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Archive for 2013

04
Nov

NewFoodMagazine.com | November 4, 2013 | by Roger Scheffler, EHEDG Member   EHEDG: Conveyor Belts – Hygiene in metal conveyor belting Undoubtedly, stainless steel is the best and mostly used material in the food industry. The correct application of specific types mainly depends on the mechanical aspects of an application, the corrosive properties of products, disinfecting and […]

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23
Oct

FoodBusinessNews.net | October 23, 2013 | by Dan Malovany and Joanie Spencer   From First Contact. Food safety must be top of mind from beginning to end — and at every point between.   KANSAS CITY, MO. — Food safety is often about battling the enemy you can’t see — ­allergens and pathogens — in the most […]

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10
Oct

Joe Stout, founder of Commercial Food Sanitation LLC, provided direction for the third Weber Sanitation Symposium, restating its goal as a collaboration of professionals with a focus on improving food safety.  The symposium took place on September 10 and 11, 2013 at Weber’s North American Technology Center in Kansas City, MO. In this video impression of […]

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01
Aug

BakingBusiness.com | August 1, 2013 | by Joe Stout   Keep in mind, the end goal of an audit  should be an opportunity for continuous improvement based on a thorough investigation targeted to identify potential food safety risks and their corrections.   As an auditor, plant quality manager and sanitation manager over the years, my […]

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19
Jun

NewFoodMagazine.com | June 19, 2013 | by Roger Scheffler, EHEDG Member Focussing on the hygienic aspects of belt conveying technologies.   Conveyor belts are an essential component of industrial food manufacturing. They can be found in almost every part of the production process – from the receiving area of raw products / live animals up to […]

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