Food Safety - Articles - Page 18 | Snack Food & Wholesale Bakery

Tackling cold chain challenges with improved technology

February 14, 2019

As snack and bakery producers develop more refrigerated and frozen foods, suppliers serving the industry are offering innovative ways to monitor the cold chain.

Insights into identifying tricky snack and bakery sanitation problems

Legacy snack and bakery facilities pose their fair share of sanitation challenges

Liz Parker Kuhn

February 12, 2019

Sound sanitary facility design is vital in the snack and baking industry in order to maintain peak food safety, especially for facilities making products with tricky ingredients or processes from a sanitation perspective. Associated sanitation procedures can also prove a challenge in older facilities.

Ingredient handling equipment helps snack and bakery companies improve efficiency and safety

Snack and bakery companies search for a variety of ingredient handling equipment

Ed Finkel

February 8, 2019

Ingredient-handling equipment used by snack producers and bakeries ranges from automated batching and dosing machines to pneumatic conveyors, as well as equipment like sifters to prepare ingredients for addition to batches of dough.

PSSI unveils new brand identity

Contract sanitation provider unveils new logo and brand messaging as part of its commitment to own the standard of protection

January 24, 2019

PSSI, one of the largest contract sanitation providers across the USDA, FDA and CFIA food processing industries, has unveiled a new logo and website as part of a larger strategy to broaden the company’s position and brand as the leading food safety solutions company.

Best practices for maintaining an allergen-free snack or bakery facility

Allergen-free facilities use testing and best practices to ensure quality, safety

Liz Parker Kuhn

January 14, 2019

Controlling allergens is vital in snack and bakery facilities that seek to remain 100 percent allergen-free. The first step is to establish best practices, as well as regularly testing the production environment and finished products for presence of allergens.

The rising concern of aflatoxins in food production

January 10, 2019

Aflatoxins in food can seriously harm humans, animals and corporate reputations, but the snack and bakery industry has options to help mitigate risk.

New and improved belts and conveyors for snack and bakery production facilities

Snack and bakery companies seek improvements to capacity, energy efficiency and safety in their belts and conveyors.

Ed Finkel

January 9, 2019

Snack food and bakery companies looking to purchase belts and conveyors are asking for larger capacity, quieter machinery, improved safety, greater energy efficiency the ability to reduce manpower, and, thus, costs.

Inspection and detection equipment reach new levels of flexibility for peak food safety

X-ray, metal detection, checkweighing and vision systems help processors ensure food safety

Neal Lorenzi

January 8, 2019

Shipping contamination-free food products to the public has always been business-critical, but today's social media landscape leaves virtually no room for error. A wider variety of products, along with a wide variety of packaging options, have increased the need for more flexible inspection and detection equipment.

The best new snack & bakery products of 2017

The most viewed Snack Food & Wholesale Bakery articles of 2018

December 26, 2018

Snack Food & Wholesale Bakery publishes twelve issues per year—one per month—and in addition to that, we often publish online-only exclusives.

CEIA THS/MS21: world’s only multi-spectrum metal detector now USDA-approved

Heat and Control CEIA THS/MS21 multi-spectrum metal detector

December 19, 2018

The CEIA THS/MS21 is now available with optional USDA-certified construction, compliant with the USDA’s stringent hygiene and sanitation guidelines for the design and fabrication of dairy, meat, and poultry equipment.