With limited resources and high competing priorities, how do developing countries make food safety a high priority?
The overall goal of the STEC program is to reduce the occurrence and public health risks from seven serogroups of STEC regulated in beef.
The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.
Air handling in food manufacturing factories is quite different from air handling in commercial or residential environments.
Process preventive controls play an important role in a facility’s food safety plan since they are considered very critical for food safety.
It is useful to understand the background of the incorporation of risk analysis into food safety systems.
Cyber risks must be considered, within the food and beverage sector, as presenting the same risks to the firm and the consumer as any food safety risk. Are you adequately prepared?
Food fraud vulnerabilities can be assessed using a free, industry-led solution to help meet new requirements for food fraud mitigation set out in the Global Food Safety Initiative.
Laboratories are utilizing automation that will provide multiple benefits such as the delivery of high-quality data and the ability to take on additional workloads without increasing staffing levels.
As food safety is top of mind for retail customers, distributors, processors and growers, do you know how to effectively use crisis response hotlines during a product recall?
Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.
The basic goal of toxicology is to elucidate the magnitude of the expression of a particular hazard along the continuum of exposure.
Hazard Analysis and risk assessment are not the same; should they be kept separate?
Regardless of the size of any food manufacturer, there will be a need to source, approve and maintain ingredient suppliers.
Research shows that a growing number of consumers are open to accepting genetic modification (GM) of foods if the technology used during production results in certain benefits.
The food product industry faces an escalating barrage of lawsuits—both for alleged mislabeling and for safety violations.
A close look at what energy drink and supplement manufacturers should do when they find themselves in the “Twilight Zone”—a period after initial allegations have been made but before definitive health hazards have been definitely shown.
Processors that have been producing pasteurized products and are considering introducing raw products to their product portfolios should weigh gains in profits with the much higher risks to the safety of their customers and the potential financial liability to their business.
The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
In general, food producers usually think of risk as the potential for undesirable consequences. But an optimistic attitude towards risk can be beneficial in terms of developing new products or starting new enterprises. What is your risk tolerance?