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SIGNATURE SERIES
Signature Series In this online feature, Food Safety Magazine readers find practical articles from food industry experts at service and technology development companies. Published exclusively on our webiste, Signature Series articles both further discussion of topics covered in the magazine and begin new topic threads, providing a value-added resource for food safety and quality assurance NANOTECHNOLOGY IN THE FOOD INDUSTRY: A SHORT REVIEW Nanotechnology | February/March 2017 Nanotechnology in the Food Industry: A Short Review. By A. Wallace Hayes, Ph.D., and Saura C. Sahu, Ph.D. The benefits of nanotechnology for the food industry are many and are expected to grow with time. This new, rapidly developing technology impacts every aspect of the food system from cultivation to food production to processing, packaging REGULATORY - FOOD SAFETY MAGAZINE Regulatory The following list is a collection of all articles in the Regulatory category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Audits/Certification/GFSI, FDA, FSMA, Guidelines, HACCP, Inspection, International Standards/Harmonization, USDA HTTP://GO.FOODSAFETYMAGAZINE.COM/CULTURE/ "This special edition of Food Safety Magazine helps your company navigate this landscape of food safety; it was designed and written to continue the 'by leaders, for leaders' theme of GFSI and complement its position with practical advice and learnings. "Nineteen leaders present five articles, and each article complements a dimension of theGFSI framework."
HTTP://GO.FOODSAFETYMAGAZINE.COM/BUILDING_EFFECTIVE_FOOD Food Safety Magazine eBook. Building an Effective Food Safety Plan. Every business along the food supply chain needs a food safety plan based on the principles of Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC)to
MOVING FORWARD WITH ISO 22000 PROCESS CONTROL | December 2010/January 2011 Moving Forward with ISO 22000. By John G. Surak, Ph.D. and Albert F. Chambers. ISO has a mission to develop international standards that meet marketplaceneeds.
HOW DO YOU KNOW? THE EVOLUTION OF FOOD PROCESSING Cover Story | August/September 2015 How Do You Know? The Evolution of Food Processing Technology. By Eric Wilhelmsen, Ph.D. “How do you know?” is the third question of the big three facing food processors as they conform to the requirements of the Food Safety ModernizationAct (FSMA).
REMEL-OXOID MERGER CREATES GLOBAL INDUSTRY POWERHOUSE Remel-Oxoid Merger Creates Global Industry Powerhouse. According to a recent industry report, in 2003 the worldwide industrial microbiology market generated more than 1.1 billion tests and had a market value in excess of $3.2 billion. The report projects that worldwide microbiology testing in this area will continue to grow over the nextfive
HOME - FOOD SAFETY MAGAZINE News, analysis and in-depth coverage for food safety and quality professionals implementing science-based food safety strategies and systems throughout the supply chain. HOME - FOOD SAFETY MAGAZINE 1. The Rationale of Redefining a Sanitation Program. When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.SIGNATURE SERIES
Signature Series In this online feature, Food Safety Magazine readers find practical articles from food industry experts at service and technology development companies. Published exclusively on our webiste, Signature Series articles both further discussion of topics covered in the magazine and begin new topic threads, providing a value-added resource for food safety and quality assurance NANOTECHNOLOGY IN THE FOOD INDUSTRY: A SHORT REVIEW Nanotechnology | February/March 2017 Nanotechnology in the Food Industry: A Short Review. By A. Wallace Hayes, Ph.D., and Saura C. Sahu, Ph.D. The benefits of nanotechnology for the food industry are many and are expected to grow with time. This new, rapidly developing technology impacts every aspect of the food system from cultivation to food production to processing, packaging REGULATORY - FOOD SAFETY MAGAZINE Regulatory The following list is a collection of all articles in the Regulatory category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Audits/Certification/GFSI, FDA, FSMA, Guidelines, HACCP, Inspection, International Standards/Harmonization, USDA HTTP://GO.FOODSAFETYMAGAZINE.COM/CULTURE/ "This special edition of Food Safety Magazine helps your company navigate this landscape of food safety; it was designed and written to continue the 'by leaders, for leaders' theme of GFSI and complement its position with practical advice and learnings. "Nineteen leaders present five articles, and each article complements a dimension of theGFSI framework."
HTTP://GO.FOODSAFETYMAGAZINE.COM/BUILDING_EFFECTIVE_FOOD Food Safety Magazine eBook. Building an Effective Food Safety Plan. Every business along the food supply chain needs a food safety plan based on the principles of Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC)to
MOVING FORWARD WITH ISO 22000 PROCESS CONTROL | December 2010/January 2011 Moving Forward with ISO 22000. By John G. Surak, Ph.D. and Albert F. Chambers. ISO has a mission to develop international standards that meet marketplaceneeds.
HOW DO YOU KNOW? THE EVOLUTION OF FOOD PROCESSING Cover Story | August/September 2015 How Do You Know? The Evolution of Food Processing Technology. By Eric Wilhelmsen, Ph.D. “How do you know?” is the third question of the big three facing food processors as they conform to the requirements of the Food Safety ModernizationAct (FSMA).
REMEL-OXOID MERGER CREATES GLOBAL INDUSTRY POWERHOUSE Remel-Oxoid Merger Creates Global Industry Powerhouse. According to a recent industry report, in 2003 the worldwide industrial microbiology market generated more than 1.1 billion tests and had a market value in excess of $3.2 billion. The report projects that worldwide microbiology testing in this area will continue to grow over the nextfive
HOME - FOOD SAFETY MAGAZINE News, analysis and in-depth coverage for food safety and quality professionals implementing science-based food safety strategies and systems throughout the supply chain. HOME - FOOD SAFETY MAGAZINE 1. The Rationale of Redefining a Sanitation Program. When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment. GOOD MANUFACTURING PRACTICES AND TRAINING GMPs | October/November 2008 Good Manufacturing Practices and Training. By Ken Gall. Good manufacturing practices (GMPs) describe the conditions and practices that are necessary for the manufacturing, processing, packing or storage of food to ensure its safety andwholesomeness.
WIRELESS TECHNOLOGY FOR FOOD SAFETY MONITORING Signature Series | August 8, 2013 Wireless Technology for Food Safety Monitoring. By Martin Nash, Ph.D. As has been reported previously in Food Safety Magazine, progress of the Food Safety Modernization Act (FSMA) has been far from speedy and much of the detail is still to be clarified. But one thing is clear—the shift of focus from one of reaction to prevention of food safety problems. UNDERSTANDING STEC: A GROWING CONCERN COVER STORY | April/May 2012 Understanding STEC: A Growing Concern. By Jim Byron “In a time of drastic change, it is the learners who inherit the future. The learned usually find themselves equipped to live in a world that no longer exists.”— Eric Hoffer CONFRONTING FOOD SAFETY CHALLENGES HEAD-ON IN PRODUCE PRODUCE | December 2010/January 2011 Confronting Food Safety Challenges Head-on in Produce. By Dr. Robert Whitaker. Produce is an integral part of a healthy diet and is touted as one of the key answers to our country’s obesity epidemic. MICROBIOLOGY MADE EASIER: A QUICK GUIDE TO EASYGEL™ MEDIA Food Safety Insider | October/November 2014 Microbiology Made Easier: A Quick Guide to Easygel™ Media. By Weber Scientific. Because they eliminate the many steps required to prepare dehydrated culture media, convenience methods like Easygel media, distributed by Weber Scientific, have become a standard for saving the food industry time, labor and money in their microbiology work. CREATING THE RAPID RESPONSE ROAD MAP: COLLABORATION POINTS In recent years, federal, state and local agencies have shifted their thinking toward the concept of building an integrated food safetysystem.
POTENTIAL USE OF EDIBLE NANOSCALE COATINGS FOR MEAT MEAT & POULTRY | June/July 2012 Potential Use of Edible Nanoscale Coatings for Meat. By Navam Hettiarachchy, Ph.D., and Madhuram Ravichandran. Nanotechnology involves the preparation and use of submicroscopic particles with sizes ranging in nanometer scale, conferring special physiochemical properties to these particles and positioning nanotechnology as a critical research endeavor of this SSOP OVERHAUL SAVES JUICE MAKER A BUNDLE IN SANITATION SANITATION SOLUTIONS | February/March 2004 SSOP Overhaul Saves Juice Maker a Bundle in Sanitation Costs. By Ecolab. Ecolab prides itself on helping customers save money. HOME - FOOD SAFETY MAGAZINE News, analysis and in-depth coverage for food safety and quality professionals implementing science-based food safety strategies and systems throughout the supply chain. HOME - FOOD SAFETY MAGAZINE 1. The Rationale of Redefining a Sanitation Program. When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.SIGNATURE SERIES
Signature Series In this online feature, Food Safety Magazine readers find practical articles from food industry experts at service and technology development companies. Published exclusively on our webiste, Signature Series articles both further discussion of topics covered in the magazine and begin new topic threads, providing a value-added resource for food safety and quality assurance NANOTECHNOLOGY IN THE FOOD INDUSTRY: A SHORT REVIEW Nanotechnology | February/March 2017 Nanotechnology in the Food Industry: A Short Review. By A. Wallace Hayes, Ph.D., and Saura C. Sahu, Ph.D. The benefits of nanotechnology for the food industry are many and are expected to grow with time. This new, rapidly developing technology impacts every aspect of the food system from cultivation to food production to processing, packaging HTTP://GO.FOODSAFETYMAGAZINE.COM/CULTURE/ "This special edition of Food Safety Magazine helps your company navigate this landscape of food safety; it was designed and written to continue the 'by leaders, for leaders' theme of GFSI and complement its position with practical advice and learnings. "Nineteen leaders present five articles, and each article complements a dimension of theGFSI framework."
THERMO SCIENTIFIC’S NEW GC/MS SYSTEM TO EXPAND FOOD SAFETY Product | July 20, 2016 Thermo Scientific’s New GC/MS System to Expand Food Safety Research Capabilities. By Staff. The new Thermo Scientific Exactive Gas Chromatography (GC) Orbitrap GC-Mass Spectrometry (MS) system is designed to provide sensitive, routine grade performance for both targeted and non-targeted analysis, along with powerful quantitation. 10 PRINCIPLES OF EQUIPMENT DESIGN FOR READY-TO-EAT THE CLEAN OPERATION | June/July 2003 10 Principles of Equipment Design for Ready-to-Eat Processing Operations. By Joe Stout. In January 2001, the American Meat Institute (AMI) Executive Board members, comprised of meat and poultry company CEOs, set forth their vision to share the best practices of member companies related to enhancing food safety in a noncompetitive and cooperative effort. HOW SUPPLY CHAIN VISIBILITY BOOSTS CONSUMER CONFIDENCE FSM eDigest | September 15, 2015 How Supply Chain Visibility Boosts Consumer Confidence. By Angela Fernandez. Within the last decade, there’s no question that consumer attitudes and paths to purchase have changed significantly. PERFORMING A QUALITY AUDIT ON YOUR SUPPLIER’S PEST PROCESS CONTROL | December 2012/January 2013 Performing a Quality Audit on Your Supplier’s Pest Management Program. By Ted Snyder, B.C.E. The majority of today’s food processing facilities outsource only one component of their food safety system: pest management. REMEL-OXOID MERGER CREATES GLOBAL INDUSTRY POWERHOUSE Remel-Oxoid Merger Creates Global Industry Powerhouse. According to a recent industry report, in 2003 the worldwide industrial microbiology market generated more than 1.1 billion tests and had a market value in excess of $3.2 billion. The report projects that worldwide microbiology testing in this area will continue to grow over the nextfive
HOME - FOOD SAFETY MAGAZINE News, analysis and in-depth coverage for food safety and quality professionals implementing science-based food safety strategies and systems throughout the supply chain. HOME - FOOD SAFETY MAGAZINE 1. The Rationale of Redefining a Sanitation Program. When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.SIGNATURE SERIES
Signature Series In this online feature, Food Safety Magazine readers find practical articles from food industry experts at service and technology development companies. Published exclusively on our webiste, Signature Series articles both further discussion of topics covered in the magazine and begin new topic threads, providing a value-added resource for food safety and quality assurance NANOTECHNOLOGY IN THE FOOD INDUSTRY: A SHORT REVIEW Nanotechnology | February/March 2017 Nanotechnology in the Food Industry: A Short Review. By A. Wallace Hayes, Ph.D., and Saura C. Sahu, Ph.D. The benefits of nanotechnology for the food industry are many and are expected to grow with time. This new, rapidly developing technology impacts every aspect of the food system from cultivation to food production to processing, packaging HTTP://GO.FOODSAFETYMAGAZINE.COM/CULTURE/ "This special edition of Food Safety Magazine helps your company navigate this landscape of food safety; it was designed and written to continue the 'by leaders, for leaders' theme of GFSI and complement its position with practical advice and learnings. "Nineteen leaders present five articles, and each article complements a dimension of theGFSI framework."
THERMO SCIENTIFIC’S NEW GC/MS SYSTEM TO EXPAND FOOD SAFETY Product | July 20, 2016 Thermo Scientific’s New GC/MS System to Expand Food Safety Research Capabilities. By Staff. The new Thermo Scientific Exactive Gas Chromatography (GC) Orbitrap GC-Mass Spectrometry (MS) system is designed to provide sensitive, routine grade performance for both targeted and non-targeted analysis, along with powerful quantitation. 10 PRINCIPLES OF EQUIPMENT DESIGN FOR READY-TO-EAT THE CLEAN OPERATION | June/July 2003 10 Principles of Equipment Design for Ready-to-Eat Processing Operations. By Joe Stout. In January 2001, the American Meat Institute (AMI) Executive Board members, comprised of meat and poultry company CEOs, set forth their vision to share the best practices of member companies related to enhancing food safety in a noncompetitive and cooperative effort. HOW SUPPLY CHAIN VISIBILITY BOOSTS CONSUMER CONFIDENCE FSM eDigest | September 15, 2015 How Supply Chain Visibility Boosts Consumer Confidence. By Angela Fernandez. Within the last decade, there’s no question that consumer attitudes and paths to purchase have changed significantly. PERFORMING A QUALITY AUDIT ON YOUR SUPPLIER’S PEST PROCESS CONTROL | December 2012/January 2013 Performing a Quality Audit on Your Supplier’s Pest Management Program. By Ted Snyder, B.C.E. The majority of today’s food processing facilities outsource only one component of their food safety system: pest management. REMEL-OXOID MERGER CREATES GLOBAL INDUSTRY POWERHOUSE Remel-Oxoid Merger Creates Global Industry Powerhouse. According to a recent industry report, in 2003 the worldwide industrial microbiology market generated more than 1.1 billion tests and had a market value in excess of $3.2 billion. The report projects that worldwide microbiology testing in this area will continue to grow over the nextfive
REGULATORY - FOOD SAFETY MAGAZINE Regulatory The following list is a collection of all articles in the Regulatory category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Audits/Certification/GFSI, FDA, FSMA, Guidelines, HACCP, Inspection, International Standards/Harmonization, USDA BIOMERIEUX LAUNCHES GENE-UP bioMerieux has announced the launch of GENE-UP®, its new polymerase chain reaction (PCR)-based molecular diagnostic system for the detection of microorganisms (bacteria and viruses). 10 PRINCIPLES OF EQUIPMENT DESIGN FOR READY-TO-EAT THE CLEAN OPERATION | June/July 2003 10 Principles of Equipment Design for Ready-to-Eat Processing Operations. By Joe Stout. In January 2001, the American Meat Institute (AMI) Executive Board members, comprised of meat and poultry company CEOs, set forth their vision to share the best practices of member companies related to enhancing food safety in a noncompetitive and cooperative effort. HTTP://GO.FOODSAFETYMAGAZINE.COM/BUILDING_EFFECTIVE_FOOD Food Safety Magazine eBook. Building an Effective Food Safety Plan. Every business along the food supply chain needs a food safety plan based on the principles of Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC)to
WHY SUPPLY CHAIN TRANSPARENCY IS MORE IMPORTANT THAN EVER Signature Series | May 25, 2016 Why Supply Chain Transparency is More Important Than Ever. By Katie Moore. Food quality and safety risks are at the forefront of many consumers’ minds, thanks to the spate of recent food contamination incidents in the U.S. Improved food quality and transparency have become increasingly important to many manufacturers as consumers increasingly seek these FOOD SAFETY AUDITOR TRAINING IS IN DEMAND FSM eDigest | March 1, 2016 Food Safety Auditor Training Is in Demand. By Nancy A. Finney, MPA. When the federal government released the final rules of the Food Safety Modernization Act (FSMA) this past November, it immediately increased the HOW SUPPLY CHAIN VISIBILITY BOOSTS CONSUMER CONFIDENCE FSM eDigest | September 15, 2015 How Supply Chain Visibility Boosts Consumer Confidence. By Angela Fernandez. Within the last decade, there’s no question that consumer attitudes and paths to purchase have changed significantly. AN EXPERT STAKEHOLDER SURVEY ON THE MICROBIOLOGICAL SAFETY COVER STORY | October/November 2002 An Expert Stakeholder Survey on the Microbiological Safety of the U.S. Food Supply. By Paul A Hall, Ph.D. Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide. FDA’S FOOD PROGRAM PRIORITIES: A LOOK BACK AT 2004 REGULATORY REPORT | February/March 2005 FDA’s Food Program Priorities: A Look Back at 2004 Accomplishments. By Donald Carrington. In January, the U.S. Food and Drug Administration’s (FDA) Center for Food Safety and Applied Nutrition (CFSAN) issued its Fiscal Year (FY) 2004 end-of-year report. PERFORMING A QUALITY AUDIT ON YOUR SUPPLIER’S PEST PROCESS CONTROL | December 2012/January 2013 Performing a Quality Audit on Your Supplier’s Pest Management Program. By Ted Snyder, B.C.E. The majority of today’s food processing facilities outsource only one component of their food safety system: pest management. HOME - FOOD SAFETY MAGAZINE News, analysis and in-depth coverage for food safety and quality professionals implementing science-based food safety strategies and systems throughout the supply chain. HOME - FOOD SAFETY MAGAZINE 1. The Rationale of Redefining a Sanitation Program. When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.SIGNATURE SERIES
Signature Series In this online feature, Food Safety Magazine readers find practical articles from food industry experts at service and technology development companies. Published exclusively on our webiste, Signature Series articles both further discussion of topics covered in the magazine and begin new topic threads, providing a value-added resource for food safety and quality assurance NANOTECHNOLOGY IN THE FOOD INDUSTRY: A SHORT REVIEW Nanotechnology | February/March 2017 Nanotechnology in the Food Industry: A Short Review. By A. Wallace Hayes, Ph.D., and Saura C. Sahu, Ph.D. The benefits of nanotechnology for the food industry are many and are expected to grow with time. This new, rapidly developing technology impacts every aspect of the food system from cultivation to food production to processing, packaging HTTP://GO.FOODSAFETYMAGAZINE.COM/CULTURE/ "This special edition of Food Safety Magazine helps your company navigate this landscape of food safety; it was designed and written to continue the 'by leaders, for leaders' theme of GFSI and complement its position with practical advice and learnings. "Nineteen leaders present five articles, and each article complements a dimension of theGFSI framework."
THERMO SCIENTIFIC’S NEW GC/MS SYSTEM TO EXPAND FOOD SAFETY Product | July 20, 2016 Thermo Scientific’s New GC/MS System to Expand Food Safety Research Capabilities. By Staff. The new Thermo Scientific Exactive Gas Chromatography (GC) Orbitrap GC-Mass Spectrometry (MS) system is designed to provide sensitive, routine grade performance for both targeted and non-targeted analysis, along with powerful quantitation. 10 PRINCIPLES OF EQUIPMENT DESIGN FOR READY-TO-EAT THE CLEAN OPERATION | June/July 2003 10 Principles of Equipment Design for Ready-to-Eat Processing Operations. By Joe Stout. In January 2001, the American Meat Institute (AMI) Executive Board members, comprised of meat and poultry company CEOs, set forth their vision to share the best practices of member companies related to enhancing food safety in a noncompetitive and cooperative effort. HOW SUPPLY CHAIN VISIBILITY BOOSTS CONSUMER CONFIDENCE FSM eDigest | September 15, 2015 How Supply Chain Visibility Boosts Consumer Confidence. By Angela Fernandez. Within the last decade, there’s no question that consumer attitudes and paths to purchase have changed significantly. PERFORMING A QUALITY AUDIT ON YOUR SUPPLIER’S PEST PROCESS CONTROL | December 2012/January 2013 Performing a Quality Audit on Your Supplier’s Pest Management Program. By Ted Snyder, B.C.E. The majority of today’s food processing facilities outsource only one component of their food safety system: pest management. REMEL-OXOID MERGER CREATES GLOBAL INDUSTRY POWERHOUSE Remel-Oxoid Merger Creates Global Industry Powerhouse. According to a recent industry report, in 2003 the worldwide industrial microbiology market generated more than 1.1 billion tests and had a market value in excess of $3.2 billion. The report projects that worldwide microbiology testing in this area will continue to grow over the nextfive
HOME - FOOD SAFETY MAGAZINE News, analysis and in-depth coverage for food safety and quality professionals implementing science-based food safety strategies and systems throughout the supply chain. HOME - FOOD SAFETY MAGAZINE 1. The Rationale of Redefining a Sanitation Program. When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.SIGNATURE SERIES
Signature Series In this online feature, Food Safety Magazine readers find practical articles from food industry experts at service and technology development companies. Published exclusively on our webiste, Signature Series articles both further discussion of topics covered in the magazine and begin new topic threads, providing a value-added resource for food safety and quality assurance NANOTECHNOLOGY IN THE FOOD INDUSTRY: A SHORT REVIEW Nanotechnology | February/March 2017 Nanotechnology in the Food Industry: A Short Review. By A. Wallace Hayes, Ph.D., and Saura C. Sahu, Ph.D. The benefits of nanotechnology for the food industry are many and are expected to grow with time. This new, rapidly developing technology impacts every aspect of the food system from cultivation to food production to processing, packaging HTTP://GO.FOODSAFETYMAGAZINE.COM/CULTURE/ "This special edition of Food Safety Magazine helps your company navigate this landscape of food safety; it was designed and written to continue the 'by leaders, for leaders' theme of GFSI and complement its position with practical advice and learnings. "Nineteen leaders present five articles, and each article complements a dimension of theGFSI framework."
THERMO SCIENTIFIC’S NEW GC/MS SYSTEM TO EXPAND FOOD SAFETY Product | July 20, 2016 Thermo Scientific’s New GC/MS System to Expand Food Safety Research Capabilities. By Staff. The new Thermo Scientific Exactive Gas Chromatography (GC) Orbitrap GC-Mass Spectrometry (MS) system is designed to provide sensitive, routine grade performance for both targeted and non-targeted analysis, along with powerful quantitation. 10 PRINCIPLES OF EQUIPMENT DESIGN FOR READY-TO-EAT THE CLEAN OPERATION | June/July 2003 10 Principles of Equipment Design for Ready-to-Eat Processing Operations. By Joe Stout. In January 2001, the American Meat Institute (AMI) Executive Board members, comprised of meat and poultry company CEOs, set forth their vision to share the best practices of member companies related to enhancing food safety in a noncompetitive and cooperative effort. HOW SUPPLY CHAIN VISIBILITY BOOSTS CONSUMER CONFIDENCE FSM eDigest | September 15, 2015 How Supply Chain Visibility Boosts Consumer Confidence. By Angela Fernandez. Within the last decade, there’s no question that consumer attitudes and paths to purchase have changed significantly. PERFORMING A QUALITY AUDIT ON YOUR SUPPLIER’S PEST PROCESS CONTROL | December 2012/January 2013 Performing a Quality Audit on Your Supplier’s Pest Management Program. By Ted Snyder, B.C.E. The majority of today’s food processing facilities outsource only one component of their food safety system: pest management. REMEL-OXOID MERGER CREATES GLOBAL INDUSTRY POWERHOUSE Remel-Oxoid Merger Creates Global Industry Powerhouse. According to a recent industry report, in 2003 the worldwide industrial microbiology market generated more than 1.1 billion tests and had a market value in excess of $3.2 billion. The report projects that worldwide microbiology testing in this area will continue to grow over the nextfive
REGULATORY - FOOD SAFETY MAGAZINE Regulatory The following list is a collection of all articles in the Regulatory category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Audits/Certification/GFSI, FDA, FSMA, Guidelines, HACCP, Inspection, International Standards/Harmonization, USDA THERMO SCIENTIFIC’S NEW GC/MS SYSTEM TO EXPAND FOOD SAFETY Product | July 20, 2016 Thermo Scientific’s New GC/MS System to Expand Food Safety Research Capabilities. By Staff. The new Thermo Scientific Exactive Gas Chromatography (GC) Orbitrap GC-Mass Spectrometry (MS) system is designed to provide sensitive, routine grade performance for both targeted and non-targeted analysis, along with powerful quantitation. BIOMERIEUX LAUNCHES GENE-UP bioMerieux has announced the launch of GENE-UP®, its new polymerase chain reaction (PCR)-based molecular diagnostic system for the detection of microorganisms (bacteria and viruses). HTTP://GO.FOODSAFETYMAGAZINE.COM/BUILDING_EFFECTIVE_FOOD Food Safety Magazine eBook. Building an Effective Food Safety Plan. Every business along the food supply chain needs a food safety plan based on the principles of Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC)to
10 PRINCIPLES OF EQUIPMENT DESIGN FOR READY-TO-EAT THE CLEAN OPERATION | June/July 2003 10 Principles of Equipment Design for Ready-to-Eat Processing Operations. By Joe Stout. In January 2001, the American Meat Institute (AMI) Executive Board members, comprised of meat and poultry company CEOs, set forth their vision to share the best practices of member companies related to enhancing food safety in a noncompetitive and cooperative effort. WHY SUPPLY CHAIN TRANSPARENCY IS MORE IMPORTANT THAN EVER Signature Series | May 25, 2016 Why Supply Chain Transparency is More Important Than Ever. By Katie Moore. Food quality and safety risks are at the forefront of many consumers’ minds, thanks to the spate of recent food contamination incidents in the U.S. Improved food quality and transparency have become increasingly important to many manufacturers as consumers increasingly seek these FOOD SAFETY AUDITOR TRAINING IS IN DEMAND FSM eDigest | March 1, 2016 Food Safety Auditor Training Is in Demand. By Nancy A. Finney, MPA. When the federal government released the final rules of the Food Safety Modernization Act (FSMA) this past November, it immediately increased the HOW SUPPLY CHAIN VISIBILITY BOOSTS CONSUMER CONFIDENCE FSM eDigest | September 15, 2015 How Supply Chain Visibility Boosts Consumer Confidence. By Angela Fernandez. Within the last decade, there’s no question that consumer attitudes and paths to purchase have changed significantly. FDA’S FOOD PROGRAM PRIORITIES: A LOOK BACK AT 2004 REGULATORY REPORT | February/March 2005 FDA’s Food Program Priorities: A Look Back at 2004 Accomplishments. By Donald Carrington. In January, the U.S. Food and Drug Administration’s (FDA) Center for Food Safety and Applied Nutrition (CFSAN) issued its Fiscal Year (FY) 2004 end-of-year report. PERFORMING A QUALITY AUDIT ON YOUR SUPPLIER’S PEST PROCESS CONTROL | December 2012/January 2013 Performing a Quality Audit on Your Supplier’s Pest Management Program. By Ted Snyder, B.C.E. The majority of today’s food processing facilities outsource only one component of their food safety system: pest management. HOME - FOOD SAFETY MAGAZINE News, analysis and in-depth coverage for food safety and quality professionals implementing science-based food safety strategies and systems throughout the supply chain.SIGNATURE SERIES
Signature Series In this online feature, Food Safety Magazine readers find practical articles from food industry experts at service and technology development companies. Published exclusively on our webiste, Signature Series articles both further discussion of topics covered in the magazine and begin new topic threads, providing a value-added resource for food safety and quality assurance HOME - FOOD SAFETY MAGAZINE 1. The Rationale of Redefining a Sanitation Program. When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.LOW MOISTURE/DRY
Radiofrequency Pasteurization of Low-Moisture Foods: Critical Process Control Parameters. The safety of low-moisture foods is becoming amajor concern after
5 RECOMMENDATIONS FOR RESTAURANTS REOPENING WHILE COVID-19 Sponsored Signature Series | June 19, 2020 5 Recommendations for Restaurants Reopening While COVID-19 Is Still Active. By ComplianceMate™ The restaurant industry in the United States—and worldwide—is still battling the COVID-19 pandemic. NANOTECHNOLOGY IN THE FOOD INDUSTRY: A SHORT REVIEW Nanotechnology | February/March 2017 Nanotechnology in the Food Industry: A Short Review. By A. Wallace Hayes, Ph.D., and Saura C. Sahu, Ph.D. The benefits of nanotechnology for the food industry are many and are expected to grow with time. This new, rapidly developing technology impacts every aspect of the food system from cultivation to food production to processing, packaging HTTP://GO.FOODSAFETYMAGAZINE.COM/CULTURE/ "This special edition of Food Safety Magazine helps your company navigate this landscape of food safety; it was designed and written to continue the 'by leaders, for leaders' theme of GFSI and complement its position with practical advice and learnings. "Nineteen leaders present five articles, and each article complements a dimension of theGFSI framework."
HTTP://GO.FOODSAFETYMAGAZINE.COM/BUILDING_EFFECTIVE_FOOD Food Safety Magazine eBook. Building an Effective Food Safety Plan. Every business along the food supply chain needs a food safety plan based on the principles of Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC)to
HTTP://GO.FOODSAFETYMAGAZINE.COM/LABAUTOMATION/ Learn from Food Safety Experts Across the food industry, we see change and innovation – from faster and more accurate testing methods to more sustainable and effective sanitation techniques. CONFRONTING FOOD SAFETY CHALLENGES HEAD-ON IN PRODUCE PRODUCE | December 2010/January 2011 Confronting Food Safety Challenges Head-on in Produce. By Dr. Robert Whitaker. Produce is an integral part of a healthy diet and is touted as one of the key answers to our country’s obesity epidemic. HOME - FOOD SAFETY MAGAZINE News, analysis and in-depth coverage for food safety and quality professionals implementing science-based food safety strategies and systems throughout the supply chain.SIGNATURE SERIES
Signature Series In this online feature, Food Safety Magazine readers find practical articles from food industry experts at service and technology development companies. Published exclusively on our webiste, Signature Series articles both further discussion of topics covered in the magazine and begin new topic threads, providing a value-added resource for food safety and quality assurance HOME - FOOD SAFETY MAGAZINE 1. The Rationale of Redefining a Sanitation Program. When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.LOW MOISTURE/DRY
Radiofrequency Pasteurization of Low-Moisture Foods: Critical Process Control Parameters. The safety of low-moisture foods is becoming amajor concern after
5 RECOMMENDATIONS FOR RESTAURANTS REOPENING WHILE COVID-19 Sponsored Signature Series | June 19, 2020 5 Recommendations for Restaurants Reopening While COVID-19 Is Still Active. By ComplianceMate™ The restaurant industry in the United States—and worldwide—is still battling the COVID-19 pandemic. NANOTECHNOLOGY IN THE FOOD INDUSTRY: A SHORT REVIEW Nanotechnology | February/March 2017 Nanotechnology in the Food Industry: A Short Review. By A. Wallace Hayes, Ph.D., and Saura C. Sahu, Ph.D. The benefits of nanotechnology for the food industry are many and are expected to grow with time. This new, rapidly developing technology impacts every aspect of the food system from cultivation to food production to processing, packaging HTTP://GO.FOODSAFETYMAGAZINE.COM/CULTURE/ "This special edition of Food Safety Magazine helps your company navigate this landscape of food safety; it was designed and written to continue the 'by leaders, for leaders' theme of GFSI and complement its position with practical advice and learnings. "Nineteen leaders present five articles, and each article complements a dimension of theGFSI framework."
HTTP://GO.FOODSAFETYMAGAZINE.COM/BUILDING_EFFECTIVE_FOOD Food Safety Magazine eBook. Building an Effective Food Safety Plan. Every business along the food supply chain needs a food safety plan based on the principles of Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC)to
HTTP://GO.FOODSAFETYMAGAZINE.COM/LABAUTOMATION/ Learn from Food Safety Experts Across the food industry, we see change and innovation – from faster and more accurate testing methods to more sustainable and effective sanitation techniques. CONFRONTING FOOD SAFETY CHALLENGES HEAD-ON IN PRODUCE PRODUCE | December 2010/January 2011 Confronting Food Safety Challenges Head-on in Produce. By Dr. Robert Whitaker. Produce is an integral part of a healthy diet and is touted as one of the key answers to our country’s obesity epidemic.JUNE/JULY 2009
GFSI’s Role in Harmonizing Food Safety Standards. Whenever the Global Food Safety Initiative standards are presented at various international forums, there is a discussion on which standard is best. REMEL-OXOID MERGER CREATES GLOBAL INDUSTRY POWERHOUSE Remel-Oxoid Merger Creates Global Industry Powerhouse. According to a recent industry report, in 2003 the worldwide industrial microbiology market generated more than 1.1 billion tests and had a market value in excess of $3.2 billion. The report projects that worldwide microbiology testing in this area will continue to grow over the nextfive
HTTP://GO.FOODSAFETYMAGAZINE.COM/SANITARYDESIGN-EBOOK/ Food Safety Magazine eBook. Principles of Sanitary Design. In the age FSMA, processing equipment and facilities must be designed with sanitation in mind. This ensures that equipment can be adequately cleaned and sanitized and that there are no harborage points for pathogens to persist. CERTUS ENTERS FOOD SAFETY INDUSTRY WITH REVOLUTIONARY BIO Product | June 28, 2017 CERTUS Enters Food Safety Industry with Revolutionary Bio-Contained, In-House Pathogen Detection System. By Staff. This week, CERTUS announced its entry into the food safety industry with the launch of the CERTUS System for rapid pathogen detection and environmental monitoring. IN WHOM SHOULD WE TRUST? CASE IN POINT: RED AND PROCESSED The International Agency for Research on Cancer has declared red and processed meats to be probable human carcinogens. THE MISSING ELEMENT IN MICROBIOLOGICAL FOOD SAFETY PROCESS CONTROL | April/May 2009 The Missing Element in Microbiological Food Safety Inspection Approaches, Part 2. By Jeffrey L. Kornacki, Ph.D. Recent and past experiences involving contamination of foods with unexpected microbes indicate the need for enhanced approaches to microbiological food safety.CURRENT ISSUE
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* Sampling/Sample Prep * February 20, 2020 * Breaking Boundaries to Avoid a Food SystemCrisis
Our current challenge is to ensure food security while volatile, uncertain, complex, and ambiguous issues arise at a faster rate thanever expected.
* February 20, 2020 * Animal Cell-Culture Food Technology: A NewRegulatory Frontier
FDA and USDA-FSIS are working together to pave the way for regulation of food produced using animal cell-cultured food technology.* 1
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* Food Defense Is All About Protecting Yourself: Part 1 By Robert A. Norton, Ph.D.FSM eDigest
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* The 2019-nCoV Coronavirus Is Not a Food Supply Threat By Robert A. Norton, Ph.D., Emefa A. Monu, Ph.D., and Greg S. Weaver,Ph.D.
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* Allergens: Where Food Safety and Labeling Intersect By By John M. PackmanProduce
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NEWS
* March 18, 2020 * Key Takeaways from FDA's Coronavirus Food Industry Stakeholder Call * March 18, 2020 * Food Safety Summit Announces New Dates for 2020 Event Due to Coronavirus Outbreak * March 18, 2020 * FDA to Answer Questions about Coronavirus andFood Safety
* March 10, 2020 * FDA Updates Status of Foreign Inspections AmidCOVID-19
* March 5, 2020 * FDA's 2020 Leafy Greens STEC Action Plan * March 5, 2020 * FDA's Science-based "Feed Your Mind" Campaign Educates Consumers About GMOs * February 26, 2020 * Secretary Perdue Announces New FSISLeadership
* February 25, 2020 * FDA Warns Jimmy John's and Sprouts UnlimitedAfter Outbreak
* February 25, 2020 * U.S. Welcomes Imports of Previously BannedBrazilian Beef
* February 21, 2020 * FDA Approves Costco as First Participant inFSMA's VQIP
* February 21, 2020 * UK Unveils New Data on Foodborne Illness andNorovirus
* February 19, 2020 * 2019 Eurobarometer on Food Safety in the EU * February 13, 2020 * FDA Releases Third Installment of the Draft Guidance for the Intentional Adulteration Rule * February 12, 2020 * Proposed Bill Would Allow FDA Access to CAFOs to Investigate Foodborne Outbreaks * February 7, 2020 * Three Year Multi-Country Salmonella Outbreak Linked to Eggs Isn’t Over Yet * February 6, 2020 * Purdue Researchers Use Bluetooth Technology for Innovative On-Site E. coli Testing * February 5, 2020 * Researchers Use Kitchen Equipment to Rid Eggshells of Salmonella * January 31, 2020 * Foreign Crab Meat Labeled as Product of USA Lands Seafood Company Owner in Prison * January 31, 2020 * LGMA: Here's What the Produce Industry is Doing to Make Romaine Lettuce Safer * January 23, 2020 * FDA Continues Testing Frozen Berries for Hepatitis A and NorovirusMOST READ
* The 2019-nCoV Coronavirus Is Not a Food Supply Threat * Novel Coronavirus (2019-nCoV) and Food Safety: A Time for Facts,Not Panic
* Sanitizers and Disinfectants: The Chemicals of Prevention * FDA to Answer Questions about Coronavirus and Food Safety * Key Takeaways from FDA's Coronavirus Food Industry StakeholderCall
* FDA
* USDA
* CDC
* Mar 18, 2020 * Mountain Rose Herbs Recalls Organic Kudzu Root Herbal Supplement Due to Possible Health Risk * Mar 16, 2020 * Chicago Indoor Garden Voluntarily Recalls Clover Sprouts and Products Containing Clover Sprouts Due To Possible HealthRisk
* Mar 16, 2020 * Raw Seafoods, Inc. Issues Allergy Alert on Undeclared Wheat in Wegmans Brand Oven Safe Salmon Teriyaki and OvenSafe Ginger Salmon
* Mar 13, 2020 * Winco Foods, LLC Recalls Frozen Blackberries and Frozen Berry Medley Because of Possible Health Risk * Mar 13, 2020 * Cooked Butterfly Tail-On Whiteleg Shrimp (Sushi Ebi), Lot #2019.10.02 * Feb 8, 2020 * Family Traditions Meat Company Recalls Ready-to-Eat Meat Stick Products Due to Misbranding and an Undeclared Allergen * Jan 29, 2020 * Astrochef LLC. Recalls Pepperoni Stuffed Pizza Sandwich Products due to Misbranding and Undeclared Allergens * Jan 24, 2020 * Golden Pearl Trading Corporation Recalls Ready to Eat Imported Siluriformes Products Produced Without Benefit of ImportInspection
* Jan 24, 2020 * Amity Packing Company Inc. Recalls Raw Ground Beef Products Due to Possible Foreign Matter Contamination * Jan 10, 2020 * Culinary International, LLC Recalls Chicken Burrito Products Due to Misbranding and Undeclared Allergens * Nov 1, 2019 * Initial Announcement - Outbreak of Salmonella Infections Linked to Ground Beef * Oct 30, 2019 * Final Update - Outbreak of Multidrug-Resistant Salmonella Infections Linked to Contact with Pig Ear Dog Treats * Oct 22, 2019 * Final Update - Outbreaks of Salmonella Infections Linked to Backyard Poultry * Oct 9, 2019 * Initial Announcement - Outbreak of Salmonella Infections Linked to Pet Turtles * Sep 26, 2019 * Final Update - Outbreak of Listeria Infections Linked to Deli-Sliced Products* Home
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