Food Safety Magazine

HACCP

The “Danger Zone” Reevaluated
The “Danger Zone” Reevaluated

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.

Inspections, Part 2: Expectations
Inspections, Part 2: Expectations

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


Focused Improvement Teams: FITted for Success
Focused Improvement Teams: FITted for Success

Employing a Focused Improvement Team (FIT) methodology can drive rapid improvements in food safety.

Implementing Active Managerial Control Principles in a Retail Food Business
Implementing Active Managerial Control Principles in a Retail Food Business

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.

 

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.

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.

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.

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 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?

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.

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.

Trends in Cutting-Edge Beverage Safety & QA Systems, Technologies and Management
Trends in Cutting-Edge Beverage Safety & QA Systems, Technologies and Management

Besides risk identification and management through HAACP, beverage safety is dependent on fundamental protection in both the formulation and processing stages.

Uncover Hidden Costs with System Based HACCP Monitoring
Uncover Hidden Costs with System Based HACCP Monitoring

A single instrument that measures, records and analyzes results from multiple HACCP controls can save costs for food processors.

Two-Party System Assures Premier Pork
Two-Party System Assures Premier Pork

Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.

Growers Beware: Adopt GAPs or Else
Growers Beware: Adopt GAPs or Else

Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.

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