Researchers in Japan have published the first known study of Staphylococcus argenteus, a novel foodborne pathogen, in food processing facilities.

Used food processing equipment can be a great asset to a facility, but it is important to ensure that the equipment will fit with existing processing needs and food safety considerations.

Environmental monitoring programs, when performed properly, can reduce the price of nonconformance, adding to a food processor’s bottom line.    

In this BONUS episode of Food Safety Matters, we sit down with Dr. David Acheson and Ben Katchman, Ph.D., to discuss the critical role environmental monitoring plays in managing risk in food processing.

The coronavirus disease 2019 (COVID-19) pandemic has dramatically disrupted the typical number of food safety-related recalls. What will this mean moving forward?

HACCP Consulting Group outlines how FSMA impacts R&D activities, including sourcing new ingredients or new suppliers, altering existing processes, identifying new uses for foods or ingredients and scaling R&D products into full production.  

Certified Laboratories discusses food safety practices designed to seek and destroy listeria and other foodborne pathogens in ready-to-eat food processing facilities.

Plastics, paper and other packaging materials bring many benefits to the food supply chain, including sterility and prolonged shelf life. However, there is the potential for transfer of chemicals from the packaging to the food, which is why FDA regulations surrounding food contact materials exist. Understanding this legislation is key to creating effective, safe and legally compliant packaging.

Whether building a new facility or working with an existing plant, here are seven steps to form and manage an effective hygienic design team.