How to Ensure Conformity of Packaged Food

How to Ensure Conformity of Packaged Food

Food retailers such as supermarkets demand the highest levels of packaged food conformity to enable them to meet customer expectations. Therefore, food manufacturers integrate advanced product inspection technologies into their production processes to ensure consistency and repeatability at all times. The conformity of packaged food is an important premise of many food retailers. The fundamental…

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Reasons to use X-ray inspection systems

5 Reasons to Use X-ray Inspection Systems

X-ray systems can be used across the complete production line, inspecting incoming goods as well as in-process products and any type of packaged food products, no matter if products are pumped or conveyorized. Download this free eGuide to discover how x-ray inspection systems can provide a number of benefits to your production line, including reducing…

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In ready meals production, it is essential to have hygienic work stations.

7 Steps to Cleaning

In ready meals production, it is essential to have hygienic work stations. These are maintained through the use of hygienic equipment and cleaning procedures. Without the proper cleaning procedures, workstations can be the cause of contamination and costly recalls. How can you ensure your cleaning procedures are effective at eliminating contamination? This poster details an…

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Statistical quality control solutions play a major role

Optimize Food Packaging Applications

For operations that fill their products at a fast pace, there are many elements to consider to protect your business, including: How can I reduce filling costs? How can I ensure compliance? How can I reduce my risk for contamination? Statistical quality control solutions play a major role in meeting these requirements, as well as…

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Food Fraud - When Foods Are Being Adulterated

Food Fraud – When Foods are Being Adulterated

The number of cases of food fraud is constantly increasing. In the following article TÜV NORD CERT informs about the updated food industry standards and offers profiling opportunities for reliable producers. Food Fraud – What does it mean? Food Fraud means “conscious and intentional exchange, incorrect labelling, adulteration or imitations of food, raw materials, ingredients…

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Selecting the Right Product Inspection System for Your Application

Selecting the Right Product Inspection System for Your Application

An Introduction to 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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Knowing the sugar concentration in your product is essential for compliance purposes and to meet customers'expectations.

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 to improve worker safety

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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