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.
- 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.
- 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.
- Creating a Paper Trail That Works
Records should be maintained that document a processed food’s safety and compliance with government regulations.
- LIGHTNING MVP System Keeps QA Ducks in a Row
Each quality program can be difficult to integrate and implement given limited staff and budget.
- Now Showing: Reducing Risk Factors at Foodservice & Retail
A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.
- 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.
- 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.
- Innovations In Technology: Promising Food Safety Technologies
As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
- 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.
- On Air: Preaching What We Practice
One of our missions as food industry professionals is to persuasively present the best practices in food safety and quality management and improvement to the various stakeholders.
- Building a World-class Allergen Control Program, Part 2
Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.
- Light at the End of the Tunnel: UV Intervention
Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.
- FDA’s Obesity Initiative: A Look at Applied Nutrition and Labeling
A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.
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