Article by Mathew DeVay of Trace Analytics, LLC The Food Safety Modernization Act (FSMA) represents a significant shift in the approach to managing food-borne illness. According to the CDC, approximately 48 million people are affected by foodborne illness every year, leading to 128,000 hospitalizations and 3000 deaths. This represents […]
food safety
Internal Calibration The calibration process is to ensure all equipment used to inspect, measure or test the food process of product is reading accurately at the time of use. To ensure compliance towards: FSANZ Code, Standard 3.2.2 Food Safety Practices: [22 Temperature measuring devices (b) can accurately measure the […]
Calibration: Scales, Thermometers
Article by Janette Hughes. Are you able to access batch details of every raw material you have used or every product you have produced? No? Why not? What’s preventing your business from ensuring that, should a recall be necessary, you know exactly which batch is required to be removed […]
Product Recalls
Article by Food Processing. Edited by Janette Hughes. In Australia, the FSANZ Code, Standard 3.2.2 Food Safety Practices and General Requirements state: A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way […]
Good Hygiene Practices | Disposable Gloves
Bacteria are microscopic single-celled organisms that thrive in diverse environments. Bacteria can be found everywhere: in the air, on the ground, in dirt, on people, on animals, on food, and in water. Below are some examples on where to find bacteria. Food. Raw food, especially red meat, poultry, shellfish, eggs […]
Bacteria
Article adapted from Cherry’s Industrial Equipment While national frozen food trends show things like organic and all-natural ingredients, a variety of flavour and style, healthier options and pricing all playing a vital role in this growth, it doesn’t end there. There’s an entire frozen food warehousing facility behind the […]
Equipment Guide for… Frozen Food Storage
Information supplied by Remco Products. Please note: MQA is not affiliated with Remco Products. We just think the information supplied below makes perfect sense and is worth sharing. Color-coded tools are a practical, straight-forward way to implement zoning in a facility and may help keep different hygiene levels, such […]
Cleaning Equipment Colour Coding
What temperature should the fridge or chiller be? What temperature should I cook eggs to? How about red meat? White meat? What, what, what…? Breathe. Below is a quick listing of what the critical temperatures should be to ensure food safety. Firstly, a little bit about the danger […]
Temperature Critical Limits
By Nate Seltenrich (Nate Seltenrich covers science and the environment from Petaluma, California. His work has appeared in High Country News, Sierra, Yale Environment 360, Earth Island Journal, and other regional and national publications). This article by: Food Processing Online Magazine. Original paper can be found here. Sometimes there’s more […]
Improving Risk Assessment of Food Contact Materials
Cleaning and sanitation of your plant and equipment should be a standard continuation of your good manufacturing practices of your food processes. You make a mess – you clean the mess. You modify the operations – you re-set the operations for the next start up. Cleaning and sanitation […]