When consumers purchase chicken from the grocery store, they could be bringing home more than just a drumstick. Campylobacter has crept its way up the charts to become the top bacterial cause of reported foodborne illnesses in the United States. Move over, Salmonella! But how does Campylobacter infiltrate the food supply, and why is it seemingly on the rise? We’ve answered five need-to-know questions about Campylobacter below: Continue reading Don’t Play ‘Chicken’ With Foodborne Illness: 5 Campylobacter Questions Answered
Over the years, I have heard horror stories about companies that were not improving daily operations, but instead experiencing massive chaos in the day-to-day management of their businesses. Those situations can lead to disaster for companies and, in some cases, even death for consumers. Having an effective food safety and quality management system in place will help reduce the chaos and create a system for continuous improvement. Creating goals is crucial to an effective food safety and quality management system. Does your company utilize food safety or quality objectives? Have you ever heard of SMART objectives? Let us take a journey into creating SMART-er objectives: Continue reading Technical Tuesdays: What’s So SMART About Food Safety and Quality Objectives?
A well-known idiom attributed to Benjamin Franklin states, “An ounce of prevention is worth a pound of cure.” This provides an apt analogy for the importance of proper nutrition for disease prevention in modern times. Consumers are often advised to modify their diets to prevent the progression of serious diseases. Moreover, the importance of understanding the evolving food labeling regulations cannot be underestimated for food companies seeking to prevent food product recalls and other enforcement activities related to labeling errors. Continue reading Regulatory Round-Up: How to Avoid “A Pound of Cure” With Evolving Nutrition and Food Labeling Rules
The Food and Drug Administration (FDA) recently announced an extension of the menu labeling compliance date to May 7, 2018. Restaurant and food service establishments with 20 or more locations now have additional time to make nutrition information available to customers. This includes updating menu boards and menus to include calorie information, as well as having complete nutrition information available to customers in their establishments. Continue reading Vlog: 5 Facts About Menu Labeling
All natural. Gluten free. Low in fat. Organic. Peanut free. The number of claims available for use to describe a food seems endless, so how does a manufacturer or producer know which words they can and cannot use? Taking one quick trip down the grocery aisle bombards a consumer with confusing label call-outs, outrageous marketing promises and countless newly innovative products.
The food and beverage market is a multi-million dollar industry that just keeps growing, providing consumers with access to trendy or niche foods they have never heard of before. The fast-paced world of food research and new product introductions may even leave some consumers questioning how true some of these claims are on new products with their fancy marketing call-outs and implied promises of renewed health and energy. Continue reading How to Reduce Risk With Food Label Compliance Reviews
All food safety and quality professionals would agree that using data is key to the success of their business. Data analysis and reporting can help companies reduce the risk of recalls, drive supply chain performance, improve product quality and protect brand integrity. However, data reporting needs vary by company and interpretation of that data can be a tedious, manual process with varying needs from the boardroom to the production floor. Continue reading Food Safety and Quality Data: Monitor What Matters Most
Over that past few months, our team has presented hundreds of product demonstrations of our digital solution, EnviroMap. In all of these demos, two common themes arose. First, EnviroMap provides the solution that the user needs to automate their environmental monitoring program (EMP). And second, often the person we’re talking to needs help to convince management to approve the project. How can Mérieux NutriSciences assist with that step? Continue reading How Much for That Doggie in the Window?
As the Food and Drug Administration (FDA) moves forward with Food Safety Modernization Act (FSMA) implementation, food companies are beginning to realize the need for effective environmental monitoring procedures to minimize microbial cross-contamination and allergen cross-contact. In developing the Preventive Controls Rule for Human Food, the FDA revised the antiquated Good Manufacturing Practices (GMPs) once contained in 21 CFR Part 110 and now published in 21 CFR Part 117. In doing so, the FDA has been very specific in addressing environmental contamination in the revised GMPs and in the new Preventive Control regulations. Continue reading Technical Tuesday: 5 Steps to Establish an Effective Environmental Monitoring Program
Whether you’re buying a bag of chips from a vending machine or reaching for an apple from the fruit bowl, everyone enjoys snacking. In fact, I’m thinking about having a snack right now! But what if your snack could actually work to your body’s favor, in addition to being a treat you look forward to? Our Biofortis scientists explored this concept in recent studies and presented their findings with posters at the Experimental Biology conference last month in Chicago. Continue reading Recent Nutrition Studies Prove Benefits of Cashews and Cranberries