Food Safety
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- August 29, 2012
This past July, an unsettling story came out that detailed how several passengers on four Delta flights, bound for the United States from the Netherlands, bit into sandwiches containing small needles. The FBI, Delta Airlines, and Gate Gourmet, the Amsterdam-based company that produced the meals, all took the event quite seriously, as surely as many travelers did as well when hearing of the story.
These types of events prompt the food industry to reflect further on a major focus of the Food Safety Modernization Act (FSMA): food security and food defense. Food safety issues resulting from mistakes and/or negligence have largely been the focus of many media outlets, but the need to protect the food chain from malicious attacks is another key area of concern in the market and within the FSMA itself. No matter the motive, Gate Gourmet is treating the case
- July 25, 2012
Recent CDC reports have shown a 23% general decrease in the number of incidences of food poisoning involving six main bacteria. Campylobacter, Listeria, Salmonella, Shiga-toxin producing E. coli O157, Yersinia and Vibrio collectively dropped when numbers from the late 90s were measured against numbers from 2010. Such a decrease in percentage is encouraging to some experts and critics, but the number, according to some other sources may not be as promising as it first appears. Why is this the case? Apparently, the quantitative measurement has quite a bit of qualitative data behind it that is driving the debate.
There are a few considerations that should be taken into account when looking at these numbers. Opposed to a knockout win for American food safety, Douglas Powell, a professor of food safety at Kansas State University states that the numbers indicate some mixed results: "For every step forward, there's a few steps back." A report from
- June 13, 2012
This is the final article in a series of three articles focusing on 5S methods.
In this third of three pieces on the 5S program (you can learn more about 5S and associated products by clicking here or here.
5S is a method developed to create standardized, efficient, clean, and safe working environments. A common way of implementing 5S methods in facility is through the use of color-coding. An effective color-coding system in a kitchen, factory, processing facility, hospital, etc. does a lot to help meet the “standardizing," and "sustaining"
- May 01, 2012
The idea of food defense has been on the minds of many of us at Nelson-Jameson, Inc., especially since September 11, 2001. The actions of terrorists in this country have brought a wide variety of changes and improvements to the food business, including everyone involved from farm to fork. We are proud to be an important link in the food industry chain.
As a distribution warehouse for a large variety of food ingredients and food grade chemicals, we have implemented policies and procedures to protect our products and the process of getting them to customers. Annually, Nelson-Jameson, Inc. undergoes vigorous inspections by third-party auditing firms such as American Institute of Baking (AIB). Currently, we are working on our SQF 2000 (Safe Quality Food) certification to become one of the newest members of this globally-recognized food safety alliance.
- April 27, 2012
“Mad Cow Disease:” this may be a reference that many American consumers might associate with the U.K. and the 1990s, or the 2003 American outbreak. April of 2012