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Home » Topics » Process Control » Intervention Controls

Intervention Controls
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ARTICLES

Advancing Food Safety across the Frozen Food Industry

Donna Garren, Ph.D. Sanjay Gummalla, Ph.D.
August 17, 2020
The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.
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Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business

Hal King Ph.D.
August 17, 2020
Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.
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Proper Use of Ultraviolet Germicidal Chamber Is Critical to Prevent Disease Introduction

April 21, 2020
The use of ultraviolet sanitization promises to effectively reduce pathogen load on swine farms.
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The Processing Authority in the Era of Novel and Emerging Non-Thermal Preservation Techniques

April 16, 2020
High hydrostatic pressure in combination with heat, involving either an acidified or low-acid food that is intended for ambient distribution, must involve the expert services of a processing authority.
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Blancher Validation Study: Coming Soon to a Blancher Near You!

John W. Raede
December 16, 2019
Time and temperature are the two most important parameters that dictate the use of blanching as a process preventive control
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The Need for a Glove-Use Management System in Retail Foodservice

Hal King Ph.D.
June 18, 2019
Contamination of foods via the hands is ranked highly among risk factors identified during outbreak investigations.
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Radiofrequency Pasteurization of Low-Moisture Foods: Critical Process Control Parameters

Long Chen Jeyamkondan Subbiah Ph.D., P.E.
February 20, 2019
The safety of low-moisture foods is becoming a major concern after several foodborne illness outbreaks in recent years.  
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High-Pressure Processing during Drying of Fermented Sausages to Enhance Safety and Stability

S. Balamurugan Ph.D.
February 20, 2019
Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.
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Is It Time to Change How We Clean and Sanitize Food Contact Surfaces with Reusable Wiping Towels?

August 13, 2018
As hygiene interventions have evolved, some have been found to be too risky for continuation.
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UV Light-Emitting Diodes: The Upcoming Solution for Enhanced Food Safety

August 13, 2018
UV technology has found applications in the food production chain, because it is an effective dry processing method that can improve both food safety and quality parameters.
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More Articles Tagged with 'Intervention Controls'
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March 4, 2021

Environmental Pathogen Management: Working Toward a Preventive Model

LIVE: March 4, 2021 at 4:00 pm EST: This webinar will present a risk-based model for an EPM program, which aligns with international guidelines and expectations. The model offers a pathway for the standardized implementation of EPM in any food company.

March 9, 2021

Using a Quality Management System as a Competitive Advantage

LIVE: March 9, 2021 at 2:00 pm EST: During this webinar, you’ll hear insights, best practices, and lessons learned from an expert panel with experience transforming their quality processes in the food and beverage industry. You’ll also learn how to best leverage rapid digitization to accelerate your quality journey. 

March 16, 2021

How Can Data Science Boost Food Safety?

LIVE: March 16, 2021 at 2:00 pm EDT: Join our live webinar with industry thought leaders to explore the potential power of new technology in improving food safety. We’ll explore how machine learning and big data scanning solutions can help support food safety and traceability when combined with sector expertise.

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Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.
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