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

Technological advances in analytical chemistry make it possible to detect chemicals in food matrices at extremely low levels.

 Food safety has been identified as a top priority by AOAC International.  

All aspects of cleaning and disinfection methods should be incorporated into the internal audit program of the food processor to ensure it is meeting the standards desired.  

One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.

As an industry, we are early in addressing food fraud and are in a great position to establish a firm foundation before—or while—laws and standards are being developed.

Raw meat and poultry products sold direct-to-consumer may carry higher concentrations of harmful bacteria compared with those produced commercially.

Proactive compliance with U.S. Food and Drug Administration (FDA) current Good Manufacturing Practices (cGMPs) and Hazard Analysis and Critical Control Points (HACCP) regulations may minimize your exposure to contamination outbreaks and recalls, government investigations and lawsuits.

At present, it is unclear who at a food company is a “qualified individual” for purposes of implementing the new requirements of the Food Safety Modernization Act (FSMA).

The federal government has recently trained its most potent weapon—criminal prosecution—on the food and beverage industry. Learn how to minimize the risk to your company.