High hydrostatic pressure in combination with heat, involving either an acidified or low-acid food that is intended for ambient distribution, must involve the expert services of a processing authority.
Food safety is ensured by developing, implementing, managing and improving processes used to produce safe food.
For many food products, validating and verifying a process sounds like a simple task if the product has been made for years and is considered very safe.
HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.
When evaluating materials for use in food packaging and other food contact applications, a number of considerations are important.
Packaging materials are part of the food processors’ ingredient list, and it only makes common sense that they should be treated the same as any substance when it comes to food safety.
During last decade, a few novel intervention technologies were successfully developed, approved by regulatory agencies and applied as inactivation steps to enhance food safety.
Validation, verification and monitoring are critical components of food safety and quality management programs.
Ishida IX-GA X-ray technology can enhance a food processor's product safety program by detecting not only foreign objects but also imperfections unrelated to contamination.
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.
Aquaponics, a sustainable food production system that combines traditional aquaculture (raising aquatic animals) with hydroponics (cultivating plants in water) in a symbiotic environment.
Today, different types of validation need to be done on the manufacturing equipment that is used to produce the product.
All instruments used for ensuring quality, safety, sanitation and legal compliance must be calibrated.
A FSMS is only as strong as its weakest link. It is critical that both corporate headquarters and all of a company’s processing plants have a strong verification program.
Monitoring water activity is a Critical Control Point for many food industry operations.
Records should be maintained that document a processed food’s safety and compliance with government regulations.
Foreign material such as glass, wood, metal, fruit pits, bone or stones have the potential to cause injury.
The Hazard Analysis and Critical Control Points system is a universally recognized approach for preventing food safety failures.
It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.