For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.
Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?
Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.
Food equipment should be designed to create a sanitary processing environment in which to produce uncontaminated products.
Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.
Testing the quality parameters of food products is critical to the brand of a food business.
Assessment of some of the more commonly used inspection tools used in the industry today.