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EDITORS' DESK

  • Overcoming The Obstacles Of Food Safety Culture
    Overcoming The Obstacles Of Food Safety Culture

    The Grocery Manufacturers Association Science and Education Foundation (GMA SEF) and Cultivate Food Safety partnered with Food Online for a live web chat, Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture. Here, Lone Jespersen, principal at Cultivate and former director of food safety and operations learning at Maple Leaf Foods; and Brian Bedard, executive director of the GMA SEF, discuss some of the common barriers manufacturers face in food safety culture and how to overcome them.

5 Ways Canada Is Bolstering Its Food Safety Approach

The Canadian Food Inspection Agency (CFIA) is currently updating regulations and updating its inspection model to keep pace with a constantly-changing, global environment. At the 13th Annual North American Summit On Food Safety, Nicole Bouchard-Steeves, executive director for the Operations Modernization Project Office with CFIA, shared her insights on how Canada is improving its food safety efforts with five different initiatives.

Food Online’s Top 10 Of June

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

Unfinished Business: Answering Your Questions About FSMA's Food Defense Rule

Food Online hosted a live web chat, Food For Thought: FSMA’s Food Defense Rule featuring, Clay Detlefsen, VP of regulatory affairs and counsel at the National Milk Producers Federation (NMPF); and Warren Stone, senior director of science policy, compliance, and inspection at the Grocery Manufacturers Association (GMA). In this 45-minute live Q&A, Detlefsen and Stone answered the audience’s questions about FSMA’s Food Defense Rule. While the session was educational and informative, there wasn’t enough time to answer every question. Here, Detlefsen and Stone address the unanswered questions from the live web chat.

What’s Senior Leadership’s Role In Food Safety Culture?

The Grocery Manufacturers Association Science and Education Foundation (GMA SEF) and Cultivate Food Safety partnered with Food Online for a live web chat, Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture. Here, Lone Jespersen, principal at Cultivate and former director of food safety and operations learning at Maple Leaf Foods; and Brian Bedard, executive director of the GMA SEF, discuss senior leadership’s role in food safety culture, how food safety culture can be evaluated and/or measured, and how it can be incorporated into food safety management systems.

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FOOD MANUFACTURING GUEST CONTRIBUTORS

  • How Artificial Intelligence Can Help F&B Supply Chain Management
    How Artificial Intelligence Can Help F&B Supply Chain Management

    Supply Chain Management is a constant struggle for food and beverage companies. Consumers want more insights about where their food is coming from, and on top of meeting consumer demands, manufacturers have two additional concerns: first, turning around inventory quickly at competitive prices while maintaining stock and supplier relations. Then, manufacturers must keep a close eye on quality, ensuring all products in the supply chain meet industry and consumer specifications. Obviously, there’s a lot to track in the data-driven supply chain. That’s where Artificial Intelligence (AI) can provide F&B companies with new supply chain insights to stay ahead of the curve.

  • Avoiding Recalls Through Physical Hazard Prevention: Are You Doing Enough?
    Avoiding Recalls Through Physical Hazard Prevention: Are You Doing Enough?

    Preventing physical hazards in food continues to be challenging, and frequently, the reason for companies and/or regulatory agencies issuing recall notices. A brief review of the recalls viewable online at Recall.gov indicates that the number of recalls for physical hazards per month ranges from zero to eight involving USDA and FDA amenable products. This article will provide steps to help food companies keep physical contaminants out of food, as well detail the latest technologies helping to reduce physical contamination-related recalls.

  • Whole Genome Sequencing Will Make Food Safer... Just Not Immediately
    Whole Genome Sequencing Will Make Food Safer... Just Not Immediately

    For years, there has been a buzz about how genome sequencing is revolutionizing food safety. It is definitely an incredible tool giving an immediate understanding of the genetic composition of microbial pathogens, including bacteria and viruses. However, there are still gaps needing filled regarding how pathogens produce disease and survive in foods. Genome sequencing brings us more tools to further characterize pathogens, but do not expect any other parts of food safety to be forgotten soon because of WGS.

  • 9 Ways Technology Aids FSMS Implementation And Continuous Improvement
    9 Ways Technology Aids FSMS Implementation And Continuous Improvement

    There are many aspects of resource allocation to consider when developing a food safety management system (FSMS) for a business and there are efficiencies to be gained in almost every area of an FSMS. Technology and software can provide your team with the tools to monitor production targets and deviations in real-time and more efficiently than visual inspection.

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FOOD MANUFACTURING WHITE PAPER

  • Optimally Adjusting Filling Processes: How Checkweighers Increase Profit

    Again and again it can be seen that far too little attention is paid to checkweighing as part of the food manufacturing and packaging process. Companies that employ it appropriately – with the entire production process in mind – and so consciously avoid weak links in the overall production chain, can make an additional contribution to their own value creation.

How To Conduct A Magnet Pull Test

Many manufacturers today invest thousands—if not millions—of dollars annually into magnetic separation equipment, proactively reducing the risk that any foreign object or contaminant will be mixed in with a product sold to their network of customers, including other OEMs, distributors or direct to consumer. By Bill Dudenhoefer

Improving Food Safety Inspection of Bulk Products

This white paper focuses on bulk food applications and discusses why manufacturers submit bulk foods to product inspection. It explores what inspection technologies can be used and how they are used.

CRM Sales Solution For Process Manufacturing

Best-in-class manufacturers demand best-in-class sales teams…sales teams powered by insight and understanding of their client’s activity whether in the office or on the road.

Regulatory Requirements Make F&B Specific Software A Must

In a recent Mint Jutras report, we highlighted the special needs of process-related industries and concluded “any old” general-purpose Enterprise Resource Planning (ERP)solution just wouldn’t cut it anymore. In a shrinking world where customers are more demanding, regulatory requirements and penalties for non compliance are stiff, and the threat of product recalls looms large, process manufacturers need ERP solutions that are broader and deeper, enriched with industry-specific functionality and enabled by advanced technology.

More From Food Manufacturing White Paper

FOOD MANUFACTURING APPLICATION NOTES & CASE STUDIES

  • Tech Brief: High Speed Mixing: Saw-Tooth Dispersers Vs. Rotor/Stator Mixers

    The saw-tooth disperser and rotor/stator mixer are two of the most widely used high speed mixers yet many are unaware of the differences in their utility and operating capacities. Knowing the unique attributes of these devices is important in mixer selection and process optimization. By Charles Ross and Son Company

More From Food Manufacturing Application Notes & Case Studies

PRODUCTS & SERVICES

Versa Flex and Versa Flex GP Checkweigher Versa Flex and Versa Flex GP Checkweigher

The Thermo Scientific™ Versa Flex and Versa Flex GP checkweighers are designed to improve accuracy and reliability, decreasing maintenance and product giveaway. Our global manufacturing and service teams enable a high level of solutions and service support wherever you do business.

Vertical Blenders For Manufacturing Vertical Blenders For Manufacturing

Ross V-Blenders are most often used for the intimate dry blending of free flowing solids. The solids being blended in these units can vary in bulk density and in percentage of the total mixture. Materials being blended are constantly being split and intermixed as the shell rotates. Normal cycle times are typically in the range of 15 minutes, however can be less depending on the difficulty of blending.

Double Cone Blender For Manufacturing Double Cone Blender For Manufacturing

Ross Double Cone Blenders design is most often used for the intimate dry blending of free flowing solids. The solids being blended in these units can vary in bulk density and in percentage of the total mixture. Materials being blended are constantly being intermixed as the Double Cone rotates. Normal cycle times are typically in the range of 10 minutes, however they can be less depending on the difficulty of blending.

Industrial Dry Blending and Drying Equipment Industrial Dry Blending and Drying Equipment

Ross is the leading supplier of Ribbon, Tumble and Vertical Blenders for dry powder blending and drying for the process industries. Many products including pharmaceuticals, foods, chemicals, fertilizers, plastics, pigments, and cosmetics are manufactured in Ross dry blending equipment.

Industrial Food Mixers and Blenders Industrial Food Mixers and Blenders

Food manufacturers rely on Ross for a wide range of processing objectives including dry blending, emulsification, high-speed powder induction, dissolution, dispersion, high-viscosity mixing and many more. Our well-proven mixer and blender designs contribute to the growing success of food companies, meeting their requirements for consistency, quality and freshness, helping them develop new innovative products, while lowering production costs and simplifying maintenance.

X-Ray Inspection for Raw and Bulk Food Materials X-Ray Inspection for Raw and Bulk Food Materials

Dymond Bulk guarantees precise X-ray inspection of bulk materials in the food industry. Foreign bodies such as stones or metal are consistently detected and removed from the material flow to protect both products and machines.

Food Metal Detection Equipment for FSMA Compliance Food Metal Detection Equipment for FSMA Compliance

Protect your product and your reputation in today’s competitive marketplace with Thermo Scientific™ Metal Detectors. Our customized metal detection systems provide reliable, cost-effective protection from even the smallest metal contaminants found in food production anywhere in a process.  The Food Safety Modernization Act plays a large factor in how metal detection systems will be viewed in the future for food manufacturers and their suppliers.

Atlas Rapid Pathogen Detection System Atlas Rapid Pathogen Detection System

A fully automated molecular pathogen detection system dedicated to the food safety industry.

Food & Workplace Safety Training Food & Workplace Safety Training

Alchemy’s food and workplace safety training solutions help millions of frontline workers keep food safe, avoid recalls, stay alert to hazards, and reduce injuries and associated costs. Alchemy solutions keep clients audit ready 24/7 and maximize production potential.

Expert Consulting Expert Consulting

Alchemy consultants help clients build a sustainable food safety culture with risk mitigation assessments, consistent and audit-defensible practices for GFSI certification, customer/audit requirements, and food safety and quality management systems.

More From Products & Services

FOOD INDUSTRY INSIGHTS

  • 5 Food Safety Auditing Oversights To Avoid
    5 Food Safety Auditing Oversights To Avoid

    Do food safety audits leave you sleepless? Do you walk into the office every morning stressing out over whether or not you’re prepared? If you know the most common mistakes companies make during food safety audits, and deal with them accordingly, you can reduce the risk which will leave you with less cause for concern and late nights.

  • Improving Operations Can Save Real Dough
    Improving Operations Can Save Real Dough

    Like any resource-constrained industry facing uncertain demands and external competition, the food industry is under constant pressure to reduce operating expenses, shorten lead times, improve flexibility and increase throughput. Designing new facilities or expanding existing ones is an expensive undertaking and is often ranked low on a list of options for companies.

  • FDA Labeling Changes: A Survival Guide
    FDA Labeling Changes: A Survival Guide

    Labeling changes can keep you awake at night—literally. Whether it’s an update to a company logo or a minor change to an ingredient statement, changing labels will raise your stress level. Using labels out of sequence, obsolete labels, or just plain wrong labels can be costly. Labeling mistakes will take a chunk out of your bottom line, lead to loss of customer and consumer confidence, or trigger a recall.

  • Time To Sort Out Food Waste
    Time To Sort Out Food Waste

    Almost one-third of all food produced worldwide is never eaten and leads to 1.3 billion tons of food waste each year. This includes around 45 percent of all fruit and vegetables and 20 percent of meat. Just one-quarter of this wasted food could feed the 795 million chronically-hungry people around the world. Of this waste, over half (54 percent) is lost in upstream processes, including agricultural production and post-harvest handling. The other 46 percent is wasted in processing, distribution, and consumption. With the cost of this totaling $750 billion annually to the global economy, addressing food wastage offers significant potential to ease pressures on natural resources and the tightening balance of supply and demand.

  • Changing Consumer Behavior: 5 Easy Ways To Practice Food Safety For Produce At Home
    Changing Consumer Behavior: 5 Easy Ways To Practice Food Safety For Produce At Home

    When there is notice of an outbreak or a recall related to produce, we can all agree that it is not something that we want to be associated with, whether it was caused from produce sent out by our operation or whether it is produce that we have consumed. With buyer specifications and the new FSMA rules, produce operations are guided on how to prevent food safety issues at the operation level. However, do you ever consider how you are preventing food safety issues while buying, storing and preparing produce at home? 

More Food Industry Insights

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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