Food Safety Magazine

HACCP

Ensuring the Safety and Quality of Fried Foods
Ensuring the Safety and Quality of Fried Foods

The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.

SSOPs for the Retail Food Industry
SSOPs for the Retail Food Industry

Integrated cleaning and management is an open-source system that produces better, healthier and synergistic results as validated by scientific measurement.

Evolution of HACCP: A Natural Progression to ISO 22000
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.

Constraints to HACCP Implementation in Developing Countries Part II
Constraints to HACCP Implementation in Developing Countries Part II

Part II of a series exploring the cultural and technical food production issues faced by developing countries.

Getting the Best of Time & Temperature
Getting the Best of Time & Temperature

An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.

BEYOND HACCP: Constraints to HACCP Implementation in Developing Countries
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.
 

BEYOND HACCP: Current Controversies in the Application of HAACP Systems, Part 1
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.

The 7 Deadly Sins and 7 Heavenly Virtues of Food Safety: A Catechism of HACCP
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.
 

HACCP Canada-Style: New Rules Advance Best Practices
HACCP Canada-Style: New Rules Advance Best Practices

HACCP truly crosses borders because it is based on universally accepted scientific precepts.

Moving from Paper to Electronic HACCP Records
Moving from Paper to Electronic HACCP Records

Electronic HACCP should also support the data collection and handling associated with assignable cause and corrective action logging.

Best Practices in Refrigerated Foods Processing
Best Practices in Refrigerated Foods Processing

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

The Dirty Dozen: Ways to Reduce the 12 Biggest Foreign Materials Problems
The Dirty Dozen: Ways to Reduce the 12 Biggest Foreign Materials Problems

Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.

Glossary Useful in Defining Industry Terms
Glossary Useful in Defining Industry Terms

New ways of looking at the tools and techniques we use daily in our quest to ensure safe food are discussed.

Bullish on Progress: A Meat Industry Roundtable
Bullish on Progress: A Meat Industry Roundtable

An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.

Inspections, Part 3: Compliance
Inspections, Part 3: Compliance

The third article in a series discussing the multiple components of food inspections.


Mission’s Statement: Food Safety is Everyone’s Job
Mission’s Statement: Food Safety is Everyone’s Job

Mission Foods embraces food safety from the top down in a company-wide culture.

Awesome Audit Attitudes: Jumping Through Hoops Without Grinding Gears
Awesome Audit Attitudes: Jumping Through Hoops Without Grinding Gears

Audits ensure that your plant’s food safety and quality assurance processes are working properly.

Using PEF to Assure Safety of Fresh Juices
Using PEF to Assure Safety of Fresh Juices

Despite a small marketshare of about 2% in the beverage category, unpasteurized fruit juices and juice products are associated with a major fraction of reported foodborne outbreaks in the U.S.

Using Sanitary Design to Avoid HACCP Hazards and Allergen Contamination
Using Sanitary Design to Avoid HACCP Hazards and Allergen Contamination

Shouldn’t allergens be considered the fourth hazard in a HACCP program, rather than simply a chemical hazard as they are currently defined?

FDA’s Obesity Initiative: A Look at Applied Nutrition and Labeling
FDA’s Obesity Initiative: A Look at Applied Nutrition and Labeling

A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.

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