FEATURED FOOD SAFETY TESTING ARTICLES

Hormel’s Strategy In The Battle Against Microbial Contamination
Hormel’s Strategy In The Battle Against Microbial Contamination

Your company’s CEO probably isn’t going to notice if you start a production run an hour late. But, if you start production on time without inspecting the environment, taking corrective actions, and sanitizing the environment, your product may be forced into withdrawal or a recall… and your CEO will know you in a very intimate and negative way. Here, Doug Craven, corporate manager of sanitation at Hormel Foods, discusses the steps Hormel takes to ensure its food processing environments and food contact surfaces are properly sanitized, aren’t harboring microbial pathogens, and safe products are reaching its customers.

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FOOD SAFETY TESTING CASE STUDIES

  • How Green Valley Pecan Boosts Worker Knowledge, Retention, And Confidence
    How Green Valley Pecan Boosts Worker Knowledge, Retention, And Confidence

    Green Valley Pecan Company has grown to encompass 10,000 acres with year-round processing facilities. The company was faced with the challenge of preventing the natural knowledge loss that occurs between trainings while simultaneously boosting knowledge retention without increasing training time. This case study details the solution, systems, and tools the company implemented to achieve its goals, as well as their corresponding improvement metrics.

  • Automation Enables Growth & Boosts Productivity In A Pathogen Testing Lab
    Automation Enables Growth & Boosts Productivity In A Pathogen Testing Lab

    A contract testing laboratory was experiencing rapid growth in pathogen testing volume. This case study shows how the lab was able to expand, with no additional resources, and provide higher quality results.

  • Bigelow Tea Improves Quality And Customer Satisfaction
    Bigelow Tea Improves Quality And Customer Satisfaction

    Bigelow Tea has been making specialty teas for over seventy years. The company grows, blends, and packages hundreds of varieties of tea for distribution across the nation. Today, the company boasts the only U.S.-based industrial tea plantation, as well as three packaging sites that employ hundreds of workers. Because of the company’s size, it needed a consistent training program across all its location. This case study examines how interactive classroom training, course customization, and multilingual content helped Bigelow Tea create a companywide, consistent training program.

  • Bonduelle Achieves Six Years With Zero Lost Time Incidents
    Bonduelle Achieves Six Years With Zero Lost Time Incidents

    Bonduelle’s 500 vegetable varieties are processed at 58 facilities by over 10,000 workers. Safety is top of mind for the company, and with so many facilities and employees, creating a companywide culture of food safety is essential. This case study shows how Bonduelle used front-line workforce training, verification training, and automated recordkeeping and reporting to achieve its desired food safety goals.

  • How Kisko Increased Its Production Efficiency By 20 Percent
    How Kisko Increased Its Production Efficiency By 20 Percent

    Kisko Products, Canada's largest producer of freeze pops, needed a way to ensure safe and productive operations to maintain customer satisfaction. This case study shows how the company implemented standardized training and real-time reporting to improve it production efficiency and maintain customer satisfaction.

  • WW Johnson Beefs Up Its Front-Line To Exceed USDA And GFSI Standards
    WW Johnson Beefs Up Its Front-Line To Exceed USDA And GFSI Standards

    Since 1946, WW Johnson Meat Company has produced premium, quality ground beef distributed to retail and food service operations across the Midwest and beyond. As the company’s workforce continued to diversify, it needed a way to break the language barrier between employees and trainers and verify that employees understood training concepts. This case study shows how WW Johnson Meat implemented consistent, multilingual content and automated recordkeeping to overcome barriers of learning.

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FOOD SAFETY TESTING WHITE PAPERS & ARTICLES

  • FSMA’s Produce Safety Rule: Dissecting Recent Announcements
    FSMA’s Produce Safety Rule: Dissecting Recent Announcements

    A recent Food Online article provided tips for compliance with the Produce Safety Rule, but some provisions in the rule are clearer than others. Over the past several months, the FDA has announced various reconsiderations related to the rule that can be difficult to interpret. This article will review and explain a few of them.

  • Modernized cGMP: The Nuts And Bolts Of A Preventive Controls Food Safety Plan
    Modernized cGMP: The Nuts And Bolts Of A Preventive Controls Food Safety Plan

    Many HACCP plans are not well-integrated with prerequisite programs. Because of this, the food safety system isn't robust. In the first article of a two-part series, I will show that focusing on prerequisite programs, starting with cGMPs, is the best starting point for converting a HACCP plan into a Preventive Controls Food Safety Plan.

  • 5 Antibiotic-Free Alternatives For Food Animals
    5 Antibiotic-Free Alternatives For Food Animals

    Since the FDA banned using "medically important" antibiotics in livestock for healthy animals or food animals to speed growth, the livestock industry — and the food companies they supply livestock products to — has been challenged to create great-tasting and high-quality products at low costs. This column offers five antibiotic-free alternatives for rearing food animals.

  • FSMA’s Produce Safety Rule: A Practical Guide For Compliance
    FSMA’s Produce Safety Rule: A Practical Guide For Compliance

    For the first time, a set of guidelines has been defined for safe agricultural practices, with rules in motion for farming, harvesting, packing, and storing fruits and vegetables. This article outlines FSMA’s Produce Safety Rule, showing the specifics of each part of the rule, and will help guide you toward compliance.

  • Hand Washing: The Foundation Of Reduced Microbial Contamination
    Hand Washing: The Foundation Of Reduced Microbial Contamination

    Everyone knows hand washing is a basic requirement that leads to significant reductions in food safety risk. But, this basic action is often overlooked and left out of internal audits and inspections. This article describes what proper hand washing is, how to design a hand washing station, and offers advice on establishing a culture of hand washing.

  • Food Fraud: How You Can Ensure Product Integrity
    Food Fraud: How You Can Ensure Product Integrity

    Most food companies concentrate on the intentional substitution or addition of a substance in a product with verification activities, including testing, organoleptic or other on receipt testing. But, the real challenge is identifying the misrepresentation of products. What can you do to decrease your risks and boost the chances of receiving genuine, certified products?

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FOOD SAFETY TESTING PRODUCTS

  • DR6000 UV-VIS Spectrophotometer
    DR6000 UV-VIS Spectrophotometer

    The UV-VIS spectrophotometer DR 6000 delivers top performance for both routine laboratory tasks and demanding photometry applications. This system is designed for the effective work in professional laboratories. Intelligent software supports the lab manager in the calibration routine, quality assurance and development of customized application.
     

  • E.coli Pathogen Detection: Atlas® E.coli O157:H7 EG2 Detection Assay
    E.coli Pathogen Detection: Atlas® E.coli O157:H7 EG2 Detection Assay

    A rapid, accurate, and reliable molecular test for E. coli O157:H7 detection from food samples.

  • Pathogen Testing for Poultry
    Pathogen Testing for Poultry

    Today's poultry supply chain is more complex, with stricter regulation than ever before. Maintaining high resolution to the manufacturing environment and subsequent interventions is paramount in meeting the new performance standards. Roka Bioscience and the Atlas Platform can offer a prevalence testing solution in addition to the Limits Testing application that provides the poultry industry solutions from grow houses through the storage of finished product. The Atlas System gives a rapid, semi-quantitative picture of the environment enabling better, more efficient, and more effective intervention strategies

  • Food Transfer Hoses
    Food Transfer Hoses Food Transfer Hose- Parker/PAGE International's Butyl hose and Nitrile food transfer hose offer reliable solutions for the sanitary transfer of your food and beverage products. Both the FTHB (Butyl) hose and the FTHN (Nitrile)food transfer hose feature a white, seamless, mirror finish tube that resists the collection of bacteria and is very easy to clean.
  • Aerobic Bacterial Screening System
    Aerobic Bacterial Screening System

    The GreenLight™ Model 930 system is ideal for companies looking for the benefit of same-day resultsTM when processing large numbers of samples for aerobic bacteria counts.

  • Pathogen Testing for Produce
    Pathogen Testing for Produce

    From Farm to Fork, the Produce industry is continually challenged to deliver fresh, safe, quality products to the consumers. With the diversity in commodities, locations, 
    and packaging, combined with the lack of a thermal kill step like other commodities, it is critical that the safety of the product is assured. Roka Bioscience delivers a rapid, accurate method that enables fresher to market product and higher confidence in product quality.

  • Rapid Mold And Yeast Analytical Testing Equipment For Dairy Applications
    Rapid Mold And Yeast Analytical Testing Equipment For Dairy Applications

    A new rapid yeast and mold test method for dairy applications, such as yogurt, soft cheese and cream, can dramatically improve speed-to-market and reduce economic impact from spoiled product.

  • Pathogen Testing for Ready to Eat Foods
    Pathogen Testing for Ready to Eat Foods

    Food Safety in the Ready to Eat Market has become more complex. Not only is it more important than ever to control the processing environment, controlling the ingredient supply chain is paramount to ensuring your brand and more importantly ensuring your customers and brand are protected.

     

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FOOD SAFETY TESTING MULTIMEDIA

  • Food For Thought: Everything You’ve Ever Wanted To Know About Traceability But Were Afraid To Ask

    In this web chat, Jennifer McEntire, VP food safety & technology at United Fresh Produce Association joins Kristen Spotz, senior manager of food safety & quality assurance at GMA to talk all things traceability related to the food industry. In addition to providing leading traceability practices, the 45-minute session focuses heavily on McEntire and Spotz answering questions from the web chat’s audience.

  • Enhance Food Safety Testing Through Molecular Pathogens
    Enhance Food Safety Testing Through Molecular Pathogens

    The Atlas System is a fully automated molecular instrument that enhances the accuracy, speed, and efficiency of food safety testing through detection of molecular pathogens, including Listeria, Salmonella, Escherichia coli, and other organisms commonly implicated in food contamination episodes.

  • Pathogen Detection Solutions For Food And Ingredient Manufacturers
    Pathogen Detection Solutions For Food And Ingredient Manufacturers

    Pathogen testing is often outsourced to third-party lab providers. When choosing the best lab for your company, it is important to ask the right questions to ensure the test method aligns with the quality goals of the organization. This video provides guidance and offers suggestions to help you determine the best lab for you company’s pathogen detection needs.

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