Food Safety Magazine

Process Control

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

The Time Has Come for Clear Food Allergen Labeling
The Time Has Come for Clear Food Allergen Labeling

There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.

High-pressure Processing: A Step Toward Sustainability?
High-pressure Processing: A Step Toward Sustainability?

High pressure-processed product has environmental benefits compared to conventional, heat-treated product in terms of the decreased energy required for processing.

Polyethylene Terephthalate: The Safety of Bottled Water
Polyethylene Terephthalate: The Safety of Bottled Water

Most people consider bottled water to be a safe and healthy alternative to other packaged beverages.

Food Safety Guide: Emerging Challenges, New Directions
Food Safety Guide: Emerging Challenges, New Directions

Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.

Why HACCP Systems are Prone to Failure
Why HACCP Systems are Prone to Failure

The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.

Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing
Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing

It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.

Trends in Food Packaging: Borrowed Expertise
Trends in Food Packaging: Borrowed Expertise

Food packagers can borrow insight from the pharmaceutical industry for the best approaches to use for safe packaging.

Supplier Management: Six Steps to Selecting the Right Supplier
Supplier Management: Six Steps to Selecting the Right Supplier

Selecting the right ingredient supplier may seem like an onerous process for your supply chain, but this is an important food safety-related decision.  

FDA’s Food Contact Substance Notification Program
FDA’s Food Contact Substance Notification Program

This article describes how to submit a Food Contact Substance notification to FDA and how the food contact notification review process works.

Top Tips to Make Your CIP and COP Systems Work For You
Top Tips to Make Your CIP and COP Systems Work For You

Here are a few tips to best-practice approaches in using CIP and COP systems to their fullest potential as process control measures.

Formulating Food Safety: An Overview of Antimicrobial Ingredients
Formulating Food Safety: An Overview of Antimicrobial Ingredients

Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.

The Total Plant Food Safety Audit: Rating Your Overall System
The Total Plant Food Safety Audit: Rating Your Overall System

For companies engaged in the manufacture or distribution of food products ensuring food safety is a key business activity.

Using the C-A-S-H System in Retail Operations
Using the C-A-S-H System in Retail Operations

There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.

Food Safety and Risk Assessment
Food Safety and Risk Assessment

Management, especially senior management, has a responsibility to identify and mitigate risks within the organization.

Validating Food Safety Controls
Validating Food Safety Controls

Today, different types of validation need to be done on the manufacturing equipment that is used to produce the product.

How Should Packaging Be Addressed in Your Food Safety Program?
How Should Packaging Be Addressed in Your Food Safety Program?

Every food contact package must be manufactured from materials that are approved by the regulatory agencies as acceptable for food contact.

Food Safety Interventions: Reducing Risk from Farm to Table
Food Safety Interventions: Reducing Risk from Farm to Table

The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.

Building an Effective Calibration Program
Building an Effective Calibration Program

All instruments used for ensuring quality, safety, sanitation and legal compliance must be calibrated.

Storage Considerations for Opened Packages of Ready-to-eat Meats
Storage Considerations for Opened Packages of Ready-to-eat Meats

The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.

Cook-chill Reduced-oxygen Packaging in Retail and Foodservice Operations
Cook-chill Reduced-oxygen Packaging in Retail and Foodservice Operations

The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.

More Results: