Ready-to-eat

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A Cannabis edibles panel identifies industry best practices and challenges as this growing market moves forward.

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.

For ready-to-eat food processors, developing and implementing pathogen environmental monitoring programs are important parts of their sanitation controls.

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

The bakery industry is gaining a better understanding that there are hazards associated with its products.

There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.

Although snacks are one of the safest foods in the market, it is still critical to implement the necessary procedures to attain the highest level of food safety and quality.

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

As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.

Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.