The evolution of food processing technology is examined by considering generalized examples in which process controls that were once good enough have been replaced by new approaches.
While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?
Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.
All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.
In recent years, federal, state and local agencies have shifted their thinking toward the concept of building an integrated food safety system.
Looking back 20 years at the evolution of Food Safety Magazine and food safety.
A few decades ago, it was difficult for food processors to obtain hygienic equipment but there are many more options today.
Food and supplement manufacturers and retailers selling products in California are frequent targets of Proposition 65 actions.
Many of the operators that want to get into producing foods incorporating marijuana are not experienced food processors.
All audit schemes require an initial certification and ongoing recertification, which includes annual site audits at a minimum.
When a foodborne outbreak occurs within the United States and the suspect product is one of foreign origin, government agencies and food producers must work together efficiently to identify the cause of the outbreak.
Packaging materials are part of the food processors’ ingredient list, and it only makes common sense that they should be treated the same as any substance when it comes to food safety.