Process Control

RSS

The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.

The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.

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.

Selecting the wrong conveyor belts can lead to food contamination, product recalls and, ultimately, loss of consumer confidence.

As your company’s most valuable asset, it is essential to protect your products from all sources of cross-contamination.

Introduction of new processing technologies also requires analytical procedures for the determination of which biomolecules are affecting food quality.  

High pressure-processed product has environmental benefits compared to conventional, heat-treated product in terms of the decreased energy required for processing.

Today, different types of validation need to be done on the manufacturing equipment that is used to produce the product.

Microbial growth niches occur when moisture, nutrition, time and growth-conducive temperatures occur in a non-sterile environment.

FDA has strict standards of quality and clear standards of identity for bottled water that protect consumers.