Food Safety Magazine

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.

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