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

Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks
Non-Thermal Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Fruit-based Drinks

The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.

Low-Oxygen Packaging with CO: A Study in Food Politics That Warrants Peer Review
Low-Oxygen Packaging with CO: A Study in Food Politics That Warrants Peer Review

Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.

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.

Quality Control of Botanical Ingredients
Quality Control of Botanical Ingredients

A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.

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.

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: 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.
 

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.

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.

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.

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.

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.

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.

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.

Ready-to-Eat Foods: Preserving the Trust of the Consumer
Ready-to-Eat Foods:  Preserving the Trust of the Consumer

Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.

Innovations In Technology: Promising Food Safety Technologies
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
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.

See What’s Below the Surface with Guided Microwave Spectrometry
See What’s Below the Surface with Guided Microwave Spectrometry

 

 

 

 

 

On Air: Preaching What We Practice
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.

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