Process control in food safety describes engagement with processes, procedures, and practices that help monitor and ensure the safety and quality of food during production and processing.
Packaging food safety concerns include the materials of construction for packaging and all food contact surfaces, as well as the labeling information on the packaging.
An important part of a food safety plan, process validation is the process of gathering information on how to produce food products safely and applying that knowledge to food manufacturing procedures.
Many food processors are currently struggling to understand how best to respond to a notice they recently received from an important customer – a prominent big box retailer – about its changing requirements regarding foreign material (FM) inspection.
Beginning in September, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will implement a new sampling program to verify allergen label claims on ready-to-eat (RTE) foods.
The European Food Safety Authority’s (EFSA’s) new Food Enzyme Intake Model (FEIM) web tool helps the food industry and consumers estimate dietary exposure to specific food enzymes per manufacturing processes.
Food spoilage is the result of several factors, one of which is the level of moisture in the food. Flash freezing can be used to reduce spoilage in plant-based milk. Several interventions can improve quality and safety, especially with regard to packaging.
There's zero tolerance for birds inside your food processing plant. You want to humanely remove them and then utilize strategies to deter them from ever coming back. IFC can help.
Before aseptically processed food and beverage products are released for distribution and sale, they must meet specific criteria to ensure that they adhere to regulatory requirements and consumer expectations
Aseptic processing and packaging have emerged as paramount methods in ensuring the safety and quality of consumer packaged goods. Understanding the nuances and regulatory requirements of aseptic processing is crucial to delivering products that meet the highest standards of food quality and safety.
As PFAS risks become more understood, regulations more robust across jurisdictions, and litigation more common, it is critical that food and beverage companies understand their specific PFAS risks
This article discusses state bans on PFAS in food packaging and how the patchwork legislative approach by states makes it important for manufacturers and distributors to understand each ban to ensure that they comply with applicable requirements.
June 26, 2024 commemorates 50 years since the monumental debut of the first Universal Product Code (UPC) barcode scan. While the UPC has endured for 50 years, new two-dimensional (2D) barcodes, such as QR codes powered by GS1, are emerging on product packaging with a range of benefits.
The U.S. Food and Drug Administration (FDA) has sent a warning letter to Bimbo Bakeries USA Inc. for listing “contains” statements for major food allergens on the labels of products that do not actually contain the listed allergens. The warning letter follows an FDA statement denouncing a trend of food manufacturers attempting to circumvent allergen cross-contamination requirements by exploiting loopholes around “may contain” label statements.
Kerry recently celebrated the opening of a new BSL-2-certified Food Protection and Preservation Lab at the company’s Beloit Innovation Center in in Beloit,
Wisconsin.
On Demand: From this webinar, attendees will gain insight into identifying and controlling common foreign object considerations and hazard pairs within food processing and foodservice environments.
On Demand: In this webinar, technical experts will explain what a system breach is, how to manage and reduce system breaches, and how to design breaches out of a system to help prevent pathogen contamination in dry and low-moisture environments.