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Food Safety Blog

The Food Safety Blog

Stay up-to-date with the latest information and news on pathogen detection and control for the best food safety solutions.

Mike Koeris

Blog Feature

Food Safety Education | Food Safety Testing | Food Safety

How Important is Food Safety to Your Customers?

By: Mike Koeris
March 20th, 2017

2016 saw a 22% food recall surge over the previous year, reaching approximately 764 total recalls in the U.S. and Canada, or more than 2 per day, according to research by Food Safety Magazine. It’s true that recalls are happening more frequently today than ever before, for reasons including stricter compliance regulations and ramped-up testing approaches. This stronger focus on testing has positively led to a greater discovery rate of contamination. This is actually a good thing because it means today’s food safety efforts are much more accurate and effective at identifying contamination and protecting the population. Nonetheless, recalls can be alarming to your customers, and the last thing you want to risk is their trust in your brand.

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Blog Feature

FSMA | Food Safety

Risk Management in the Food Industry: Who’s Really in Charge?

By: Mike Koeris
March 8th, 2017

All along the food chain -- from producers and processors to retailers and consumers -- safety risks exist. Food is susceptible to contamination at many points in its journey. For food processing plants, this means it is necessary to establish and maintain strict, proactive practices for safe food production and handling. But, ultimately, who’s in charge of this effort? Where does responsibility for food safety risk management reside?

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Environmental Monitoring Checklist

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Blog Feature

Food Safety | FDA

How To Find Contamination in Your Food Processing Plant & Prevent Recurrence

By: Mike Koeris
March 1st, 2017

Every food processors knows that you must have a contamination response plan in place. However the real question is about whether or not your plan is an effective one! After all, you have a lot at stake here. If your plan is lacking, you open your brand, your organization and yourself up to all kinds of serious consequences: FDA audits, costly recalls, reputational damage, consumer deaths, criminal charges. Failing to implement a well thought out contamination plan can quite literally kill your company. Is that a risk you’re willing to take?

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Blog Feature

Food Safety

3 Ways Food Manufacturers Are Adjusting to Food Safety Changes

By: Mike Koeris
February 22nd, 2017

Food safety rules and regulations are undergoing a big, tectonic shift. Most recently, manufacturers have had to adapt to these new mandates introduced by the Food Safety Modernization Act (FSMA). These laws turn the focus from reactive food safety measures to proactive and preventive approaches. What does this mean for the manufacturer? It means adjusting processes and procedures in order to comply with various requirements for monitoring, testing, documentation, risk assessment and more. Regardless of the size of your operation, all of these food safety changes can be overwhelming, and you may feel like it’s impossible for the plant to keep up.

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Food Safety

Is Your Plant Prepared for the New Rules & Regulations of FSMA?

By: Mike Koeris
February 15th, 2017

Now that the FDA Food Safety Modernization Act (FSMA) is the law of the land, it is essential for food processing plants to have plans and procedures in place that fully comply with the new rules and regulations. Even if your plant is already meeting basic FDA regulations, there’s more you must do in order to avoid noncompliance, protect your brand and meet the evolving demands of food safety.

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Blog Feature

Food Safety Testing | Sample6 | DETECT

How to Perform Quality Food Safety Testing In-shift

By: Mike Koeris
November 28th, 2016

why is in-shift data important? Right now, food processors don’t have the ability to properly respond in shift because they don’t receive the data until the next day or later if they’re using traditional test methods. Therefore your corrective actions are lagging the incident by 24-48 hours. Why is this important? A “hot spot” may migrate in the normal course of producing food due to a variety of factors such as foot traffic, product flow, sanitation (that isn’t seeking out to clean this particular hotspot) etc.

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