How Do Bacteria Survive In A Food Production Facility?

Protective Mechanisms can allow bacteria can employ to survive in a food production environment, even in the face of robust prevention and sanitation. Here’s a look at how bacterial spores and biofilm can thrive in food production, even when every measure is being taken to prevent them.

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Bryce Wilks
REVISED: 20 Signs Your Food Safety Program Needs Help!

In Food Safety, preventive measures and controls are more important than ever. With that in mind, Chestnut Labs has compiled a list of 20 indicators that your food safety program needs help! We've also included some first steps to take in each case.

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Bryce Wilks
CL4: Sanitation & Food Safety Crash Course

Sanitation is a broad term, and sanitation terms are often used interchangeably. But for food manufacturers, a term that’s so broad has some very specific imperatives for any food safety plan. Here's a crash course to learn some of the classifications and use cases for approached to sanitation. 

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Bryce Wilks
CL4: 5 Factors That Control Bacterial Growth in Food

There are five main factors that can be attributed for both allowing and preventing much of the foodborne illness that occurs in the United States each year.

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Bryce Wilks
Top 5 Eye-Openers Experienced at the Food Safety Training & Education Center

The top five food safety questions asked or learned at the Chestnut Labs Center for Food Safety Education & Training.

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Bryce Wilks
Chestnut Labs Announces Spring 2018 Education & Training Schedule

Chestnut Labs, an accredited food safety laboratory and training center, has announced its food safety course offerings for the first half of 2018.

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Bryce Wilks
Sampling Plans in Food Safety: A 101 Guide

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.

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Bryce WilksChestnut Labs
Get Lab Testing Expertise for Dairy with Training From Chestnut Labs and IDFA

To help new and experienced food safety and quality control professionals stay on top of good laboratory practices and techniques, IDFA is joining with Chestnut Labs to offer its popular “Hands-On Microbiological Testing, Food Safety and Laboratory Best Practices” course November 7-9 in Springfield, Missouri. 

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Bryce Wilks
Risky Business: Conducting A Food Safety Risk Assessment in 4 Steps

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.

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Bryce Wilks
Chestnut Labs to offer Challenge and Shelf-Life Studies Course October 17-18

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.

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Bryce Wilks
The 5 Most-Feared Pathogens for Dairy Foods

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.  

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Bryce Wilks
Announcing the 2017 Pet Food Safety Workshop

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. 

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Setting Up A CAPA Plan: Your Quick 5-Step Guide

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.

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Bryce Wilks
Advanced Food Microbiology sheds light on pathogen threats to food

Chestnut Labs' team of food safety experts and instructors will present "Advanced Food Microbiology (M201)" with course content centering on pathogen controls, testing and preventive programs. 

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"Basic Food Microbiology with Lab (M102)" Offered By Chestnut Labs July 25-26

The Basic Food Microbiology course is designed for non-science majors and introduces students to microorganisms.

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See how you fare in Chestnut Labs' basic food safety quiz about pathogens

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.

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Bryce Wilks
3 Construction Hazard Questions for Food Manufacturing Plants

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. 

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Bryce Wilks
Rust: A Recipe For Disaster on Food Production Equipment

Rusted food production equipment, including pumps, pipes, motors, and the like serves as a red flag that your facility may not be operating safely.

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Bryce Wilks
What to do when pathogens show up in food processing plant environmental tests

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.

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Bryce Wilks
Has the FDA issued your food manufacturing company a Form 483?

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.

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Bryce Wilks