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Traceability can be viewed from the perspectives of record keeping, the physical commingling of product, and the challenges when several foods are vehicles for a common source of contamination.

The challenge with all of these fresh-cut, RTE products is that they were not getting any processing step required to eliminate the hazards that may exist on the raw materials.

Part 2 of what processors expect to focus on in the year 2020.  

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

Only one big thing matters most in the IQF vegetable world: cleaning. 

Growing fruits and vegetables free of microbial, chemical, and physical contamination continues to be a challenge, especially in developing countries. Here we share best practices.  

How using the right vendors can reduce food safety risks in your operation.

Washing and rinsing the produce with water alone are not sufficient to eliminate pathogens.

Industry must take it upon ourselves to ensure that our supply chain is sound. It’s the best defense against food fraud we could have.

The Center for Produce Safety answers crucial produce-specific food safety questions, providing science-proven results that are ready to use in the real world. It has successfully fostered a truly unique partnership, bringing together leaders from industry, government, and academia.