Inspection - Articles - Page 12 | Food Safety Magazine

Being the Third Eye in a Plant with a Problem - Listeria, Salmonella, Extraneous Materials, or Worse?

October 16, 2018

If your job in the food industry is plant inspection, here are some lessons from one who’s been there.

The New Face of Sanitation Programs: New Rules, New Challenges

October 18, 2017

Processors throughout the U.S. voice concerns about their sanitation programs under the Food Safety Modernization Act.

New Federal Initiatives Target Food Industry Facilities for Inspection and Enforcement

August 2, 2016

With new regulations for the use of ammonia for refrigeration or chlorine for food processing, there are steps your facility can employ to decrease your risk of noncompliance.

Integrating the Nation’s Food Safety System: What You Need to Know

April 1, 2016

An integrated food safety system should have a common vision, uniform standards, inspections and enforcement, uniform laboratory practices, adequate training, enhanced communications and federal oversight.

Implementing Active Managerial Control Principles in a Retail Food Business

February 1, 2016

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.

State of an Industry: Salmonella and Bovine Lymph Nodes

December 1, 2015

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

Where the Rubber Meets the Road: RRTs in Action

October 1, 2015

Real-world examples of Rapid Response Teams responding to incidents are described.

Innovative Solutions for Food Safety Compliance

September 15, 2015

From consumer packaged goods to original equipment manufacturers, ensuring food safety is a constant challenge.

Creating the Rapid Response Road Map: Collaboration Points the Way Forward

August 1, 2015

In recent years, federal, state and local agencies have shifted their thinking toward the concept of building an integrated food safety system.

Raw Poultry: How Safe Is Safe Enough?

June 1, 2015

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.