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.
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.
Each quality program can be difficult to integrate and implement given limited staff and budget.
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.
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.
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.
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.
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.
ISO 22000 defines what is expected to ensure the production of safe food, given the implementation of proper prerequisite programs and HACCP plan.
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.
Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.
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.
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.
Food safety practices are discussed from from the traditional foundations of human morality and ethics.
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.
Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.