Food Safety Magazine

The process audit is a powerful tool. It allows the auditor to go beyond inspecting the cosmetic issues in a plant.

The concept of using water activity as a means of controlling foodborne illness in the retail food industry is a relatively recent addition to the applied science of food safety.

Teamwork and preparation are necessary to meet the constant and enormous challenges of producing safe food as well as passing a food safety audit with flying colors.

The most obvious way to increase the force in a processing line cleaned by clean-in-place systems is to increase the volumetric flow rate.

The trucking industry has never had a more timely opportunity to play its part in implementing and improving delivery control systems for temperature-sensitive goods.

Today’s food plant pest control programs should be effective, fully documented and automated.

Sanitation Standard Operating Procesures are instructive, directive and are written to contain actions around a task—likely intended to fulfill a policy’s requirements.  

Part two of a series focused on the proper selection and use of gloves to help reduce risks associated with commercial food handling.

Part one of sampling ABCs: an essential guide to the basics of sampling.

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

Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination.

Part two of sampling strategies that can be applied to any situation with a focus on biological sampling.

An overview of Golden State Foods QA program is discussed.

The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
 

Seven standards should be used as reference resources when conducting a plan review or providing input on new construction or remodeling of an existing food plant.

Creating a cleaner, healthier future for all begins at the doorstep of every food producer.

Although food can become contaminated at any point during production, unsanitary conditions coupled with disease-carrying pests in food facilities can cause widespread outbreaks.

Here are a few tips to best-practice approaches in using CIP and COP systems to their fullest potential as process control measures.