Contamination Control

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Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.  

Making a difference with respect to foodborne illness outbreaks begins with increasing awareness and acceptance of contributing factors, and demands a commitment to following best practices in food handling and preparation.  

Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.

The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.           

The purpose of allergen disclaimers is for the benefit and protection of consumers, but by using this warning label on a product that does not contain allergens, manufacturers can limit accountability and provide cover for inadequate cleaning and/or poorly followed cross-contamination prevention programs.

Recent lawsuits involving disputes over food contamination losses demonstrate that executives at food companies should do more to protect themselves against such risks. Find out what you need to know to protect your brand.

Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.

Recycled oil, which includes both illegally recycled oil and that refined from low-quality meats and overused kitchen oil, can cause significant foodborne illness. Find out how to determine whether your cooking oil is contaminated.

Outsourcing of testing occurs often due to fears of cross-contamination; these fears can be minimized with improved bacterial enrichment methods.

Outsourcing requires companies to address multiple interdependent business and scientific variables in choosing a contract laboratory.