Food Safety

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Most operations can’t afford to be without HACCP software.

As you read this column, the federal government has ended its nearly 3-week partial shutdown and the business of governing has resumed in our nation’s capital. No doubt the resumption of suspended services is a welcome development for frozen food makers, who I know were frustrated by the impact.

The newly created GFSI Retail & Wholesale Technical working group helps extend food safety requirements to retail and wholesale by drafting the contents to be included in the GFSI Benchmark criteria section.

The International Dairy-Deli-Bakery Association, Madison, Wis.; the International Dairy Foods Association, Washington, D.C.; and GS1 US, Lawrenceville, N.J., implemented a new guideline for leveraging GS1 global standards for traceability processes in the dairy, deli and bakery supply chain.

What does the government shutdown mean to our nation’s food supply?

The United States Department of Agriculture (USDA), Washington, D.C., outlines its plans to continue field inspection of meat, poultry and egg products despite the government shutdown and lapse in funding.

Food manufacturing giant 2 Sisters Food Group, United Kingdom, opened a food safety laboratory where almost 1 million ready-to-eat, ready-to-cook food samples such as ready meals and pizza, will be tested each year.

For food processors, pest control is a complex challenge. Though processors have been credited with successfully removing most agricultural pesticide residues before food products reach the marketplace, food processing itself can attract pests of all kinds. Refrigerated or frozen food processors are not exempt.

Americans throw out billions of pounds of food every year because they falsely believe "sell-by" and "best-before" dates on package labels indicate food safety, according to a study published by Harvard Law School and the Natural Resources Defense Council, New York.

Sandridge Food Corp. is no stranger to innovation. With consumers’ ever-changing taste and growing demand for freshness, forward thinking and technology are essential in the refrigerated foods industry.