Food Safety Magazine

Best Practices

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.

Identifying and Controlling Microbiological Cross-Contamination
Identifying and Controlling Microbiological Cross-Contamination

Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.

Best Food Quality and Safety Practices for Poultry
Best Food Quality and Safety Practices for Poultry

Managing risk is part of managing both food safety and quality in the production of poultry.

The Missing Element in Microbiological Food Safety Inspection Approaches, Part 2
The Missing Element in Microbiological Food Safety Inspection  Approaches, Part 2

Microbial growth niches occur when moisture, nutrition, time and growth-conducive temperatures occur in a non-sterile environment.

HACCP Canada-Style: New Rules Advance Best Practices
HACCP Canada-Style: New Rules Advance Best Practices

HACCP truly crosses borders because it is based on universally accepted scientific precepts.

Moving from Paper to Electronic HACCP Records
Moving from Paper to Electronic HACCP Records

Electronic HACCP should also support the data collection and handling associated with assignable cause and corrective action logging.

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.

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