The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.
Food production staff know how difficult it is to ensure that the surfaces on which food comes into contact are clean.
If you can save time, you can make more product and sell more product every day. But that product also has to be safe when it leaves the food plant.
Listeria contamination is an issue that can never totally be conquered.
Food companies have a tough job keeping up with advancements in pathogen screening technology.
Advances in real-time PCR methods for pathogen screening and identification can circumvent costly recall events.
A single instrument that measures, records and analyzes results from multiple HACCP controls can save costs for food processors.