Process Control

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Low-acid aseptic filling is the process of bringing together a commercially sterile product with a commercially sterile package in a sterile environment.

The food industry has implemented a number of approaches to food safety inspection through the years, including finished product testing, and GMP and HACCP verification audits.

Electronic HACCP should also support the data collection and handling associated with assignable cause and corrective action logging.

Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.

Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.

Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.

ISO 22000 defines what is expected to ensure the production of safe food, given the implementation of proper prerequisite programs and HACCP plan.

Experts agree that pathogen contamination of produce growing in fields may be reduced by applying Good Agricultural Practices.

Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.

Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.