During last decade, a few novel intervention technologies were successfully developed, approved by regulatory agencies and applied as inactivation steps to enhance food safety.
Validation, verification and monitoring are critical components of food safety and quality management programs.
ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
All sanitation programs have the ultimate goal of reducing and/or eliminating all harmful contaminants.
This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.
Microbial growth niches occur when moisture, nutrition, time and growth-conducive temperatures occur in a non-sterile environment.
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.
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.
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?
Today, different types of validation need to be done on the manufacturing equipment that is used to produce the product.
All instruments used for ensuring quality, safety, sanitation and legal compliance must be calibrated.
A FSMS is only as strong as its weakest link. It is critical that both corporate headquarters and all of a company’s processing plants have a strong verification program.
Monitoring water activity is a Critical Control Point for many food industry operations.
Records should be maintained that document a processed food’s safety and compliance with government regulations.
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.
One of our missions as food industry professionals is to persuasively present the best practices in food safety and quality management and improvement to the various stakeholders.
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.
Foreign material such as glass, wood, metal, fruit pits, bone or stones have the potential to cause injury.
The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.