Minimizing packaging waste must be done in a way that maintains the safety and hygiene of the food to keep it safe.
ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.
Managing risk is part of managing both food safety and quality in the production of poultry.
Microbial growth niches occur when moisture, nutrition, time and growth-conducive temperatures occur in a non-sterile environment.
HACCP truly crosses borders because it is based on universally accepted scientific precepts.
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.
Electronic HACCP should also support the data collection and handling associated with assignable cause and corrective action logging.
A strong and convincing case for the use of new food safety technologies must be made in cooperation with all relevant stakeholders.
All sanitation programs have the ultimate goal of reducing and/or eliminating all harmful contaminants.
A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.
If all aspects of the food industry can agree that food safety is not a competitive advantage, then leveraging food safety data in a collaborative environment will improve operations.
Clearly identifying and categorizing potential hazards is key to producing a useful hazard analysis.
Shipping and receiving are integral parts of all food processing and warehousing operations, both large and small.
What has the industry been doing over the past 30 years to make meat safer?
Part two of a series covering the application limitations of HACCP and what can be done by the food industry to address these limitations and the controversies surrounding them.
An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.
Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.