Food Safety Magazine

Best Practices

ISO 22000: And the Beat Goes On
ISO 22000: And the Beat Goes On

ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.

Raw Produce Field Sampling for Biological Risks
Raw Produce Field Sampling for Biological Risks

The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.           

Developing Food Safety and Quality Plans: An Aquaponics Process Control Example

Aquaponics, a sustainable food production system that combines traditional aquaculture (raising aquatic animals) with hydroponics (cultivating plants in water) in a symbiotic environment.

Utilization of Steam Heat Generated via Microwave Energy

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.

Food Safety and Risk Assessment
Food Safety and Risk Assessment

Management, especially senior management, has a responsibility to identify and mitigate risks within the organization.

Building an Effective Calibration Program
Building an Effective Calibration Program

All instruments used for ensuring quality, safety, sanitation and legal compliance must be calibrated.

Food Allergen Awareness: An FDA Priority
Food Allergen Awareness: An FDA Priority

New FDA initiatives focus on allergens in 2001.

Creating a Paper Trail That Works
Creating a Paper Trail That Works

Records should be maintained that document a processed food’s safety and compliance with government regulations.

LIGHTNING MVP System Keeps QA Ducks in a Row
LIGHTNING MVP  System Keeps QA  Ducks in a Row

Each quality program can be difficult to integrate and implement given limited staff and budget.

Now Showing: Reducing Risk Factors at Foodservice & Retail
Now Showing: Reducing Risk Factors at Foodservice & Retail

A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.

Innovations In Technology: Promising Food Safety Technologies
Innovations In Technology: Promising Food Safety Technologies

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.

How to Validate Your GMP and Prerequisite Programs
How to Validate Your GMP and Prerequisite Programs

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.

On Air: Preaching What We Practice
On Air: Preaching What We Practice

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.

Industry Perceptions of Proposed FSMA Rule on Preventive Controls
Industry Perceptions of Proposed FSMA Rule on Preventive Controls

An expert panel was convened to address some of the more critical questions regarding the implementation of this new regulation.

Building a World-class Allergen Control Program, Part 2
Building a World-class Allergen Control Program, Part 2

Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.

Identifying and Controlling Microbiological Cross-Contamination
Identifying and Controlling Microbiological Cross-Contamination

Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.

Best Food Quality and Safety Practices for Poultry
Best Food Quality and Safety Practices for Poultry

Managing risk is part of managing both food safety and quality in the production of poultry.

The Missing Element in Microbiological Food Safety Inspection Approaches, Part 2
The Missing Element in Microbiological Food Safety Inspection  Approaches, Part 2

Microbial growth niches occur when moisture, nutrition, time and growth-conducive temperatures occur in a non-sterile environment.

HACCP Canada-Style: New Rules Advance Best Practices
HACCP Canada-Style: New Rules Advance Best Practices

HACCP truly crosses borders because it is based on universally accepted scientific precepts.

Moving from Paper to Electronic HACCP Records
Moving from Paper to Electronic HACCP Records

Electronic HACCP should also support the data collection and handling associated with assignable cause and corrective action logging.

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