Food Safety Strategies was recently able to talk to Dr. Errol Raghubeer, on the recent outbreak of Listeria and how HPP can help with the current outbreak, as well as future outbreaks.

HACCP (Hazard analysis and critical control points) is a food safety approach to help prevent biological, chemical, and physical hazards, as well as radiological hazards, in production processes.

Snack Food & Wholesale Bakery was recently able to talk to Stacey Kinkaid, vice president of product development and innovation, US Foods, Rosemont, IL, about the COVID-19 pandemic, new sanitation protocols, and holiday offerings.

Processing and packaging are important facets of food safety—food processors and manufacturers need to ensure they are choosing the correct packaging for their product, and also that the product will arrive in stores safely.

Produce safety has been a hot topic in the news as of late—with massive lettuce and salad recalls in 2019, the public wants to make sure they are eating produce that has been safely processed, and does not contain pathogens. 

Quality assurance and quality control are of the utmost importance for food manufacturers and processors.

One of the Food Safety Summit’s closing sessions, “Foodborne Illness Outbreak Mock Criminal Trial – A View from the Jury Box" took place on Thursday, October 23rd. 

The Food Safety Summit continued on Thursday, October 22, with a session entitled “Practice Improves Performance – Internal Audits for Food Processors.”