Explore the role of social responsibility for food companies in the February/March 2018 edition of Food Safety Magazine. Also read about controlling Listeria monocytogenes with antimicrobial coatings, the importance of periodic equipment cleaning, risk/hazard practices and much more!
Routine cleaning is typically focused on product contact surfaces, areas adjacent to product contact surfaces that require minimal disassembly and the immediate environment.
The Sustainable Supplier Development Program operates as an inclusive development scheme that integrates food safety into business objectives and sustainability.
Food allergens are a major safety concern for a segment of the population, yet it is not always possible to completely avoid including any of the eight major food allergens in a product.
Corporate social responsibility initiatives are by no means solely found in the food industry, but they seem to have a direct influence over many facets of food safety and quality.
Understanding how Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC) fit together is the first step toward implementing both as preventive food safety plans.
The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.
Leaders come and go in companies, and it is an ongoing challenge for food safety professionals to educate and engage senior leaders to take ownership of food safety.