Resources
Food Defense Strategies: Four Ways to Proactively Protect Your Brand
April 30, 2013 9:45 am | by TycoIS | White PapersFour Ways to Proactively Protect Your Brand The Four A's of food defense — Assess, Access, Alert and Audit are the core components of a proactive food defense program that delivers the actionable intelligence to help food companies and suppliers implement the preventive controls necessary to protect their valued brand.
Four Essential Things to Know About Food & Beverage Traceability
April 23, 2013 12:45 pm | by Epicor | White PapersFood and beverage manufacturers must track every incident along the supply chain, yet cost can't be a barrier to overall success. If you're ready to tackle traceability as a legitimate problem, download this whitepaper to learn more.
The Role of High Pressure Technology in Food Safety
April 19, 2013 11:34 am | by Avure | White PapersRead how High Pressure Processing (HPP) has dramatically changed the landscape of food safety with pathogen elimination (e coli, listeria, salmonella) and extended shelf-life — without heat or preservatives.
April 2013 - Raising the Bar
April 3, 2013 12:00 am | Digital EditionsHearthside Food Solutions’ 13 manufacturing plants and 5,000 employees manufacture snack bars for some of the world’s largest food companies. In the company's manufacturing hub in Grand Rapids, Mich., work is coordinated among several plants specializing in granola processing and bar manufacturing.
How to meet peaks in demand
April 2, 2013 2:26 pm | by Infor | White PapersInfor is offering an exclusive three part series of Food & Beverage White Papers that are not about promoting Infor products — but more to demonstrate how Infor understands the business you run and help you further gain a competitive advantage.
How food & beverage companies gain competitive advantage
April 2, 2013 2:20 pm | by Infor | White PapersInfor is offering an exclusive three part series of Food & Beverage White Papers that are not about promoting Infor products — but more to demonstrate how Infor understands the business you run and help you further gain a competitive advantage.
Prepared for a recall?
April 2, 2013 2:12 pm | by Infor | White PapersInfor is offering an exclusive three part series of Food & Beverage White Papers that are not about promoting Infor products — but more to demonstrate how Infor understands the business you run and help you further gain a competitive advantage.
Internal Auditor Training
April 2, 2013 2:04 pm | EventsThe focus of this 2 day workshop is to review the fundamentals and basic steps critical for internal auditors including: forming and asking questions, opening and closing meetings, writing non-conformances, preparing reports, and applying the process audit concept.
Food Safety/HACCP Program Development
April 2, 2013 2:02 pm | EventsThis 2.5 day workshop provides attendees with a firm understanding of the principles of HACCP and its realistic application to specific industries.
Hazard Analysis Risk-Based Preventive Controls (HARPC) Workshop
April 2, 2013 2:00 pm | EventsTopics covered include: Understanding the Hazards - Hazard Analysis/Risk Assessment; Preventive Controls to put into place-Supplier Management, Allergen Programs, Sanitation/Sanitary Design and Environmental Control Programs; and Food Recall Programs.
Food Defense Strategy Exchange
March 29, 2013 12:36 pm | EventsThe only event in the industry that is exclusively focused on Food Defense. The Food Defense Strategy Exchange is a conference for food and beverage professionals, regulators, academia and industry experts to discuss important Food Defense topics.
March 2013 - iPurchase: Safety First
March 20, 2013 10:56 am | Digital EditionsThis supplement provides processors with need-to-know information about emerging compliance developments, employee safety training plans and large-scale industrial accidents in order to help improve plant safety protocol. With insight from across the manufacturing industry, this supplement will aid plant operators in ensuring plant and worker safety.
Better Process Control School Workshop
March 19, 2013 2:43 pm | by Food Manufacturing Staff | EventsChapman University’s Food Science Program and the Office of Extended Education offers a Better Process Control School workshop; 4-Day Low Acid Food and a 2-Day Acidified Foods. This workshop is offered twice a year; Spring and in the Fall.
Better Process Control School Workshop
March 19, 2013 2:42 pm | by Food Manufacturing Staff | EventsChapman University’s Food Science Program and the Office of Extended Education offers a Better Process Control School workshop; 4-Day Low Acid Food and a 2-Day Acidified Foods. This workshop is offered twice a year; Spring and in the Fall.
Joining & Fastening White Paper
March 18, 2013 2:37 pm | by Gates | White PapersSanitation. Installation. Longevity. Cost. Learn about the differences between available food grade belt fastening technologies. Download a free white paper.
Microbiologist Report
March 18, 2013 2:30 pm | by Gates | White PapersCompare your belt’s cleaning and disinfecting properties to those of Gates Mectrol PosiClean® food grade belting. Download the microbiologist report.
All Downtime Is Not Equal
March 13, 2013 2:17 pm | by Epicor | White PapersUltimately, understanding the financial impact of downtime and loss categories helps operations professionals establish improvement priorities in context with the overall performance of the company.
March 2013 - A Better Kind of Tuna
March 6, 2013 10:20 am | Digital EditionsOregon Seafoods in Coos Bay, Ore., aims to help sustain the local fishing economy by processing tuna and salmon products for sale to area grocers and food service companies. The company's unique processing methods produce a high quality product in demand among today's discerning consumers.
HACCP for the Organic Professional
February 14, 2013 2:36 pm | EventsThe Organic Trade Association (OTA) and NSF International, a public health and safety organization and parent company of organic certifier QAI, are offering a course entitled, “Hazard Analysis and Critical Control Points (HACCP) for the Organic Professional.” The two-day course will be offered Tuesday-Wednesday, March 5-6, prior to the Natural Products Expo West in Anaheim, California.
January/February 2013 - Cutting the Mustard
February 4, 2013 12:00 am | Digital EditionsBeaverton Foods, Inc. is currently the largest processor of specialty mustards in the country and operates out of a 70,000-square-foot food processing facility in Hillsboro, Ore., shipping about 30 million units per year. But its beginnings are much more humble.
