Management

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This article discusses several key components of an overall “quality system” and the approach that food companies can take to attain both quality and food safety in their organizations.

The emergence of antibiotic-resistant foodborne pathogens is inherently linked to how antibiotics have been used in food animal production.

An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.  

Primary packaging, that is, packaging in direct contact with the product, is critical to the success of any food processing effort.

Sustainable, safe food implies a commitment to reducing, reusing and recycling whenever possible.

For those food enterprises that wish to export to U.S. markets, both the quality and safety of their products have become serious corporate issues. Read more for the impact of quality control on the import/export process.

It is no secret that there has been significant media exposure, public health impact and decrease in consumer confidence in recent years due to some significant food safety incidents.

In many countries, food safety requirements are legally defined and enforced, albeit to different degrees.  

N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.

Management, especially senior management, has a responsibility to identify and mitigate risks within the organization.