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
- USDA Proposal to Availability of Labels for Meat and Poultry Products
This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.
- Utilization of Steam Heat Generated via Microwave Energy
Most restaurants rely upon traditional steamers to cook seafood products to the required temperature of 145 °F. This study aimed to solve problems associated with conventional steamers using microwave-generated energy to steam cook seafood products within covered Cambro pans containing water. Their findings are presented.
- Troubleshooting Migration Issues in Packaging
As consumers search for better tasting, low-preparation foods, the food industry will continue to develop packaging, ingredient and processing options.
- Rejection of Key Arguments in Support of Delaying Vermont’s GE Labeling Requirements
Does you company have a plan for how to label genetically engineered foods sold in Vermont? See how this ruling will affect how you manage food labeling in the Green Mountain state.
- 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.
- Ingredient Chain of Custody: Impact on Food Safety
When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.
- Fresherized Foods: Success Under Pressure
Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.
- How Wendy's Prevents Foreign Material in Its Meat Supply: A Proactive Approach
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.
- Breaking the Perishable Products Paradigm: Hurdle Technology Solutions from Field to Fork
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.
- Additional Interventions Needed for Fresh-cut Produce
Experts agree that pathogen contamination of produce growing in fields may be reduced by applying Good Agricultural Practices.
- Evolution of HACCP: A Natural Progression to ISO 22000
ISO 22000 defines what is expected to ensure the production of safe food, given the implementation of proper prerequisite programs and HACCP plan.
- Evaluating Labeling Exemptions for Food Allergens
Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.
- Building a World-class Allergen Control Program, Part 1
Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.
- BEYOND HACCP: Current Controversies in the Application of HAACP Systems, Part 1
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.
- BEYOND HACCP: 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
Food safety practices are discussed from from the traditional foundations of human morality and ethics.
- How Do You Know? The Evolution of Food Processing Technology
The evolution of food processing technology is examined by considering generalized examples in which process controls that were once good enough have been replaced by new approaches.
- Innovations In Technology: Promising Food Safety Technologies
As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
- How to Validate Your GMP and Prerequisite Programs
While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.
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