Food Safety

ConAgra recalls Orville Redenbacher’s Classic Kettle Korn

May 2, 2013

The company is recalling the ready-to-eat version of the Orville Redenbacher Classic Kettle flavored product, which may contain an undeclared allergen, milk.


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Protestors demonstrate against GMOs at FDA

April 11, 2013

Looking for more labels on the food we eat, dozens of protestors recently gathered outside the Food and Drug Administration Center for Food Safety.


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Food safety is more than luck

April 10, 2013
“We have been in this business for 65 years and have never had a recall, and cannot understand why now…” 
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One clever cookie

The Christie Cookie Co. has been using gourmet baking ingredients to produce irresistible cookies, brownies and sweet treats for over 30 years.
March 30, 2013
Decadent and delicious, cookies, brownies and other items from The Christie Cookie Co., Nashville, Tenn., are practically irresistible.
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The burden of proof

March 26, 2013
With more comprehensive food-safety requirements on the horizon, bakers and snack producers will be required to raise the bar for their manufacturing and distribution practices.
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Creating cookies to crave

March 11, 2013
Running two shifts a day, five days a week on four production lines, The Christie Cookie Co.’s 41,000-sq.-ft. production facility in Nashville, Tenn., has big-company ideas and procedures.
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Food companies work on case-labeling standard

March 7, 2013

To boost business efficiency and enhance product traceability in the supply chain, companies within the North American consumer packaged goods, fresh foods, grocery and foodservice segments are collaborating on developing guidance for industrywide adoption of a single standard for case-labeling information for finished products. The result of this collaborative process is the publication of the North American Industry Guidance for Standard Case Code Labeling for Extended Product Attributes.


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Producing pizza pronto

February 18, 2013
Nation Pizza and Foods’ massive 190,000-sq.-ft. operation in Schaumburg, Ill.—one of the company’s two frozen product facilities—features seven speedy production lines that generate at least 30,000 lb. of dough an hour alone. We tour one of the two bakeries and one of four topping lines, which all feature upgraded and soon-to-be-installed equipment.
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Clabber Girl uses lean manufacturing to improve SQF certification scores

February 14, 2013

The Terre Haute, Ind.-based producer of chemical leavening systems uses Lean Manufacturing to improve its Safe Quality Food (SQF) certification scores.


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Food safety: A work in progress

February 11, 2013
The number of food recalls and food safety failures due to mislabeling, allergen concerns and failing process conditions has steadily increased over the last few years.
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Angelic Bakehouse

Our March issue highlights Angelic Bakehouse, Cudahy, WI.

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

THE MAGAZINE

Snack Food & Wholesale Bakery Magazine

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2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

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Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

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