Intervention Controls

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Foreign material such as glass, wood, metal, fruit pits, bone or stones have the potential to cause injury.  

As a result of the increase in food allergies, every restaurant operator and foodservice professional is on notice. Not only are tastes changing due to dietary restrictions, menu design now has life or death consequences—and operators are looking for solutions.  

Although the importance of reducing antibiotic resistance is universally acknowledged, the details of how to identify best management practices and environmental Critical Control Points remain to be articulated.  

The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.  

Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.

Anritsu recently debuted Detection360™, a proprietary process to advance quality control programs and ensure superior ROI by securing all points of detection within the processing environment, while also reducing risks associated with unwanted contaminants or missing items in a company's products.

Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.  

There is work to do to help the public understand livestock production and the practices associated with it.  

The bottom line is that the internal audit program like ISO 22000 is a systems approach to verifying that procedures are being followed as documented.  

Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.