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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

Dr. 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

Larry Keener, CFS, PA, PCQI
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!

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

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

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

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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January 14, 2021

How Your Food Safety Program Can Overcome the Challenges of Pathogen Detection

On Demand: PerkinElmer is proud to present an in-depth panel discussion on the challenges within pathogen testing and how the development of the company’s Solus One range helps support food safety.

January 27, 2021

How FDA Is Integrating the Blueprint for Smarter Food Safety

LIVE: January 27, 2021 at 2:00 pm EST: In this webinar, you will learn how to identify opportunities to bring mutual reliance to life across the country and hear about current examples of successful rollouts.

February 25, 2021

Global Food Safety Culture Series: Europe

LIVE: February 25, 2021 at 3:00 pm CET (9:00 am EST): The Global Food Safety Series meets you where you live! Its purpose is to help food safety professionals discover the unique characteristics of the cultures in which their companies operate around the world by exploring five distinct regions: Europe, Australia, Asia, North America, and Latin America. Join us for the first in the series covering Europe on February 25!

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Trends in Food Safety and Protection

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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