The following list is a collection of all articles in the Process Control category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Best Practices, Intervention Controls, Packaging, Process Validation, Processing Technologies
- Food Safety Management: Hazard- or Risk-Based?
The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.
- Raw Produce Field Sampling for Biological Risks
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
- Allergen Disclaimers Should Be True Warnings
The purpose of allergen disclaimers is for the benefit and protection of consumers, but by using this warning label on a product that does not contain allergens, manufacturers can limit accountability and provide cover for inadequate cleaning and/or poorly followed cross-contamination prevention programs.
- Performing a Quality Audit on Your Supplier’s Pest Management Program
To prevent your food processing facility from shortfalls in outsourced pest management, it is essential to perform quality audits of the services provided.
- The Future of Labeling for Genetically Engineered Foods
California's Proposition 37 is up for vote this November, and stakeholders throughout America are holding their breaths. Proposition 37 requires raw and processed foods sold in California to disclose the presence of genetically engineered ingredients on their labeling-a requirement that the Federal Government does not currently impose.
- Developing Food Safety and Quality Plans: An Aquaponics Process Control Example
Aquaponics, a sustainable food production system that combines traditional aquaculture (raising aquatic animals) with hydroponics (cultivating plants in water) in a symbiotic environment.
- USDA Proposal to Availability of Labels for Meat and Poultry Products
This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.
- Utilization of Steam Heat Generated via Microwave Energy
Most restaurants rely upon traditional steamers to cook seafood products to the required temperature of 145 °F. This study aimed to solve problems associated with conventional steamers using microwave-generated energy to steam cook seafood products within covered Cambro pans containing water. Their findings are presented.
- Rejection of Key Arguments in Support of Delaying Vermont’s GE Labeling Requirements
Does you company have a plan for how to label genetically engineered foods sold in Vermont? See how this ruling will affect how you manage food labeling in the Green Mountain state.
- Troubleshooting Migration Issues in Packaging
As consumers search for better tasting, low-preparation foods, the food industry will continue to develop packaging, ingredient and processing options.
- The Challenge of Food Allergens: An Update
The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.
- Water: Ensuring Its Safety for Use in Food Processing Operations
Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.
- How Do You Know? The Evolution of Food Processing Technology
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.
- Ingredient Chain of Custody: Impact on Food Safety
When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.
- Fresherized Foods: Success Under Pressure
Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.
- How Wendy's Prevents Foreign Material in Its Meat Supply: A Proactive Approach
Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.
- Breaking the Perishable Products Paradigm: Hurdle Technology Solutions from Field to Fork
Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.
- Additional Interventions Needed for Fresh-cut Produce
Experts agree that pathogen contamination of produce growing in fields may be reduced by applying Good Agricultural Practices.
- 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.
- Evaluating Labeling Exemptions for Food Allergens
Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.
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