When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.
Experts agree that pathogen contamination of produce growing in fields may be reduced by applying Good Agricultural Practices.
Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.
Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.
The Hazard Analysis & Critical Control Points (HACCP) system as a routine component of a food company’s food safety program and its limitations upon implementation is explored.
The value of Hazard Analysis & Critical Control Points (HACCP) has been acknowledged by food regulators around the world as many nations have mandated such systems for certain types of foods produced within or shipped to their country.
Food safety practices are discussed from from the traditional foundations of human morality and ethics.
The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.
A FSMS is only as strong as its weakest link. It is critical that both corporate headquarters and all of a company’s processing plants have a strong verification program.
New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.
Modified atmosphere packaged (MAP) products can be found in almost every aisle of the supermarket today.
Monitoring water activity is a Critical Control Point for many food industry operations.
Each quality program can be difficult to integrate and implement given limited staff and budget.
The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.
Foreign material such as glass, wood, metal, fruit pits, bone or stones have the potential to cause injury.
Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.
Microbial growth niches occur when moisture, nutrition, time and growth-conducive temperatures occur in a non-sterile environment.
The food industry has implemented a number of approaches to food safety inspection through the years, including finished product testing, and GMP and HACCP verification audits.
Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.
For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.