Managing risk is part of managing both food safety and quality in the production of poultry.
Microbial growth niches occur when moisture, nutrition, time and growth-conducive temperatures occur in a non-sterile environment.
HACCP truly crosses borders because it is based on universally accepted scientific precepts.
Electronic HACCP should also support the data collection and handling associated with assignable cause and corrective action logging.
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.
There is work to do to help the public understand livestock production and the practices associated with it.
Shipping and receiving are integral parts of all food processing and warehousing operations, both large and small.
What has the industry been doing over the past 30 years to make meat safer?
Part two of a series covering the application limitations of HACCP and what can be done by the food industry to address these limitations and the controversies surrounding them.
The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.