In the December 2018/January 2019 edition of Food Safety Magazine we ask the question: What are the risks in your foreign supplier verification program? Also, we discuss using APGC to improve food contaminant monitoring, microplastic contamination, sanitation and hygienic design in bakeries, and much more!
As a result of the changing regulatory landscape, there is need for more accurate identification and quantification of contaminants in environmental and food-related samples.
Microplastics include particles of varying size, shape, and chemical composition that contribute to contamination of the environment and the food supply.
The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.
There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.
Although snacks are one of the safest foods in the market, it is still critical to implement the necessary procedures to attain the highest level of food safety and quality.
The importance of creating a strong and sustainable culture around food safety and quality at Fonterra was highlighted in August 2013 during a precautionary recall of a whey protein concentrate product.
The Innovation Center for U.S. Dairy is proving that a large, complex industry is stronger when it works with a collective spirit on important issues such as food safety.
The key to understanding any foreign Supplier Verification Program is to deconstruct it and look at the parts individually while keeping in mind how they will all fit back together and function.
Egg safety begins with the chicken, or rather the chicken farmer. Farmers must be ever vigilant in identifying and then eliminating any possible routes of Salmonella contamination.
