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

Noroviruses in Shellfish and Other Foods: Challenges of the 21st Century
Noroviruses in Shellfish and Other Foods:  Challenges of the 21st Century

Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.

Ingredient Chain of Custody: Impact on Food Safety
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.

How Wendy's Prevents Foreign Material in Its Meat Supply: A Proactive Approach
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.

Fresherized Foods: Success Under Pressure
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.

Evolution of HACCP: A Natural Progression to ISO 22000
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.

Breaking the Perishable Products Paradigm: Hurdle Technology Solutions from Field to Fork
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
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.

Building a World-class Allergen Control Program, Part 1
Building a World-class Allergen Control Program, Part 1

Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.

Evaluating Labeling Exemptions for Food Allergens
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.

The 7 Deadly Sins and 7 Heavenly Virtues of Food Safety: A Catechism of HACCP
The 7 Deadly Sins and 7 Heavenly Virtues of Food Safety: A Catechism of HACCP

Food safety practices are discussed from from the traditional foundations of human morality and ethics.
 

BEYOND HACCP: Current Controversies in the Application of HAACP Systems, Part 1
BEYOND HACCP: Current Controversies in the Application of HAACP Systems, Part 1

The Hazard Analysis & Critical Control Points (HACCP) system as a routine component of a food company’s food safety program and its limitations upon implementation is explored.

BEYOND HACCP: Constraints to HACCP Implementation in Developing Countries
Constraints to HACCP Implementation in Developing Countries

The value of Hazard Analysis & Critical Control Points (HACCP) has been acknowledged by food regulators around the world as many nations have mandated such systems for certain types of foods produced within or shipped to their country.
 

Date Marking: Food Waste Concern Heightens Issue
Date Marking: Food Waste Concern Heightens Issue

Although date labeling of food has a long history, it has become more visible in the past few years as attention to and concern about food loss and waste have heightened.

Attaining Clearances for Food-Packaging Materials
Attaining Clearances for Food-Packaging Materials

To determine whether a food package can be legally marketed around the globe, one must consider many factors related to the packaging of the food item.

From Aseptic to Zip Pouch: Basic Packaging Material & Line Control
From Aseptic to Zip Pouch: Basic Packaging Material & Line Control

The best time to prevent food safety hazards from adversely affecting your operation is before accepting materials from your suppliers.

It’s What’s on the Outside that Counts
It’s What’s on the Outside that Counts

It is possible to be highly successful with own-label brands.

 

Utilization of Steam Heat Generated via Microwave Energy
Utilization of Steam Heat Generated via Microwave Energy

This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.  

Shipping and Receiving for Food Safety
Shipping and Receiving for Food Safety

Shipping and receiving are integral parts of all food processing and warehousing operations, both large and small.

Food Packaging Inks and Coatings: Achieving Safety and Compliance
Food Packaging Inks and Coatings: Achieving Safety and Compliance

Regulations for using inks and coatings in food packaging tend to cause much confusion and concern for those involved.

Modern Meat Safety: A Technological Toolbox
Modern Meat Safety: A Technological Toolbox

What has the industry been doing over the past 30 years to make meat safer?

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