Check out the October/November 2013 edition of Food Safety Magazine, featuring discussions on economically motivated adulteration, thermal processing and food safety, Soleris® technology, chemical hazards and much more!
The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
Detecting the presence of those same spoilage organisms in a food processing environment before they have had a chance to multiply exponentially is not so easy.
To combat food safety challenges, quality systems and quality assurance are vital to maintain accurate, valid and reproducible food pathogen testing results.
Laboratories should have quality-control procedures for monitoring the validity of all tests and calibrations undertaken, including the use of certified reference materials.
With a little planning upfront and by focusing on key aspects of the plumbing system design, it is relatively simple to have a plant that is safe from contamination and easy to maintain.
