Food Safety
Rutgers Food Innovation Center schedules HACCP class for 2014, 2015
The Rutgers Food Innovation Center (FIC) has scheduled its last training course of 2014, in Hazard Analysis Critical Control Point (HACCP) Programs, w... continue reading »
Key Technology introduces new sorter for fresh spinach
Key Technology introduces a new sorting system for fresh spinach. The integrated system includes an Iso-Flo fines removal shaker or dewatering shaker ... continue reading »
Allergen Alert: Proper labeling, rigorous manufacturing can help processors avoid problems
Drew McDonald knows the importance of accuracy in labeling allergens in foods all too well. The vice president of quality, food safety and regulatory... continue reading »
Fresh Ideas: Expanding our horizons – and yours
When I was a produce clerk, our store had just started to receive an exciting new product: pre-cut bagged salad. They occupied far less space than the... continue reading »
Key Technology introduces new conveyor for bulk foods
Key Technology introduces its new Sanitary Belt Conveyor for transporting bulk foods on processing and packaging distribution lines. It is designed fo... continue reading »
Distribution centers PTI focus for 2015
Produce Traceability Initiative (PTI) Leadership Council members agree that industry-wide preparedness for receiving produce cases with GS1-128 barcod... continue reading »
SmartStep system sanitizes worker footwear
Best Sanitizers announces its new HACCP SmartStep Footwear Sanitizing System. The HACCP SmartStep adds an additional layer of pathogen protection for... continue reading »
People in the mix
Ready Pac Foods has promoted Tristan Simpson to the position of chief communications officer. She will be responsible for leading all strategic initia... continue reading »
PMA Summit sets new attendance record
The annual Produce Marketing Association (PMA) Fresh Summit, held Oct. 17-19 in Anaheim, California, set new records for exhibitors (1,090 exhibiting ... continue reading »
With These Hands: Keeping bacterial contamination at bay with low-tech methods
The most important food safety measure in processing plants, fields and orchards may also be the simplest: wash your hands. All too often, those hand... continue reading »
