Process Control

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The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.

One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.

The Food Safety Modernization Act will modernize current Good Manufacturing Practices regarding manufacturing, processing, packaging and holding of human foods.

Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.  

Since the Great Pet Food Recalls of 2007, pet food manufacturers have been under scrutiny. How has the industry fared in the last 9 years? 

Food allergies are a real and growing public health issue.  

 HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.

Nestlé S.A., which has operations in 197 countries with 339,000 employees, has expanded its dairy factory in Jalisco, Mexico, transforming it into the company’s first “zero water” manufacturing site in the world.

Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.