with the demands of high volume processing, food safety and meeting regulation parameters.

The Need For X-Ray Inspection In The Food Industry

Food producers, packagers, and distributors are under increasing scrutiny when it comes to the safety of their products. The complexity, scope, and speed of the supply chain have made it so that a localized issue involving food-borne contaminants can quickly balloon into a nationwide recall. The food industry has responded by implementing stringent inspection and safety processes. For detecting foreign objects in food products, X-ray technology is an established best practice

Preventing Product Recalls For Manufacturers

Technological advances in production equipment have made significant contributions to the efficiency of modern production processes. This has occurred in response to a growing demand for products, with manufacturers competing to get their product to market as quickly as possible without sacrificing quality. As production speeds increase, so too has the potential for defective products to reach retailer shelves. While it is certainly true that product inspection equipment contributes significantly to recall prevention, the manufacturing and safety processes involved are of equal importance. The combination of the two, proper equipment and proper processes, will greatly reduce product recalls.

Speeding Up The Pace Of CPG Product Innovation

The Consumer Packaged Goods (CPG) Industry relies on continuous product innovation to introduce successful new products and drive business growth. Formulations are the lifeblood of the CPG organization and key to product innovation, particularly when adding new attributes to an existing product can extend that product’s lifecycle as a revenue generator.

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PRODUCTS & SERVICES

VHS110 Certified Class II, Division 2 Vacuum VHS110 Certified Class II, Division 2 Vacuum

The Nilfisk VHS110, single-phase industrial vacuum cleaner, is NRTL-certified for Class II, Division 2 classified (hazardous) locations. This helps facilities ensure compliance with NFPA 652 housekeeping recommendations for the safe collection of combustible dust.

Food Sorting Systems For Vegetables: Captura Flow Food Sorting Systems For Vegetables: Captura Flow

Captura Flow food sorting systems are used to remove vegetable and non-vegetable contaminations and to thus guarantee consumer protection. The systems also detect and remove product defects and thus maximize the quality of the end product.

Sorting And Inspection Equipment For Dried Foods: ASM Vision Sorting And Inspection Equipment For Dried Foods: ASM Vision

The new Vision sorters series represents the last frontier in the field of opticalelectronic sorters. With years of experience in CCD digital vision technology, this new series uses the revolutionary BLOB ANALYSIS system, the latest frontier in acquiring and processing images.

ASM Futura: Sorter And Inspection Equipment For Dried Food Applications ASM Futura: Sorter And Inspection Equipment For Dried Food Applications

This new series of sorting machines (Futura Series) represents the highest accomplishment in the field of optoelectronics sorting machines.

Sorting Equipment For Food Agriculture And Research Centers Sorting Equipment For Food Agriculture And Research Centers

This new series of sorting machines “LabSeed” has been designed to meet the requirements of research and agricultural experimentation centers.

Food Sorting Equipment For Round Shaped Foods Food Sorting Equipment For Round Shaped Foods

For the sorting of round product or sticky product not sortable with chute type machines.

Food Sorting Equipment For Meat Products Food Sorting Equipment For Meat Products

TOMRA Sorting has a solution for sorting of meat and in-line meat analysis

In-Line Meat And Seafood Inspection For Fat, Protein And Moisture Analysis: QVision Model In-Line Meat And Seafood Inspection For Fat, Protein And Moisture Analysis: QVision Model

The QVision is a fat, protein and moisture analysis machine for the meat and seafood industry.  The QVision analyser allows meat and seafood suppliers to provide a consistent product quality that provides large savings by increasing profitability and simplifying daily operation.

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FOOD INDUSTRY INSIGHTS

  • How To Prevent Lumping During Dispersion Of Powdered Ingredients
    How To Prevent Lumping During Dispersion Of Powdered Ingredients

    When adding powdered ingredients into food processing lines, the use of the right mixing equipment not only can prevent lumping, but can also increase productivity, enhance product quality and reduce energy costs.

  • Improved Mixing Efficiency Contributes To Faster, More Efficient Processing And Higher Productivity
    Improved Mixing Efficiency Contributes To Faster, More Efficient Processing And Higher Productivity

    Want to capitalize on the growing global demand for food? By improving the mixing processes at your plant you can save energy, delivering faster and more efficient  processing and protect product integrity, such as colour, flavor, texture and aroma.

  • Gentle Product Treatment Enhances The Integrity Of Processed Food Products
    Gentle Product Treatment Enhances The Integrity Of Processed Food Products

    Want to ensure that the food products you produce appeal to consumers? Focus on  selecting hygienic equipment for your food processing lines that provides gentle product  treatment. Ensuring gentle product treatment helps safeguard the taste, texture, colour and aroma of food products, and thereby improves product quality and integrity.

  • 5 Must-Know Facts About The FDA's Foreign Supplier Verification Program
    5 Must-Know Facts About The FDA's Foreign Supplier Verification Program

    We’ve discussed FSMA a few times, but perhaps equally important for companies that rely on foreign imports is the Foreign Supplier Verification Program. For larger companies, the FDA is only giving importers 18 months following the final ruling to meet FSVP provisions — which means there’s no time like the present to figure out how these changes affect you and your company. To help you prepare, we’re breaking the regulation changes down into five must-know facts about FSVP.

  • FSMA Fridays: Food Safety Plans — HACCP To HARPC (Part Four Of Four)
    FSMA Fridays: Food Safety Plans — HACCP To HARPC (Part Four Of Four)

    In Part Three of FSMA Fridays: Food Safety Plans — HACCP To HARPC, SafetyChain’s Jill Bender was joined by The Acheson Group’s Dr. David Acheson and Dr. Peyman Fatemi to detail what the FDA expects regarding compliance to a HARPC-based food safety plan and when the agency will begin expecting it. Here, in the fourth, and final, segment of the series, the trio will begin handling questions from webinar’s live audience.

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ABOUT FOOD ONLINE

Welcome to Food Online, the premiere Internet resource, helping build a community to advance the production of safe and healthy food and beverages. We provide best practices and solutions in food safety, food processing, automation, packaging and the supply chain. 

The site is designed for plant engineers, production managers, manufacturing engineers, processing technicians, operations supervisors, and business managers, it provides daily news updates, reports, and solutions on business and technology trends vital to the industry.   We provide plant managers, quality control/quality assurance technologists, and research and development experts with up-to-date information and industry solutions in the areas of food safety and regulatory issues, metal contamination, x-ray inspection, check weighing, and bacterial detection.

Both process and production engineers and technicians, along with marketing and business managers will find, case studies, white papers, and other technical solutions and product information on mixers, blenders, filling equipment, homogenizers, conveyors, sorters, graders, flow meters, pumps, tanks, valves, freezers, chillers, heat exchangers, moisture controls, pH meters, and sensors. 

Food Online also covers quality control and quality assurance systems, information management systems, process control systems and equipment, as well as clean-in-place systems, measurement systems, sanitation systems, end-of-line packaging, packaging equipment, primary packaging, secondary packaging, and contract packaging. Transportation and logistics professionals will find valuable information concerning the supply chain, cold chain, traceability, and, sustainability.

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