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HACCP certification key to FSMA compliance
Food Production Daily
With regulations like the Food Safety Modernization Act requiring higher safety and sanitation standards, HACCP certification is an important step in ensuring an operation passes muster.
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5 risk management tips for the food industry
Food Processing
Comprehensive risk management can not only save the life of a business, it also can help increase profitability and long-term success.
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Battle lines drawn over labeling of GMO foods and 'all natural' claims
The Metropolitan Corporate Counsel
Whether to require labeling of genetically modified organisms is a hot issue in the ongoing debate about the risks and benefits of food crops produced using biotechnology.
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Food industry coming up with salt(less) solutions
Newswise
In the January issue of Food Technology magazine published by the Institute of Food Technologists, David Despain writes about the new low sodium solutions that are entering the food market.
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FSMA Update: Staying ahead of the curve
Food Engineering
Comments are in for the proposed Produce Safety Rule and Preventive Controls but final rules have not been issued, leaving processors time to explore audit and certification alternatives.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    California group pushes for new vote on GMO labels (Ag Professional)
Food processors address frozen produce's image problem (The Wall Street Journal)
Bill Marler on foodborne outbreaks and food safety law (The Global Dispatch)
FDA unveils FSMA proposal for food defense (U.S. Food and Drug Administration)
Organic food market to grow 14 percent in next 5 years (Food Navigator-USA)

Don't be left behind. Click here to see what else you missed.


Leveraging early case assessment for food industry litigation
Food Product Design
Many food and beverage manufacturers are facing threats from governmental agencies and consumer fraud class-action suits for the alleged ill effects of their products on health, obesity or for questionable labeling claims. With foresight, companies can help control and reduce their costs stemming from the ever-increasing tide of litigation.
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Salmonella biofilms incredibly resistant to powerful disinfectants
Food Ingredients First
Once Salmonella bacteria get into a food processing facility and have an opportunity to form a biofilm on surfaces, it is likely to be extraordinarily difficult, if not impossible, to kill it, according to research published ahead of print in the journal Applied and Environmental Microbiology.
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CLFP Food Flash
Colby Horton, Vice President of Publishing, 469.420.2601
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Nikki Trufant-Wade, Content Editor, 972.910.6810   
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