Contamination ControlFood TypeSanitationReady-to-eat

eBook | Ensuring Ready-to-Eat Food Safety from Processing to Retail

ensuring ready-to-eat food safety eBook — Image credit: BNP Media

Ensuring Ready-to-Eat Food Safety from Processing to Retail eBook

Ready-to-eat (RTE) foods are ubiquitous in modern retail and foodservice operations, offering convenience and efficiency for consumers. Manufacturers of RTE foods are required to follow stringent food safety regulations under the Food Safety Modernization Act (FSMA), including validated kill steps, environmental monitoring, and preventive controls to reduce the risk of foodborne pathogens. Since RTE foods do not require an additional kill step by the consumer, these foods face a complex web of food safety requirements and challenges from the processing facility to retail sale.

This eBook shares tailored solutions for RTE food safety within manufacturing, sanitation, environmental monitoring, distribution, and retail handling and display. Eliminate the "blind spots" in your RTE supply chain and ensure the safety of your RTE products with the specialized guidance and solutions presented in this free eBook!

Learn from Industry Experts

Ready to Eat? Know the Food Safety Challenges that RTE Foods Present
By Caitlin Karolenko, Ph.D., Scientific Program Manager, Institute for the Advancement of Food and Nutrition Sciences

"Glove Juice" is Real
By Harry Reeder, Senior Business Development Manager, Best Sanitizers, Inc.

Safe Until Served: The Hidden Risks of RTE Foods in Retail
By Michelle Wollenzien, Founder and Food Safety and Quality Advisor, InnoSafe Foods

Food Safety Beyond Refrigeration: Managing Temperature Abuse in Chilled Foods
By Trent Green, Marketing Manager, Corbion

A Cultural Shift: The Key to Consistent Listeria Management
By Lone Jespersen, Ph.D., Principal and Founder, Cultivate SA and John Butts, Ph.D., Principal, Food Safety By Design LLC

Dry Steam Cleaning in Food Production: A Modern Approach to Sanitation and Efficiency
By Goodway Technologies

It's Time to Reformulate Deli Meats to Reduce the Risk of Listeria monocytogenes
By Kathleen Glass, Ph.D., Associate Director, Food Research Institute (FRI), University of Wisconsin–Madison; Wendy Bedale, Ph.D., Science Writer, FRI, University of Wisconsin–Madison; and Daniel Unruh, Ph.D., Assistant Professor, Department of Animal Science, Iowa State University

Can Cantaloupe Be Made Fit For Purpose?
By Eric Wilhelmsen, Ph.D., CFS, Consulting Food Safety Expert