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Home » Topics » Contamination Control
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Contamination Control

  • Contamination Control
    • Chemical Control
    • Physical
    • Microbiological Control
    • Allergen Control
    • Cross-Contamination

Image courtesy of: Riccardo_Mojana (iStock / Getty Images Plus)

Contamination of food, beverages, and water includes physical, chemical, and microbiological concerns, as well as allergens (the Big 9, formerly the Big 8).
Contamination Control RSS FeedRSS
Keeping Glass and Brittle Plastic Out of Products

Keeping Glass and Brittle Plastic Out of Products

The objective of a glass and brittle plastic program is to minimize the potential for cross-contamination of food, ingredients, and packaging to ensure that foods and ingredients are safe and will not result in an injury or illness to end users.

By: Richard F. Stier, M.S.
Read Article

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Areas of Focus

  • Chemical Control
  • Physical
  • Microbiological Control
  • Allergen Control
  • Cross-Contamination

Podcasts

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Authors

  • Caitlin karolenko
    Caitlin Karolenko Ph.D.
  • Mark seyfert
    Mark Seyfert M.Sc.
  • Eric wilhelmsen
    Eric Wilhelmsen Ph.D., CFS
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Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

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    Get Ahead of Spoilage in Food Manufacturing with Metagenomics for Preventive Monitoring

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  • Pigeons are one of the most common pest birds at food processing facilities.
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