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Amy Montgomery
Amy Montgomery
Amy Montgomery's Blog
Tip of the Week: Control Strategies to Address Listeria monocytogenes Contamination in the Food Processing Establishment
Tip of the Week: Control Strategies to Address Listeria monocytogenes Contamination in the Food Processing Establishment
Think of this list as the guidelines for best practices for your facilities’ control strategies.
2627 Views
Our 7 Most Popular Blog Posts from 2017
Our 7 Most Popular Blog Posts from 2017
As you sit and think about your goals for 2018, let's review our most popular blog posts so you can catch up on anything you might have missed, or gain inspiration and guidance that will help propel you in the new year.
12261 Views
FDA Guidance Explains Enforcement Discretion Related to FSMA Provisions
FDA Guidance Explains Enforcement Discretion Related to FSMA Provisions
The FDA announced on Jan. 4, 2018, that it intends to exercise enforcement discretion for certain provisions in four of the rules that implement the FDA Food Safety Modernization Act (FSMA).
5149 Views
Tip of the Week: What is Listeria monocytogenes?
Tip of the Week: What is Listeria monocytogenes?
Listeria monocytogenes is an important foodborne bacterial pathogen that causes listeriosis. L. monocytogenes is ubiquitously prevalent in the environment, including soil, water and vegetation, from where it enters the food chain.
4243 Views
Q&A: The Importance of a Kill Step Validation
Q&A: The Importance of a Kill Step Validation
Question: I recently joined a QA team and was assigned to complete the validation of our thermally processed kill step. What is kill step validation and why do we need it?
6198 Views
Tip of the Week: What We’ve Learned About Antimicrobial Packaging Material
Tip of the Week: What We’ve Learned About Antimicrobial Packaging Material
As 2017 nears its end, food borne illnesses related to commercially manufactured foods continues to be a primary concern for food manufacturers, regulators, and consumers.
5517 Views
Is Your Dough Showing Symptoms of Stress?
Is Your Dough Showing Symptoms of Stress?
The mechanical steps that transform flour and other ingredients into baked products, produce a dough that should go easily through the different stages of bread manufacturing.
6799 Views
10 Key People to Add to Your Food Defense Team
10 Key People to Add to Your Food Defense Team
One of the most important decisions related to your food defense program is who you'll include on your Food Defense Team. Personnel representing different departments should be included because the team will work together to review policies and complete a vulnerability assessment to prevent intentional adulteration and protect employees, assets, and brand.
2962 Views
Tip of the Week: Looking into Extending Food Shelf-Life
Tip of the Week: Looking into Extending Food Shelf-Life
With more information on shelf-life and evolving technology, production facilities can help reduce food waste, pathogenic bacteria growth, and improve quality of refrigerated foods.
1531 Views
Q&A: 3 Ways to Know if the Facility Equipment is Really Clean and Food Safe
Q&A: 3 Ways to Know if the Facility Equipment is Really Clean and Food Safe
Question: I'm a sanitation manager. How do I know if my equipment is really clean and food safe?
1988 Views
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