Process Control

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Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.

The latest technological advancements in microbial contamination control are reviewered.  

The best time to prevent food safety hazards from adversely affecting your operation is before accepting materials from your suppliers.

Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.

There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.

Consumer demand for greater traceability of foods based on safety may eventually be met by industry adoption of greater traceability of foods based on security considerations.

A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.

Despite a small marketshare of about 2% in the beverage category, unpasteurized fruit juices and juice products are associated with a major fraction of reported foodborne outbreaks in the U.S.

In its long history, Fresh Express has set new standards for food safety and quality in the fresh-cut produce industry.

New intervention based on activated lactoferrin can be used as an antimicrobial spray for food applications.