Food Safety Magazine

Best Practices

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.

How Wendy's Prevents Foreign Material in Its Meat Supply: A Proactive Approach
How Wendy's Prevents Foreign Material in Its  Meat Supply: A Proactive Approach

Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.

Evolution of HACCP: A Natural Progression to ISO 22000
Evolution of HACCP: A Natural Progression to ISO 22000

ISO 22000 defines what is expected to ensure the production of safe food, given the implementation of proper prerequisite programs and HACCP plan.

Breaking the Perishable Products Paradigm: Hurdle Technology Solutions from Field to Fork
Breaking the Perishable Products Paradigm: Hurdle Technology Solutions from Field to Fork

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.

Building a World-class Allergen Control Program, Part 1
Building a World-class Allergen Control Program, Part 1

Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.

BEYOND HACCP: Current Controversies in the Application of HAACP Systems, Part 1
BEYOND HACCP: Current Controversies in the Application of HAACP Systems, Part 1

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.

BEYOND HACCP: Constraints to HACCP Implementation in Developing Countries
Constraints to HACCP Implementation in Developing Countries

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.
 

The 7 Deadly Sins and 7 Heavenly Virtues of Food Safety: A Catechism of HACCP
The 7 Deadly Sins and 7 Heavenly Virtues of Food Safety: A Catechism of HACCP

Food safety practices are discussed from from the traditional foundations of human morality and ethics.
 

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.

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