Contamination Control

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Putting procedures in writing so that they can be carefully followed is a best practice that should be in place in every establishment offering gluten-free or other allergy-safe dishes.

As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.

Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.

A new study shows that Listeria adhesion protein can open the gut epithelial wall, providing an alternate path for the bacterial systemic spread and making this pathogen a highly efficient invasive foodborne pathogen.

A sanitation issue that processors always rank high on their list of concerns is employee compliance with cleaning protocols and policies.

Does packaging pose a risk, and how should it be addressed in your food safety management system?

Management of spoilage organisms is generally accomplished by following Good Manufacturing Practices and Good Hygiene Practices in the winery.

Electron beam is a nonthermal, chemical-free technology that is slowly and steadily making a profound change in the quality and safety of foods, food ingredients and food packaging.

Here is what food and beverage manufacturers and sellers need to know about the expiration of the temporary Proposition 65 safe harbor warning for bisphenol A (BPA) exposure.

A recent study identified and provided industry guidance in determining the safety of oats and other whole grains for the gluten-free market. Does your process meet threshold standards?