Check out the August/September 2015 edition of Food Safety Magazine, featuring the evolution of food processing technology, 20 years of FSM magazine, hazard analysis of incidental condensation contamination in food manufacturing facilities, a discussion of the question "How safe are snack foods?" and much more!
The evolution of food processing technology is examined by considering generalized examples in which process controls that were once good enough have been replaced by new approaches.
While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?
Packaging materials are part of the food processors’ ingredient list, and it only makes common sense that they should be treated the same as any substance when it comes to food safety.
When a foodborne outbreak occurs within the United States and the suspect product is one of foreign origin, government agencies and food producers must work together efficiently to identify the cause of the outbreak.