Intervention Controls

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The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.

Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.

The use of ultraviolet sanitization promises to effectively reduce pathogen load on swine farms.

High hydrostatic pressure in combination with heat, involving either an acidified or low-acid food that is intended for ambient distribution, must involve the expert services of a processing authority.

Time and temperature are the two most important parameters that dictate the use of blanching as a process preventive control

Contamination of foods via the hands is ranked highly among risk factors identified during outbreak investigations.

The safety of low-moisture foods is becoming a major concern after several foodborne illness outbreaks in recent years.  

Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.

As hygiene interventions have evolved, some have been found to be too risky for continuation.