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
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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
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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
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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
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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
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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
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Food safety practices are discussed from from the traditional foundations of human morality and ethics.
- BEYOND HACCP: Constraints to HACCP Implementation in Developing Countries
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.
- Innovations In Technology: Promising Food Safety Technologies
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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
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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
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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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