Selecting the Right Product Inspection System for Your Application

A Primer on the Differences between Metal Detection and X-ray Technologies For decades, product inspection for food has incorporated two main technologies: Metal Detection (MD) and X-ray (XR). Both technologies have been integrated into quality control protocols for food manufacturers around the world. Through the years there have been enhancements to both technologies to improve…

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Sugar Content Determination Guide

The Ultimate Sugar Content Determination guide reviews different methods of sugar content determination using refractometry, density, titration, spectrophotometry and moisture analyzers, depending on the product and requirements. In today’s largely consumed sweetened foods and beverages, sugar concentration ranges from very low to high depending on the purpose of its addition. The exact sugar content is…

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How Food Processing Equipment Can Improve Worker Safety

Each year over 5,000 injuries in food and drink manufacturing are reported to the Health and Safety Executive (HSE) in the UK alone. Although this figure is high, workplace injuries in this industry have almost halved since the ‘A Recipe for Safety’ initiative was introduced in 1990. Whilst this is a considerable improvement, the food and drink manufacturing sector still has a lot to do to reduce injury rates in the manufacturing sector as a whole.

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Training – Please Step Forward If You Are the Person in Charge!

The EHS-Net of the CDC in the USA found that restaurants with kitchen managers certified in food safety were less likely to have critical violations on their inspections. They analyzed 8,338 routine inspection reports for 4,461 restaurants in Iowa. During routine inspections, inspectors checked whether restaurants met Iowa food safety rules. They used a 44-item checklist. Some items on the checklist are called critical violations. If not fixed, these items are more likely than others to cause illness or a health risk. Their results showed that restaurants with Certified kitchen managers (managers that have attended a food safety training course and passed an assessment) (CKM’s) had fewer of most types of critical violations.

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Increase Speed in Ready Meals Production

In ready-meals manufacturing, it’s vital to deliver high-quality food while responding fast to customer demands. This can easily be achieved when working with the proper equipment and processes. This eBook provides tips to optimize your ready meals production to ensure fast and accurate production, and customer satisfaction. Download the eBook to see how to: 1.…

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Food Contamination: Reputations on the Line

Food safety scares often make national and international headlines and a well-publicized incident can destroy the worth of a brand name in an alarmingly short period of time. Moreover, product recalls caused by physical contamination can cost millions of pounds to execute – with fines and compensation claims on top. Frank Borrmann, product inspection specialist,…

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The Importance of Packaging

By producing tons of waste every year, we intensify environmental pollution. Especially plastics and non-recyclable materials compound the situation. As the production of waste rises year by year, it is necessary to find a solution. Nowadays a variety of so-called zero-waste grocery stores and supermarkets open their doors to ban all kind of packaging. However,…

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