Downloads
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Why Supply Chain Agility Is Essential For Food Manufacturers
3/10/2017
For years, the food industry has listened to predictions about the growth of online grocery shopping, but was hesitant to prepare for the unknown. Now, through innovative delivery and supply chain models, the industry is more capable of responding to consumers’ growing set of complex demands, such as e-commerce.
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Debunking 5 FSVP Myths
3/6/2017
Compared to the training requirements in the Preventive Controls Rule, and certainly in the Produce Safety Rule, the requirement — or even mere suggestion — that someone take a course in order to be able to comply with the Foreign Supplier Verification Program (FSVP) Rule is non-existent. Why then, has every FSVP training course I’ve taught been sold out?
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How FSMA Is Changing Hazard Analysis
3/1/2017
Now that FSMA implementation has begun, there are several questions on what are the best approaches to develop risk-based food safety plans with preventive controls for compliance with these new regulations. Several terms have been clarified by FSMA, including the definition of a food facility. The actual definition of “hazard,” which is quite a technical definition, has also been expanded with these new regulations.
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WW Johnson Beefs Up Its Front-Line To Exceed USDA And GFSI Standards
3/17/2016
This case study shows how WW Johnson Meat implemented consistent, multilingual content and automated recordkeeping to overcome barriers of learning.
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How To Deliver Consistent Safety Training To A Diverse Workforce
3/17/2016
Buckhead Beef wanted to implement consistent safety practices across its operation. The company held weekly meetings with employees to discuss safety, but the meetings were not effective in building a culture of safety. This case study examines how interactive training, food industry educational courses, and automated recordkeeping and reporting helped Buckhead Beef improve its safety record and boost efficiency.
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The New Dynamics of Listeria Environmental Control and Testing
3/3/2016
The importance of a strong and vigilant food safety culture within your organization is more important for today’s food processors and suppliers.
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How The Limits Application Impacts The Poultry Supply Chain
2/12/2016
Since the Limits Application concept was introduced, advances have been made in the understanding and scope of applications, both upstream and downstream, within the poultry supply chain.
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On-Line Gas Analyzer Improves Shelf Life For Meat Processing Company
2/11/2016
Bye-bye manual testing: Replaced by new on-line gas analyzer. This case study examines how a meat processing company made the switch from manually and randomly testing of its packages five times each day to an on-line headspace analyzer for its Modified Atmosphere Packaging (MAP) products.
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Shelf Life Studies: Basics, Principles, And Concepts
1/11/2016
Shelf life studies are used to determine how long a product can reasonably be expected to maintain its quality, safety, and character. These studies take into account not only products’ functional qualities such as safety and effectiveness, but also cosmetic qualities such as color and texture that make them appealing to customers.
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Assessment Of Enterobacteriaceae Bacterial Load In Beef
1/11/2016
Enterobacteriaceae bacteria (EB) are commonly found in meat products such as beef. Levels from 10 to 1,000 colony forming units per gram (CFU/g) can be found in raw meats in the USA and Europe. Meat has a high degree of variability in how it was butchered, packaged, and how many additives may have been introduced. Because of the variables the control specification for enterobacteriaceae counts are generally 1,000 CFU/g.