Contamination Control

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Biofilms are communities of microorganisms that can form on both living and nonliving surfaces, including those found in food processing plants.

The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.

Think the threat of Ebola is over? Think again. The effects on the food industry is far reaching.  

Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.

The Food and Agriculture Organization estimated that about a quarter of the world’s agricultural produce is contaminated with mycotoxins. Do you know how to prevent these molds from contaminating your food products?

Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.

Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.

The dairy industry in particular has a long history of cooperation and setting standards.

Food allergies are a public health concern that must be addressed from the farm to table.

Food allergy and gluten-free training is an important component of any foodservice operation.