Food Safety

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View the latest freezing and chilling equipment utilizing speed, power, and space-saving technology for higher productivity and a better bottom line.

Learn how to create and reinforce food safety culture at your operation during the COVID-19 pandemic.

The Refrigerated Foods Association (RFA) has announced the release of an updated Shelf Life Protocol, available now to both members and non-members. The RFA Standardized Protocol for Determining Shelf Life of Refrigerated Foods was originally developed in 2002 and subsequently revised in 2009. The purpose of the standardized protocol was to enable individual manufacturers, and/or their customers if they so desired, to determine their product shelf life and compare their stated shelf life with the shelf life of similar products produced by other manufacturers.

If you missed the FDA’s March 18 briefing to food stakeholders on how the COVID-19 pandemic is affecting the food industry, here are seven top-line takeaways on immediate impacts to F&B businesses, according to EAS Consulting Group.

Health authorities and state and local governments are recognizing the linen, uniform and facility services industry as an essential service. Consisting mostly of small, independent family-owned and operated businesses, the industry supplies, launders and maintains essential, environmentally friendly reusable textiles for industries that need these most, including restaurants, hotels, healthcare facilities, manufacturing, infrastructure, other businesses and government agencies. In addition to linens and uniforms, personal protective equipment (PPE) as well as hygiene, first aid and other facility services, are provided.

Listeria monocytogenes (Lm) is ubiquitous in the environment and an ever-present threat in frozen food facilities, but food safety professionals who remain vigilant and understand where to focus food safety resources to control and prevent Lm in their facilities will ultimately triumph and keep food safe. 

Metal detection today remains the backbone of food safety compliance for the majority of the industry, but especially in the chilled and frozen food sector. Specifically, simultaneous multi-frequency scanning is making it much easier for manufacturers to identify hard-to-find metals in food products with high conductivity (so-called "wet" products). These products may, literally, have high water content. Additionally, above-average conductivity may also be linked to high levels of minerals, particularly salt. These can be found in products such as bacon, or ready meals.

Learn more about the future of this technology, and how the industry can better educate the everyday consumer on HPP.