The treatment lowered bacterial levels below detection limits, and extended shelf life to up to 63 days.
July 25, 2016
A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria, extending the shelf life by several weeks, according to a study produced by Purdue University, West Lafayette, Ind.
Food label guides or initiatives like the removal of sell-by dates could help reduce food label confusion and alleviate the perceived tradeoff between food waste and foodborne illness.
July 22, 2016
Nearly 70% of respondents agree that throwing away food after the package date has passed reduces the odds of foodborne illness, according to a study produced by SQL Server Reporting Services, a server-based report generating software system from Microsoft Corp., Redmond, Wash.
The increase in organizations viewing quality as a competitive differentiator and strategic asset is a positive shift from organizations that simply view quality as a compliance.
July 18, 2016
According to the “Global State of Quality 2 Research: Discoveries 2016” report, 36% of survey respondents said their organization views quality as a strategic asset and competitive differentiator, up from 22% in 2013.
If (or when) a food recall actually occurs, the ability to ensure real-time cradle-to-grave traceability makes it possible for a food company to keep its response within the scope of the actual contamination problem.
The CPFM exam is accredited by the American National Standards Institute and adheres to standards set forth by the Conference for Food Protection.
June 23, 2016
Food Marketing Institute (FMI), Arlington, Va., announced a 5-year partnership with Prometric, a Baltimore, Md.-based provider of test development and delivery solutions, to bring the Certified Food Protection Manager (CPFM) exam under the FMI SafeMark program.