The online industry survey shows that more than half of the survey respondents (59%) were familiar with HPP, and 57% characterized their companies’ use of the technology as some, growing or substantial.
November 30, 2016
A new survey of Americans currently employed in the refrigerated and frozen food industry indicates strong appreciation for the role high-pressure processing (HPP) plays in producing safe foods with cleaner labels and longer shelf lives.
The report offers food facilities guidelines for using commercial real estate industry strategies to help comply with these sweeping changes.
November 9, 2016
The Food Safety Modernization Act (FSMA) includes new rules that place food safety responsibility well beyond food manufacturers – compliance now impacts many facilities previously unaffected, according to a special report released by Cushman & Wakefield, New York.
Although wet cleaning methods is a practical and proven cleaning procedure, if not properly executed, wet cleaning could allow the growth of harmful microorganisms, failure to remove allergens and contribute to lost productivity and wasted materials.
A robust food defense plan has to include strategies and tactics to detect the full spectrum of adversaries, from employees who are motivated by criminal intent or revenge and wish to do harm to the company all the way to nation states.