Food Safety Magazine

Process Control

The following list is a collection of all articles in the Process Control category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Best Practices, Intervention Controls, Packaging, Process Validation, Processing Technologies

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.

FDA Regulation of Food Packaging Produced Using Nanotechnology
FDA Regulation of Food Packaging Produced Using Nanotechnology

Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.

Bridging the Quality Control Gap: How Six Sigma Can Increase Plant Food Safety and Profitability
Bridging the Quality Control Gap: How Six Sigma Can Increase Plant Food Safety and Profitability

For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.

Automating Process Controls with a Supply Chain View
Automating Process Controls with a Supply Chain View

Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.

Assuring Water Quality and Safety in Food Processing
Assuring Water Quality and Safety in Food Processing

Processors should conduct an audit of the water and plumbing systems.

 

Safety in Paradise: One Package at a Time
Safety in Paradise: One Package at a Time

While Paradise Tomato Kitchens has never had a contamination incident, it doesn't stop their quality assurance team from constantly evaluating and upgrading security and safety procedures.

Best Practices in Refrigerated Foods Processing
Best Practices in Refrigerated Foods Processing

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches
Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches

This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.

Hurdling New Technology Challenges: Investing in Process Validation of Novel Technologies
Hurdling New Technology Challenges: Investing in Process Validation of Novel Technologies

How does one know with a high level of confidence that new food safety technologies don’t introduce unforeseen negative side effects in terms of food safety parameters?

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.

Learning from FDA Food Allergen Recalls and Reportable Foods
Learning from FDA Food Allergen Recalls and Reportable Foods

Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.

Foreign Material Control: Food Quality, Safety or Both?
Foreign Material Control: Food Quality, Safety or Both?

Foreign material such as glass, wood, metal, fruit pits, bone or stones have the potential to cause injury.

 

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

New Technologies for Food Traceability: Package and Product Markers
New Technologies for Food Traceability: Package and Product Markers

Consumer demand for greater traceability of foods based on safety may eventually be met by industry adoption of greater traceability of foods based on security considerations.

The Time Has Come for Clear Food Allergen Labeling
The Time Has Come for Clear Food Allergen Labeling

There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.

High-pressure Processing: A Step Toward Sustainability?
High-pressure Processing: A Step Toward Sustainability?

High pressure-processed product has environmental benefits compared to conventional, heat-treated product in terms of the decreased energy required for processing.

Polyethylene Terephthalate: The Safety of Bottled Water
Polyethylene Terephthalate: The Safety of Bottled Water

Most people consider bottled water to be a safe and healthy alternative to other packaged beverages.

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.

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.

More Results: