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Home » Topics » Food Safety Strategies Archive » Operations

Operations
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Insights into identifying tricky snack and bakery sanitation problems

Improving sanitary design of production lines in legacy facilities

Legacy snack and bakery facilities pose their fair share of sanitation challenges
Lis Parker
Liz Parker
February 22, 2019
Sound sanitary facility design is vital in the snack and baking industry in order to maintain peak food safety, especially for facilities making products with tricky ingredients or processes from a sanitation perspective. Associated sanitation procedures can also prove a challenge in older facilities.
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bacterial testing

Processors must ensure their PCQIs are qualified, trained and experienced

Richard F. Stier
Richard F. Stier, M.S.
February 19, 2019
Food processors have a mandate to ensure that they have someone with a new title on board: the preventive controls qualified individual, or PCQI.
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West Liberty Foods interview on HPP

Exclusive interview: West Liberty Foods on high-pressure processing (HPP) technology

February 11, 2019

Food Safety Strategies was recently able to talk to K. Joseph Swanson, vice president of operations, West Liberty Foods, about high-pressure processing (HPP) technology, and how it has changed over the years.


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Are you the weakest link

Are you the weakest link in the sanitary design chain?

John Johnson
February 11, 2019
Being the weakest link in any organization or supply chain is not an award one should strive for. But the axiom “a team, organization or process is only as good as its weakest link” is true, as is the processes of food safety and sanitation are only as good as the weakest links. These links can be categorized into objective (mechanical) and subjective (human) areas. So how can the weakest links in the sanitary food supply chain be identified and continually improved?
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No Matter How You Slice It, Meat is a Great Choice for HPP

No matter how you slice it, meat is a great choice for HPP

Mark Fleck
February 8, 2019

Meat products have been one of the main drivers of high pressure processing (HPP) technology in the last few years, spurred on by the need for improved food safety and demand for fresh, clean, ready-to-eat (RTE) foods.


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Birko Elite 360

Birko launches groundbreaking Elite 360 with Precision Application Technology at IPPE

February 4, 2019
Electrostatic intervention technology solves significant food safety issues for processors.
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Inspection and detection equipment reach new levels of flexibility for peak food safety

Inspection and detection equipment reach new levels of flexibility for peak food safety

X-ray, metal detection, checkweighing and vision systems help processors ensure food safety
Neal Lorenzi
January 22, 2019
Shipping contamination-free food products to the public has always been business-critical, but today's social-media landscape leaves virtually no room for error. A wider variety of products, along with a wide variety of packaging options, have increased the need for more flexible inspection and detection equipment.
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Finding the right HPP solution

Finding the right HPP solution

Operation size, extensive testing and understanding business capabilities are crucial steps
Tom Egan
January 11, 2019

According to Research Report Insights (RRI), a greater adoption of High Pressure Processing (HPP) solutions is a strong signal of a growing industry.


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New food inspection equipment offers greater performance and cost savings

New food inspection equipment offers greater performance and cost savings

Jorge Izquierdo
January 4, 2019

From flying cars to sustainable energy sources, visions of tomorrow’s most life-enhancing technologies invariably revolve around more efficient ways to operate.


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Chromatic Technologies BlindSpotz technology

Exclusive interview: Chromatic Technologies Inc. on product tampering

December 7, 2018

Food Safety Strategies recently was able to speak with Patrick Edson, chief marketing officer for CTI (Chromatic Technologies Inc).


Read More
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