| May 18, 2010 Control the Process, Control Food Safety By Lee Johnson, West Liberty Foods When we use the term “process control” in food manufacturing, we evoke the idea of sophisticated manufacturing control systems and elaborate statistical graphs of microbiological or other analytical data. This is certainly the mainstream method of operations when detail is critical to the food-safety systems, such as temperature or pH control. |
September 24, 2010 Brand Protection for Managing Co-Manufacturing Relationships By Dr. Lee Johnson, Ph.D. Nothing is more critical to a retail company than its brand; a strong emphasis on protection is paramount to its success. There are countless examples of how companies have lost focus, resulting in devastating consequences. Marketing new products in the retail and foodservice industry often involves the use of co-packing relationships with other manufacturers. |
August 30, 2010 Is It Cooked? The Science of Oven Cooking. By Dr. Lee Johnson, Ph.D. Have you ever stayed awake all night worrying about whether or not your products were fully cooked? Or, set up an oven cycle but didn’t feel 100% sure that the entire oven is heating evenly? In most cases, ovens and oven settings are the most important points in a RTE meat processing operations and quite often the most misunderstood. |