Jan/San & Disposables News

Processors would be required to produce preventative food safety plan documents and meet other sanitation requirements under a plan to align egg products inspections rules with those governing meat and poultry. The U.S. Department of Agriculture said the proposed rule seeks to modernize egg products plants’ inspection systems and require processors to use methods that…

The Food and Drug Administration’s food recall process sometimes falls short of ensuring the safety of the nation’s food supply, according to a review published by the Office of the Inspector General of the Department of Health and Human Services in late December. The conclusion reflected findings of a review of documentation related to 30…

Researchers at Mississippi State Univ. are working to control Salmonella and Campylobacter before the poultry products leave processing plants. Chander Sharma, Mississippi Agricultural and Forestry Experiment Station researcher and assistant professor in the Department of Poultry Science along with a team of MSU scientists, is researching the use of lauric arginate, an antimicrobial compound approved…

Walmart is among four companies collaborating on a standards-based method of collecting data about the origin, authenticity and safety of food in China. The retailer, along with IBM, JD.com and Tsinghua Univ. National Engineering Laboratory for E-Commerce Technology recently formed the Blockchain Food Safety Alliance. The companies say they will work with food supply chain…

As the world moves faster and faster, thanks to the instantaneous transmission of information, increasing use of social media and skyrocketing consumer demand for healthier and safer food, meat and poultry processors find themselves under the gun to conform to ever-increasing demands. The processing companies have these top priorities in mind – producing safer food,…

For many consumers, the term “clean label” extends beyond the ingredient statement. This is one of the dairy industry’s greatest strengths; its farm-to-fridge approach to sourcing, manufacturing and distributing dairy foods. “There is no standardized definition of the term clean or clean label, and we have observed the food industry use the terms in various…

To successfully execute food safety measures and develop a culture of food safety in your restaurant, your entire team must diligently participate. One mistake, such as using a contaminated utensil to handle ready-to-eat food, can lead to foodborne illness and a tarnished business reputation. According to the Center for Disease Control, roughly one in six…

More than 100 of the restaurant industry’s food-safety executives came to Washington, D.C. this week for our annual Quality Assurance Executive Study Group meeting. The reason? To share information and best practices that keep their companies, customers and food supply safe. What went down: Speakers, including Beth Johnson, founder and CEO of Food Directions LLC; Food &…

All About Restaurant Sanitation Restaurants have a natural challenge that just comes with the territory: cleanliness and food safety. It seems not a day goes by without another horror story in the news about contaminated food products. Restaurants get routinely shut down by the Health Department. Even if things don’t get that bad for your…

An estimated 133 billion pounds of food from stores, restaurants and homes was wasted in 2010, according to the USDA. The amount of uneaten food from homes and restaurants in 2008 was valued at $390 per consumer. Most food that’s thrown away ends up in landfills, where it can have negative environmental impacts. Wasted food…