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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.
Certified Laboratories discusses food safety practices designed to seek and destroy listeria and other foodborne pathogens in ready-to-eat food processing facilities.
The American Frozen Food Institute (AFFI), McLean, Va., launched “How to Validate a Blancher,” a unique tool designed exclusively for the frozen food industry.
No matter where your organization’s facilities and supply chain stand on FSMA compliance, it is imperative to understand the risks, develop a documented plan and encourage food safety and sanitation buy-in at all levels of the organization.
The Sample6 DETECT test system was developed as a solution to help food processors identify points of Listeria and Salmonella contamination on-site and in-shift.
If you are experiencing condensation issues in your production facility, consult with a sanitation expert who can help you physically inspect and audit the plant, identify likely problem areas and develop a plan to mitigate them.
AFFI members have embraced the idea that food safety is a pre-competitive area, and that member companies should share food safety best practices, knowledge and experience on a common platform.
American Frozen Food Institute (AFFI) details how to use science, policy engagement, industry education and consumer outreach to confront the risk of Listeria monocytogenes.
Earlier this month, two products produced under the Dietz & Watson label by cheesemaker Deutsch Kase Haus, Middlebury, Ind., were voluntarily recalled because they may have contained Listeria monocytogenes.