Food Safety Magazine

Best Practices

The Missing Element in Microbiological Food Safety Inspection Approaches, Part 1
The Missing Element in Microbiological Food Safety Inspection Approaches, Part 1

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.

Hurdling New Technology Challenges: Making the Business Case for New Technologies
Hurdling New Technology Challenges: Making the Business Case for New Technologies

A strong and convincing case for the use of new food safety technologies must be made in cooperation with all relevant stakeholders.

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.

The Total Plant Food Safety Audit: Rating Your Overall System
The Total Plant Food Safety Audit: Rating Your Overall System

For companies engaged in the manufacture or distribution of food products ensuring food safety is a key business activity.

Quality Control of Botanical Ingredients
Quality Control of Botanical Ingredients

A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.

GMPs in the Snack Food Industry in Latin America
GMPs in the Snack Food Industry in Latin America

A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.
 

Leveraging Food Safety Data to Improve Operations
Leveraging Food Safety Data to Improve Operations

If all aspects of the food industry can agree that food safety is not a competitive advantage, then leveraging food safety data in a collaborative environment will improve operations.

From Apples to Poultry: How to Organize Your Hazard Analysis
From Apples to Poultry: How to Organize Your Hazard Analysis

Clearly identifying and categorizing potential hazards is key to producing a useful hazard analysis.

The Evolution of Traceability in the Meat & Poultry Industry
The Evolution of Traceability in the  Meat & Poultry Industry

Meat and poultry companies used to be able to claim that their differences from other food sectors limited their ability to adopt technology or participate in industry standards.

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.

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