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Food safety

Feature Article
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GMA Checklist Offers Seven Steps to Food Safety Compliance

Ensuring the safety of our products – and maintaining the confidence of consumers – is the single most important goal of the food industry; here are the steps to do it.
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Fig. 1: A ‘single’ hazard such as mixing labels can have many CCPs, or Critical Control Points, as seen in this illustration, where mixing can occur on pouches (CCP 1), in cartons (CCP 2), on corrugated (CCP 3), and on pallets (CCP 4).
Feature Article
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HACCP for packaging: Rules and realizations

Whichever path a packaging supplier takes to get training, there are some rules, which HACCP speaks to, that supplier must keep in mind.
Feature Article
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HACCP for Packaging: Addressing the critical knowledge gap

When Hazard Analysis Critical Control Points (HACCP) methodology is applied to packaging, it can be a powerful tool, but because of application nuances, it has been more difficult to adopt.
FSMA can be likened to 'HACCP on steroids,' per Robert Gravani, Cornell University food science professor.
Feature Article
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Don't panic; the FSMA is 'just' HACCP on steroids!

Here's what food and beverage packaging professionals need to know about the Food Safety and Modernization Act (FSMA) to prevent a sense of information overload.
Equipment such as this horizontal form/fill/seal machine, which is designed to meet USDA meat, poultry, dairy, and 3-A Sanitary Standards, has a head start in FSMA compliance because the underlying best practices are the same under the new FDA law. (Photo: Pro Mach/Ossid)
Feature Article
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How Companies Can Tap Their Machinery Suppliers for FSMA Compliance

Best practices for food companies affected by the FSMA for calling upon their equipment suppliers for support.
Implementing a food safety plan under FSMA requires continual documentation of ongoing activities, which enhances a company’s preparedness to minimize the impact of a food safety incident.
Feature Article
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Recordkeeping Key to the New Era of Prevention

A primary goal of the FSMA is greater prevention. While this has always been a general goal of food safety practices industry-wide, the new requirements are designed to mandate for all companies what many of the leading companies consider best practices today.
Machine Product Brief
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Avure: High pressure processing (HPP) system

An ultra-high pressure post-packaging lethality treatment, the 525L High Pressure Processing System from Avure uses 8,135 pounds of high pressure processing per hour – instead of heat – to inactivate foodborne pathogens and spoilage organisms in products as diverse as: ready-to-eat whole muscle and sliced meats; ground beef and poultry; seafood; fresh-cut fruits and juices; deli salads, condiments, and dips; soups, salsas, and sauces; raw pet food; and pharmaceuticals.
FSMA’s Preventive Controls and Foreign Supplier Verification provisions are of particular relevance to food packaging suppliers.
Feature Article
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Key implications of FSMA for food packaging suppliers

Understanding the impact of FDA's Preventive Controls provision and Foreign Supplier Verification Program (FSVP) js key to helping packagers navigate the Food Safety Modernization Act.
News
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Food Fraud Overview MOOC

Register now for Michigan State University’s next Food Fraud Overview MOOC (Massive Open Online Course).
FDA Preventive Risk Cycle
News
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Using the FDA Preventive Risk Cycle to understand FSMA and GFSI

Compliance with the GFSI standard and the U.S. FSMA regulation find common ground in the continuous loop of a FDA-based six-step cycle, Pack Expo 2013 attendees learned.

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