HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.
When evaluating materials for use in food packaging and other food contact applications, a number of considerations are important.
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.
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.
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 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.
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.
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technology is examined by considering generalized examples in which process controls that were once good enough have been replaced by new approaches.
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.
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.
Foreign material such as glass, wood, metal, fruit pits, bone or stones have the potential to cause injury.