Product sampling is a topic we dove into during our recent course at Chestnut Labs in partnership with IDFA. Out of that, we put together a brief “101” for items to keep in mind when approaching sampling for your testing strategy.
Learn the four essential components for conducting a Food Risk Assessment, the first phase of any Food Risk Analysis Program, that together with Food Risk Prevention, and Food Risk Communication, will help protect your product line.
The Advanced Food Microbiology: Challenge Studies and Shelf Life Studies course is designed for students that have completed Basic Food Microbiology and Advanced Food Microbiology or have advanced experience with microbiology in a laboratory setting. The primary focus of the course is pathogenic microorganisms in food. The course includes two days of exercises in a lab setting, including construction of death curves.
What should food companies know about the five most-feared pathogens that can occur in dairy foods? Absolutely everything they can, including how and why they occur, and preventive measures for how to avoid them.
The 2017 Pet Food Safety Workshop, set for October 3-4, 2017, is designed for pet food industry professionals with food safety responsibilities, including managers and technicians in quality assurance and control, sanitation, operations and maintenance. Join us at the Embassy Suites in Kansas City, Missouri near the airport for this dynamic learning opportunity.
When food safety issues occur in food production facilities, some string of dominoes have fallen to cause them. The shapes and sizes of those domino trails vary by organization, but they are always there.
Think you know pathogens? Take this quiz to test your knowledge about the basics of some commonly occurring pathogens which can cause food borne illness and negatively impact food production companies.
Food production facilities are often expanded or reformatted, requiring construction in portions of the facility while operations continue.These construction projects add hazards and headaches to the production process, and measures must be in place to limit risks and liabilities for the producing companies.
Pathogen Environmental Monitoring (PEM) is among the most important components to a robust food safety program. If pathogens are re-occurring in your production facility, your entire operation is compromised from a safety standpoint.
As a food manufacturer, complying with the FDA is paramount for maintaining your ability to safely send product to market. A Form 483 can be issued by the FDA at the conclusion of an inspection when investigators have observed any condition(s) that may constitute violations of the Food Drug and Cosmetic Act (FD&C) and related Acts.
Chestnut Labs, a leading food safety solutions provider, is hosting its second food safety education course of 2017. Food safety experts will present "Advanced Food Microbiology: Pathogen Testing" (M201) from April 25-27, 2017 at Chestnut Labs’ Springfield, Mo. location.
Finding the right professional food safety partner can be a daunting task. When food production organizations venture out to address issues or needs, many factors can impact the quality of the fit with an outside provider.
For any Food Safety Program, preventative controls are crucial for overall success. As regulatory requirements continue to become more stringent, robust prevention in the area of pathogenic environmental monitoring is imperative.
For food manufacturers, quality professionals and food handlers, the only way to know the truth about food safety is to perform scientific research. Research could be the difference between operating safely and efficiently, and undergoing costly recalls due to contamination in your product line.
More refined consumer demands and an ever-shifting regulatory environment are remaining at forefront of the food safety industry again in 2017. As manufacturers and producers try to keep up, understanding the most pressing trends can help determine where to focus efforts.
The Food and Drug Administration has released new guidance that aims to address preventative controls for Listeria, in regard to facility design, equipment, sanitation, GMP’s, utensils, manufacturing processes and importantly environmental monitoring and corrective action.