Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
For companies engaged in the manufacture or distribution of food products ensuring food safety is a key business activity.
Part III of a series exploring the cultural and technical food production issues faced by developing countries.
Transparency among regulatory bodies, scientists and industry will continue to be of paramount importance as food safety controls and HACCP systems evolve for meat safety.
ISO has a mission to develop international standards in a transparent, open manner, which meet marketplace needs.
Building on and extending the existing HACCP system is the most efficient way to provide comprehensive food protection.
More effort must be spent validating and implementing process controls and process testing measures while eliminating unnecessary product testing.
The success of HACCP eventually gave rise to expectations that unprocessed foods, such as fresh produce and raw meat and poultry products, could be rendered pathogen-free.
For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.
The second article in a series discussing the multiple components of food inspections.
Employing a Focused Improvement Team (FIT) methodology can drive rapid improvements in food safety.
Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.
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.
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.
Integrated cleaning and management is an open-source system that produces better, healthier and synergistic results as validated by scientific measurement.
ISO 22000 defines what is expected to ensure the production of safe food, given the implementation of proper prerequisite programs and HACCP plan.
Part II of a series exploring the cultural and technical food production issues faced by developing countries.
An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.
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 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.