When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.
One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.
The role of airborne contamination of processed foods is controversial and fraught with contradictory opinions.
With a little planning upfront and by focusing on key aspects of the plumbing system design, it is relatively simple to have a plant that is safe from contamination and easy to maintain.
A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.
Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.
What your organization needs to implement a complete food protection program at all levels is presented.
The current federal GMP regulation specifically applies to all food products regulated by FDA.
The basis for sanitation is the removal of soils from the manufacturing environment.
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
To develop appropriate Good Manufacturing Practices, there are prerequisites with which the food manufacturing entity must comply.
While food industry executives are trying to do the best they can, their emphasis has made it difficult to focus adequately on cleanliness and safety.
The second article in a series discussing the multiple components of food inspections.
Monitoring water activity is a Critical Control Point for many food industry operations.
While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.
It is necessary to periodically examine whether GMP regulations should be revised to incorporate control practices based on newly identified food safety risks.
New ways of looking at the tools and techniques we use daily in our quest to ensure safe food are discussed.
The third article in a series discussing the multiple components of food inspections.
A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.
Besides risk identification and management through HAACP, beverage safety is dependent on fundamental protection in both the formulation and processing stages.