The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
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.
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.
Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.
Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods
The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
Selecting the right ingredient supplier may seem like an onerous process for your supply chain, but this is an important food safety-related decision.
There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.
For companies engaged in the manufacture or distribution of food products ensuring food safety is a key business activity.
Management, especially senior management, has a responsibility to identify and mitigate risks within the organization.
All instruments used for ensuring quality, safety, sanitation and legal compliance must be calibrated.
New FDA initiatives focus on allergens in 2001.
Records should be maintained that document a processed food’s safety and compliance with government regulations.