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Home » Topics » Process Control » Intervention Controls

Intervention Controls
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The Need for a Glove-Use Management System in Retail Foodservice

Hal King, Ph.D.
June 18, 2019
Contamination of foods via the hands is ranked highly among risk factors identified during outbreak investigations.
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Radiofrequency Pasteurization of Low-Moisture Foods: Critical Process Control Parameters

Long Chen Jeyamkondan Subbiah Ph.D., P.E.
February 20, 2019
The safety of low-moisture foods is becoming a major concern after several foodborne illness outbreaks in recent years.  
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High-Pressure Processing during Drying of Fermented Sausages to Enhance Safety and Stability

S. Balamurugan Ph.D.
February 20, 2019
Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.
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Is It Time to Change How We Clean and Sanitize Food Contact Surfaces with Reusable Wiping Towels?

August 13, 2018
As hygiene interventions have evolved, some have been found to be too risky for continuation.
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UV Light-Emitting Diodes: The Upcoming Solution for Enhanced Food Safety

August 13, 2018
UV technology has found applications in the food production chain, because it is an effective dry processing method that can improve both food safety and quality parameters.
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Electron Beam Technology: A Platform for Safe, Fresh, and Chemical-Free Food

April 1, 2018
Electron beam is a nonthermal, chemical-free technology that is slowly and steadily making a profound change in the quality and safety of foods, food ingredients and food packaging.
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A New Approach to Solving the Problem of Sprout Safety

February 13, 2018
Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.
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Using Biopreservation to Meet Natural Additive Needs

June 15, 2017
Can biopreservatives answer the call for “clean” labels?
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Targeting Biofilms with Cold Plasma: New Approaches to a Persistent Problem

June 15, 2017
Biofilms represent, at best, a persistent harborage for native microbes and, at worst, a source of ongoing contamination (and recontamination) with human pathogens.
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Radio-Frequency Heating for Low-Moisture Foods

June 13, 2017
Low-moisture foods have low water activity, making it harder for microorganisms to utilize water in the food matrix.
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April 19, 2023

FDA’s Food Safety Culture—Advancing Culture Throughout the Supply Chain

Live: April 19, 2023 at 2:00 pm EDT: The fourth and final in this webinar series focuses on Core Element 4 of the New Era blueprint, Food Safety Culture and where it's headed in the future. 

May 8, 2023

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The 25th annual Food Safety Summit is the industry's premier event connecting food safety professionals throughout the supply chain with timely, actionable information and practical solutions to improve food safety! Learn about the most recent outbreaks, contaminants, and regulations from leading subject matter experts. Evaluate the most effective solutions with interactive exhibits from leading suppliers. Connect and network with a community of food safety professionals throughout the supply chain. 

May 18, 2023

How Chlorine Dioxide Effectively Supports Your Facility's Food Safety Program

Live: May 18, 2023 at 2:00 pm EDT: Join the expert at IFC to learn more about how chlorine dioxide treatments can support your food safety program. 

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