Intervention Controls

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Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.

An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.

An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.

Foodborne disease continues to be of major concern to public health officials, food manufacturers, academic researchers and consumer protection groups worldwide.

Although microbiological contaminants often take center stage in discussions about food safety and quality control in food plants, chemical contaminants and their residues also remain as significant safety and quality issues for food processors. 

The process of hard surface disinfecting is an integral component of a comprehensive cleaning protocol in the food processing and foodservice industries.

What has the industry been doing over the past 30 years to make meat safer?

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.