Intervention Controls

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

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.

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.

One of our missions as food industry professionals is to persuasively present the best practices in food safety and quality management and improvement to the various stakeholders.

As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.

Processors should conduct an audit of the water and plumbing systems.  

Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.