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

Creating a Paper Trail That Works
Creating a Paper Trail That Works

Records should be maintained that document a processed food’s safety and compliance with government regulations.

LIGHTNING MVP System Keeps QA Ducks in a Row
LIGHTNING MVP  System Keeps QA  Ducks in a Row

Each quality program can be difficult to integrate and implement given limited staff and budget.

Now Showing: Reducing Risk Factors at Foodservice & Retail
Now Showing: Reducing Risk Factors at Foodservice & Retail

A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.

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.

Irradiation of Food Packaging Materials
Irradiation of Food Packaging Materials

Improved microbiological safety of food may be attained by using irradiation in the production of several types of raw or minimally processed foods.

Countering the Myths Surrounding the Meat Industry
Countering the Myths Surrounding  the Meat Industry

There is work to do to help the public understand livestock production and the practices associated with it.
 

Managed Cleaning Program Facilitates Cost Reductions for Food Processing Facilities
Managed Cleaning Program Facilitates Cost Reductions for Food Processing Facilities

All sanitation programs have the ultimate goal of reducing and/or eliminating all harmful contaminants.

Date Marking: Food Waste Concern Heightens Issue
Date Marking: Food Waste Concern Heightens Issue

Although date labeling of food has a long history, it has become more visible in the past few years as attention to and concern about food loss and waste have heightened.

Modern Meat Safety: A Technological Toolbox
Modern Meat Safety: A Technological Toolbox

What has the industry been doing over the past 30 years to make meat safer?

Current Controversies in the Application of HACCP Systems, Part 2
Current Controversies in the Application of HACCP Systems, Part 2

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.

Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks
Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks

The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.

Low-Oxygen Packaging with CO: A Study in Food Politics That Warrants Peer Review
Low-Oxygen Packaging with CO: A Study in Food Politics That Warrants Peer Review

Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.

From Aseptic to Zip Pouch: Basic Packaging Material & Line Control
From Aseptic to Zip Pouch: Basic Packaging Material & Line Control

The best time to prevent food safety hazards from adversely affecting your operation is before accepting materials from your suppliers.

It’s What’s on the Outside that Counts
It’s What’s on the Outside that Counts

It is possible to be highly successful with own-label brands.

 

Shipping and Receiving for Food Safety
Shipping and Receiving for Food Safety

Shipping and receiving are integral parts of all food processing and warehousing operations, both large and small.

Utilization of Steam Heat Generated via Microwave Energy
Utilization of Steam Heat Generated via Microwave Energy

This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.  

Food Packaging Inks and Coatings: Achieving Safety and Compliance
Food Packaging Inks and Coatings: Achieving Safety and Compliance

Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.

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.

Ready-to-Eat Foods: Preserving the Trust of the Consumer
Ready-to-Eat Foods:  Preserving the Trust of the Consumer

Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.

Noroviruses in Shellfish and Other Foods: Challenges of the 21st Century
Noroviruses in Shellfish and Other Foods:  Challenges of the 21st Century

Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.

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