Food Safety Magazine

HACCP

Melding Beef Product Quality and Safety
Melding Beef Product Quality and Safety

The Certified Angus Beef brand was founded by Angus cattle rancher members of the American Angus Association.

Identifying and Controlling Microbiological Cross-Contamination
Identifying and Controlling Microbiological Cross-Contamination

Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.

Packaging for Enhanced Food Security
Packaging for Enhanced Food Security

Primary packaging, that is, packaging in direct contact with the product, is critical to the success of any food processing effort.

Latest Trends in Meat Safety: How Will We Validate Meat Plant HACCP Systems?
Latest Trends in Meat Safety:  How Will We Validate Meat Plant HACCP Systems?

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.

Moving Forward with ISO 22000
Moving Forward with ISO 22000

ISO has a mission to develop international standards in a transparent, open manner, which meet marketplace needs.

Incorporating Defense into HACCP
Incorporating Defense into HACCP

Building on and extending the existing HACCP system is the most efficient way to provide comprehensive food protection.

Shifting the Emphasis from Product Testing to Process Testing
Shifting the Emphasis from Product Testing to Process Testing

More effort must be spent validating and implementing process controls and process testing measures while eliminating unnecessary product testing.

Happy 50th Birthday to HACCP: Retrospective and Prospective
Happy 50th Birthday to HACCP: Retrospective and Prospective

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.

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

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


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.

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.

Safe to the Last Drop: A First-Hand NCIMS HACCP Pilot Experience
Safe to the Last Drop: A First-Hand NCIMS HACCP Pilot Experience

The National Conference on Interstate Milk Shipments address how a HACCP system could be implemented, monitored and enforced in the dairy industry.

HACCP: A View to the Bottom Line
HACCP: A View to the Bottom Line

Hazard Analysis & Critical Control Points (HACCP) has emerged as the leading program for ensuring food safety.

How to Validate Your GMP and Prerequisite Programs
How to Validate Your GMP and Prerequisite Programs

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.

Recent FDA Juice HACCP Regulations
Recent FDA Juice HACCP Regulations

The evolution of the FDA Juice HACCP regulations is discussed and their impact on industry is described.

Ensuring the Safety and Quality of Fried Foods
Ensuring the Safety and Quality of Fried Foods

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.

SSOPs for the Retail Food Industry
SSOPs for the Retail Food Industry

Integrated cleaning and management is an open-source system that produces better, healthier and synergistic results as validated by scientific measurement.

Evolution of HACCP: A Natural Progression to ISO 22000
Evolution of HACCP: A Natural Progression to ISO 22000

ISO 22000 defines what is expected to ensure the production of safe food, given the implementation of proper prerequisite programs and HACCP plan.

Constraints to HACCP Implementation in Developing Countries Part II
Constraints to HACCP Implementation in Developing Countries Part II

Part II of a series exploring the cultural and technical food production issues faced by developing countries.

Getting the Best of Time & Temperature
Getting the Best of Time & Temperature

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

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