Food Safety

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So far, 2013 has been both a good and bad year for food safety. The good: We have made many advances, laboratory tests are getting faster and more accurate, food-safety programs are becoming more robust, and we have learned a lot about Salmonella and are realizing the true challenge it presents.

Processor says comprehensive process and new technology will ensure safety.

USDA threatens to shut down facilities; Consumer Reports findings; Foster Farms statement

Recently I have been reading a book by a philosopher who tells how the events in our lives that we may initially interpret as good may not turn out that way; similarly those events we initially see as bad may in fact lead to something good.

In food safety, the stakes are high. If a food processor doesn’t take a proactive food-safety stance, and then experiences a recall due to E. coli or Salmonella, it could put the company out of business.

So, which comes first, clean-in-place systems or plant design?

Sen. Charles Schumer said tougher enforcement of health standards are needed to protect consumers.

Nanotechnology deals with “nanoscale” materials and structures, their synthesis and applications.

The video also discusses the recommended internal temperatures for various cuts of meat and poultry.

Conference to be held September 18-19, 2013, at the Four Points By Sheraton near Chicago.