Food Safety Magazine

Process Validation

How Food Companies Can Modify Their Existing HACCP Plans into an All-Encompassing Food Safety Plan
How Food Companies Can Modify Their Existing HACCP Plans into an All-Encompassing Food Safety Plan

 HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.

Nanoscale Materials: The Dose Makes the Poison
Nanoscale Materials:  The Dose Makes the Poison

When evaluating materials for use in food packaging and other food contact applications, a number of considerations are important.

Are Food Producers and Retailers Taking Enough Due Diligence in Auditing Packaging Suppliers?
Are Food Producers and Retailers Taking Enough Due Diligence in Auditing Packaging Suppliers?

Packaging materials are part of the food processors’ ingredient list, and it only makes common sense that they should be treated the same as any substance when it comes to food safety.

Novel Food Safety Technologies Emerge in Food Production
Novel Food Safety Technologies Emerge in  Food Production

During last decade, a few novel intervention technologies were successfully developed, approved by regulatory agencies and applied as inactivation steps to enhance food safety.

A New Paradigm for Validation, Verification and Monitoring
A New Paradigm for Validation, Verification and Monitoring

Validation, verification and monitoring are critical components of food safety and quality management programs.

X-ray Technology Detects Foreign Objects, Other Product and Packaging Issues
X-ray Technology Detects Foreign Objects, Other Product and Packaging Issues

Ishida IX-GA X-ray technology can enhance a food processor's product safety program by detecting not only foreign objects but also imperfections unrelated to contamination.

ISO 22000: And the Beat Goes On
ISO 22000: And the Beat Goes On

ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.

Raw Produce Field Sampling for Biological Risks
Raw Produce Field Sampling for Biological Risks

The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.           

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.

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.  

Breaking the Perishable Products Paradigm: Hurdle Technology Solutions from Field to Fork
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.

How Do You Know? The Evolution of Food Processing Technology
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.

How to Validate Your GMP and Prerequisite Programs
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.

On Air: Preaching What We Practice
On Air: Preaching What We Practice

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.

Validating Food Safety Controls
Validating Food Safety Controls

Today, different types of validation need to be done on the manufacturing equipment that is used to produce the product.

Building an Effective Calibration Program
Building an Effective Calibration Program

All instruments used for ensuring quality, safety, sanitation and legal compliance must be calibrated.

Verification: Making Sure Your Food Safety Management System Is Working
Verification: Making Sure Your Food Safety Management System Is Working

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.

Water Activity’s Role in Food Safety and Quality
Water Activity’s Role in Food Safety and Quality

Monitoring water activity is a Critical Control Point for many food industry operations.

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.

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.

 

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