There are several means by which food manufacturers can prevent mislabeling or cross-contamination of their products.
For many food products, validating and verifying a process sounds like a simple task if the product has been made for years and is considered very safe.
Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.
HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.
During last decade, a few novel intervention technologies were successfully developed, approved by regulatory agencies and applied as inactivation steps to enhance food safety.
Thermal imaging cameras can improve food safety while simultaneously working to limit the current rate of energy consumption. How can this technology benefit your company? Read the article and learn how.
Validation, verification and monitoring are critical components of food safety and quality management programs.
Over the past 20 years, a number of researchers have investigated pulsed light as a means for decontaminating food and food contact surfaces, non-opaque liquids and packaging materials.
Anritsu recently debuted Detection360™, a proprietary process to advance quality control programs and ensure superior ROI by securing all points of detection within the processing environment, while also reducing risks associated with unwanted contaminants or missing items in a company's products.
Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.
The bottom line is that the internal audit program like ISO 22000 is a systems approach to verifying that procedures are being followed as documented.
ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.
The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.
To prevent your food processing facility from shortfalls in outsourced pest management, it is essential to perform quality audits of the services provided.
Aquaponics, a sustainable food production system that combines traditional aquaculture (raising aquatic animals) with hydroponics (cultivating plants in water) in a symbiotic environment.
Most restaurants rely upon traditional steamers to cook seafood products to the required temperature of 145 °F. This study aimed to solve problems associated with conventional steamers using microwave-generated energy to steam cook seafood products within covered Cambro pans containing water. Their findings are presented.
Prerequisite programs are absolutely essential for ensuring food safety, as they form the base of a food safety program.
The evolution of food processing technology is examined by considering generalized examples in which process controls that were once good enough have been replaced by new approaches.
As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
One of our missions as food industry professionals is to persuasively present the best practices in food safety and quality management and improvement to the various stakeholders.