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  1. WW Johnson Beefs Up Its Front-Line To Exceed USDA And GFSI Standards
    3/17/2016

    Since 1946, WW Johnson Meat Company has produced premium, quality ground beef distributed to retail and food service operations across the Midwest and beyond. As the company’s workforce continued to diversify, it needed a way to break the language barrier between employees and trainers and verify that employees understood training concepts. This case study shows how WW Johnson Meat implemented consistent, multilingual content and automated recordkeeping to overcome barriers of learning.

  2. Buckhead Beef Drives Safety & Efficiency
    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.

  3. 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.

  4. How The Limits Application Impacts The Poultry Supply Chain
    2/12/2016

    Since the Limits Application concept was presented at IPPE last year, there has been a significant advance in both the understanding and scope of applications both upstream and downstream within the poultry supply chain.

  5. 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.

  6. 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.

  7. 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.

  8. The Cost Of Spilled Milk: Analyzing Product Loss In The Dairy Industry
    8/21/2015

    The international dairy industry accepts a “standard” lost product figure of 2-3 percent annually. Even with these low percentages, the loss can be very high in monetary terms. The cost of spilled milk is definitely worth shedding some tears. This article explains how to monitor and control product loss in the dairy industry.

  9. How Advanced Online Instrumentation Helps Food Processors Lower DAF Systems’ Costs
    8/21/2015

    Many food processors use dissolved air flotation (DAF) to remove fats, oils, and grease (FOG) and suspended solids from their wastewater streams. Advanced online instrumentation provides continuous, real time suspended solids measurement in DAF operations, which automates and optimizes polymer and coagulant feed regardless of wide load variations. The result: potential polymer savings of 20 to 30 percent.

  10. Greencore Foods Saves Time And Money With Waste Water Treatment Solution
    8/21/2015

    As a maker of cooking sauces, pickles, dips, and soft drinks, Greencore Foods has become a significant player in the food processing industry. However, the company’s effluent from food manufacturing contains an array of inorganic salts and organic components which enter the waste stream in part from the intense wash-down of processing tanks and lines during clean-inplace (CIP) procedures for product changeover. This article explains how the company overcame the challenges of managing its waste water treatment at its Selby, U.K. plant.