Food Quality & Safety Blog Best Practices for Creating an Effective HACCP Manual Ensuring a HACCP manual remains relevant, up-to-date, and accessible are essential for any food safety management system.
Food Imports: How to Increase Safety — Regardless of Origin FDA Third-Party Accredited Certification Program offers solution for importers and suppliers to strengthen oversight of food imports.
Are More Regulations Needed for Cottage Foods as Farmers Markets Grow in Popularity? With the growing popularity of farmers markets, some limitations to cottage food manufacturing may need to be considered to align food safety issues.
Contamination Hazards Hide in Utilities Identifying the contamination hazards and best practices when filtering air, gases, water, and steam.
Is Robotics Process Automation an Up-and-Comer for Food Safety? Robotics process automation employs artificial intelligence (AI) to automate processes via a non-physical robot and can fill out forms, validate invoices, and follow any other rules it is programmed for.
Food Safety Technology Prevents Recalls The industry must focus on implementing food safety technology advancements in the areas of production environments, automation, and data oversight.
New Sanitization Methods Intended to Improve Processing Raspberries New study suggests that treating raspberries with chlorine alternatives may help reduce the risk of foodborne illnesses.
Reference Material to Improve Food Safety in Corn Products NIST scientists develop a new reference material that can be used to identify mycotoxins.
The $280,000 Lab-Grown Burger Could Be a More Palatable $10 in 2 Years Growing demand for meat alternatives is driving research and funding.
Food Quality & Safety Magazine Announces Winners for its Annual Award Endangered Species Chocolate and Hindustan Coca-Cola Beverages Private Limited selected as recipients of the 2019 Food Quality & Safety Award.
Plasma Science Could be Key to Decontaminating Raw Produce New research reveals a way a microwave-like device could improve food safety for food manufacturers and restaurants.
Developing Environmental Monitoring Programs for Small and Midsize Processors July 19, 2019 - July 20, 2019 • IAFP; Louisville, KY This previously well-subscribed workshop using established academic and industrial experts will give small and midsize produce, spice, condiment, bakery, and ingredient suppliers the tools necessary to address four food safety issues in the processing environment: 1) finding spoilage microorganisms in the environment before they affect product, 2) finding allergens in the environment before they affect... [Read More]
Introduction to Food Science Course August 19, 2019 - August 23, 2019 • New Jersey Institute for Food, Nutrition and Health; New Brunswick, NJ Learn how to better develop, process, manufacture, and promote your food products from industry-leading experts. Topics include: chemical principles and lipids, carbohydrates and proteins, color theory and food microbiology, nutrition theory and flavor/sensory, and food processing and engineering.
Food Safety and Sanitation for Food Manufacturers Short Course October 15, 2019 - October 17, 2019 • Rodney A. Erickson Food Science Building-Penn State; University Park, PA The Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2 day program for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning and sanitizing.
