Food Safety Management

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The “Danger Zone” for bacteria growth is between 40 degrees Fahrenheit and 140 degrees Fahrenheit. In this zone, bacteria grows most rapidly and can double in number in as little as 20 minutes.

There have been substantial changes in recent years in food-safety science, technology, regulation and enforcement.

The American Frozen Food Institute (AFFI), McLean, Va., launched “How to Validate a Blancher,” a unique tool designed exclusively for the frozen food industry.

Blue Star Foods, Doral, Fla., introduced what is dubbed as the first-ever "scan on demand" QR code-enabled verifiable traceability application for seafood.

Farmer Bros. Co. has received Safe Quality Food (SQF) Certification for its Northlake, Texas facility.

The company, which is a leading producer of glass containers for the food and beverage industries in the United States, says its Pevely, Mo., and Sapulpa, Okla., glass manufacturing facilities achieved the certification.

Moore foodborne illness outbreaks, technological advancements, strict regulations and globalization are all driving growth in the global food safety testing market.

To prevent cross-contamination in your plant, you have to consider every single step in the chain and do everything you can to ensure that none of the links are weak.

Carletta Ooton will discuss the company's unique business model and how Amazon is transforming food safety through big data and technology.

For many processors, using food safety software systems means finally getting rid of the rows of cabinets filled with Excel sheets and handwritten data. Some have been prompted to move recordkeeping and food safety management into the digital age by FSMA.