Spoilage microorganisms present an important and complex challenge for food manufacturers, affecting production processes, product quality, retailer relationships, consumer satisfaction, food loss and waste, and ultimately, the bottom line.

Today, food processors face the dual challenge of achieving sustainability goals and guaranteeing product safety. 

Uniforms designed for food safety are a vital part of every food processing program, helping prevent contamination and streamline audits.

Ready-to-eat (RTE) meals and meal kits continue to move from a convenience option to an everyday staple. 

Contaminants don't belong in your food. Choosing the wrong X-ray detector costs you time, money, and reputation. Here's six key factors to consider before selecting one for your production line.

With warmer weather comes increased pest pressures, threatening flock health and food safety in pre-harvest poultry operations. Insects and rodents act as vectors for pathogens, making robust integrated pest management, complemented by effective chemical control, essential to reducing contamination risks.

Foreign material contamination remains one of the most persistent operational risks in food manufacturing.

The Pest Management Pyramid graphic is a great tool for visualizing the integration of tactics toward the goal of preventative and sustainable pest management programs at food processing facilities. IFC has the expert knowledge your food safety program needs.

Physical contamination prevention goes beyond end-of-line detection. Learn how strategic inspection points, metal detection, and x-ray technology can strengthen food safety, quality, and operational efficiency.
 

Fly control is critical to food safety. Orkin Commercial's IPM programs help food processing facilities address moisture, organic buildup, and access points before they create contamination or compliance risks.

Modern food facilities are spaces where small structural gaps around utilities and loading areas can create hidden rodent pathways, making exclusion and digital monitoring necessary.

Food manufacturers have long understood that training underpins food safety. Yet despite decades of effort and increasing regulatory pressure, many organizations still struggle to translate training into consistent on-the-floor behaviors.