Process Control

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Part two of a series covering the application limitations of HACCP and what can be done by the food industry to address these limitations and the controversies surrounding them.

Jana’s Classics’ founder and president Jana Taylor discusses the critical elements of successful allergen control programs in the food supply chain.

The Hazard Analysis & Critical Control Points (HACCP) system as a routine component of a food company’s food safety program and its limitations upon implementation is explored.

The value of Hazard Analysis & Critical Control Points (HACCP) has been acknowledged by food regulators around the world as many nations have mandated such systems for certain types of foods produced within or shipped to their country.  

Food safety practices are discussed from from the traditional foundations of human morality and ethics.  

The contamination and/or growth of pathogenic bacteria in acidic food products, fruit juices and fruit-based drinks is of great concern.

Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.

As consumers search for better tasting, low-preparation foods, the food industry will continue to develop packaging, ingredient and processing options.

Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.

The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.