HACCP

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Prevention is the key to food safety. Why Hazard Analysis Risk-based Preventative Controls (HARPC) is more robust than HACCP.

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

The food industry and regulatory agencies have both been reluctant to suggest that consumers bear some responsibility for the safe handling of foods.

What exactly makes a foodservice company best-in-class or world-class in food safety?  

Changes to several ISO standards were initiated at the Fifth Plenary Meeting of ISO Subcommittee 17 in Copenhagen, Denmark in 2014.  

Cooperative Extension faces many challenges and opportunities as the system moves into its second century.

The Certified Angus Beef brand was founded by Angus cattle rancher members of the American Angus Association.

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

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.