Corrective actions in food safety require quality assurance tools to inform written procedures for identifying and correcting problems, reducing the likelihood of reoccurrence, and preventing affected food from entering commerce.

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.

Food safety is ensured by developing, implementing, managing and improving processes used to produce safe food.

For many food products, validating and verifying a process sounds like a simple task if the product has been made for years and is considered very safe.

 HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.

When evaluating materials for use in food packaging and other food contact applications, a number of considerations are important.

Packaging materials are part of the food processors’ ingredient list, and it only makes common sense that they should be treated the same as any substance when it comes to food safety.

The evolution of food processing technology is examined by considering generalized examples in which process controls that were once good enough have been replaced by new approaches.

During last decade, a few novel intervention technologies were successfully developed, approved by regulatory agencies and applied as inactivation steps to enhance food safety.

Validation, verification and monitoring are critical components of food safety and quality management programs.