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.
A strong and convincing case for the use of new food safety technologies must be made in cooperation with all relevant stakeholders.
Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.
Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods
The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.
Selecting the right ingredient supplier may seem like an onerous process for your supply chain, but this is an important food safety-related decision.
There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.
For companies engaged in the manufacture or distribution of food products ensuring food safety is a key business activity.
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.
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.
Clearly identifying and categorizing potential hazards is key to producing a useful hazard analysis.
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.
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.