Food Safety Magazine

Best Practices

Understanding the “Other” Clauses of ISO 22000
Understanding the “Other” Clauses of ISO 22000

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.
 

Global Regulatory Considerations for Green Packaging
Global Regulatory Considerations for Green Packaging

Minimizing packaging waste must be done in a way that maintains the safety and hygiene of the food to keep it safe.

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.

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.

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.

Water: Ensuring Its Safety for Use in Food Processing Operations
Water: Ensuring Its Safety for Use in Food Processing Operations

Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.

Assessing and Applying Thermal Characteristics of Ready-to-Eat Products during Heat Processing
Assessing and Applying Thermal Characteristics of Ready-to-Eat Products during Heat Processing

Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods

Why HACCP Systems are Prone to Failure
Why HACCP Systems are Prone to Failure

The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.

Food Safety Guide: Emerging Challenges, New Directions
Food Safety Guide: Emerging Challenges, New Directions

Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.

Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing
Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing

It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.

Supplier Management: Six Steps to Selecting the Right Supplier
Supplier Management: Six Steps to Selecting the Right Supplier

Selecting the right ingredient supplier may seem like an onerous process for your supply chain, but this is an important food safety-related decision.  

Using the C-A-S-H System in Retail Operations
Using the C-A-S-H System in Retail Operations

There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.

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