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Home » Topics » Food Type » Ready-to-eat

Ready-to-eat
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ARTICLES

Back-to-Back Outbreaks in Frozen and Dried Imported Coconut

Donald C Obenhuber Ph.D.
October 19, 2020
Here we explore foodborne illness outbreak investigations related to coconuts, highlight the challenges experienced, and share the food safety lessons learned.
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The Convenience of Prepared Foods in the C-Store Industry

Jeremy Zenlea M.B.A.
October 19, 2020
Prepared foods are a perfect complement to the C-store industry.
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Cannabis Edibles: Current Food Safety Practices

Food Safety Magazine
June 24, 2020
A Cannabis edibles panel identifies industry best practices and challenges as this growing market moves forward.
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Is That Tomato Raw or Ready-to-Eat?

Will Daniels
February 20, 2020
The challenge with all of these fresh-cut, RTE products is that they were not getting any processing step required to eliminate the hazards that may exist on the raw materials.
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Keys to Effective Monitoring for Listeria

Samuel D Alcaine
August 20, 2019
For ready-to-eat food processors, developing and implementing pathogen environmental monitoring programs are important parts of their sanitation controls.
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High-Pressure Processing during Drying of Fermented Sausages to Enhance Safety and Stability

S. Balamurugan Ph.D.
February 20, 2019
Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.
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The Evolution of Sanitation and Hygienic Design in Bakeries

December 14, 2018
The bakery industry is gaining a better understanding that there are hazards associated with its products.
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Revised USDA Cooking and Cooling Compliance Guidelines: Impact on Validation and Process Deviation

December 1, 2018
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.
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Snacking: A Booming Trend in the American Lifestyle

December 1, 2018
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.
Read More

Is It Time to Change How We Clean and Sanitize Food Contact Surfaces with Reusable Wiping Towels?

August 13, 2018
As hygiene interventions have evolved, some have been found to be too risky for continuation.
Read More
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March 4, 2021

Environmental Pathogen Management: Working Toward a Preventive Model

LIVE: March 4, 2021 at 4:00 pm EST: This webinar will present a risk-based model for an EPM program, which aligns with international guidelines and expectations. The model offers a pathway for the standardized implementation of EPM in any food company.

March 9, 2021

Using a Quality Management System as a Competitive Advantage

LIVE: March 9, 2021 at 2:00 pm EST: During this webinar, you’ll hear insights, best practices, and lessons learned from an expert panel with experience transforming their quality processes in the food and beverage industry. You’ll also learn how to best leverage rapid digitization to accelerate your quality journey. 

March 16, 2021

How Can Data Science Boost Food Safety?

LIVE: March 16, 2021 at 2:00 pm EDT: Join our live webinar with industry thought leaders to explore the potential power of new technology in improving food safety. We’ll explore how machine learning and big data scanning solutions can help support food safety and traceability when combined with sector expertise.

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