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Home » Topics » Process Control » Intervention Controls

Intervention Controls
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Intervention controls involve the addition of control measures into a process to reduce and, ultimately, prevent or eliminate food safety risks.

ARTICLES

lettuce, berries, melons, carrots

FAO/WHO Publishes Report on Commodity Specific Microbial Interventions for Fresh Fruits, Vegetables

baileehendersonmay23.jpg
Bailee Henderson
September 14, 2023

The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) recently published a Joint FAO/WHO Expert Meetings on Microbial Risk Assessment (JEMRA) report on commodity specific prevention and control measures for microbial hazards in fresh fruits and vegetables.


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people working on food line

Critical Questions for HACCP Implementation

Wasi Asghar
June 20, 2023

Food business operators must ensure that their HACCP teams are motivated, dynamic, and knowledgeable, and that they correctly identify and outline all possible hazards for their product.


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people's hands in blue gloves picking up crisps in a food factory line

The Value of Mistake Proofing

Janna Hamlett, Ph.D.
April 24, 2023

Ensuring that non-conforming product is never created—or at least never arrives at customers' doorsteps—is invaluable in the food industry. Reduced downgrade, less rework, and decreased out-of-specification product are all benefits of mistake proofing.


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rotisserie chicken leg on plate

FAO/WHO Review Codex Guidance on Pre- and Post-Harvest Control of Campylobacter in Poultry

March 15, 2023

The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meeting on Microbial Risk Assessment (JEMRA) on the pre- and post-harvest control of Campylobacter in poultry meat was convened to review recent data and evidence, and to provide scientific advice on control measures for thermo-tolerant C. jejuni and C. coli in the broiler production chain.


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food scientist

Food Safety Objectives: The Nexus among Preventive Controls, Validation, and Food Safety Assurance

The Food Safety Objective concept is compatible with the foundational precepts of process validation
Larry Keener CFS, PA
February 6, 2023

Proving food safety is a monumental challenge, if not an impossibility. However, with the appropriate tools and techniques one can confirm, with a high degree of statistical confidence, the effectiveness of a preventive control for reducing a specified hazard to an acceptable level or concentration that is consistent with achieving public health objectives.  


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cheese making

FAO, WHO Report on STEC Controls for Meat and Dairy, Listeria in RTE Foods

baileehendersonmay23.jpg
Bailee Henderson
October 14, 2022

The Food and Agriculture Organization of the United Nations (FAO) recently published two reports—one on control measures for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy products, and another reviewing Listeria monocytogenes attribution, characterization, and monitoring in ready-to-eat (RTE) foods.


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stocking apples

Supplier Food Safety: Boots on the Ground and Going Beyond the Checklist

A higher level of risk assessment requires a closer level of supplier scrutiny
Andrew Kesler
June 8, 2022

Food companies that prepare fresh food items often source individual ingredients from primary suppliers. The food safety risk is typically controlled at primary supplier plants or farms; however, the food safety stakes are high. It is necessary to have "boots on the ground" to assess how food safety and quality programs are integrated with the front-line operation for those suppliers who mitigate food safety risk on the behalf of a receiving company.


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cow and pig in pasture

Comparison of Beef and Pork Slaughterhouses Find Better Food Safety Controls in Large-Scale, Beef Facilities

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Bailee Henderson
June 7, 2022

A recent study evaluated and compared the level of conformity with food safety requirements in cattle and pig slaughterhouses, for which large-scale and beef facilities scored better, on average.


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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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More Articles Tagged with 'Intervention Controls'
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September 26, 2023

Foreign Object Control: Best Practices in Food Processing and Foodservice

Live: September 26, 2023 at 2:00 pm EDT: From this webinar, attendees will gain insight into identifying and controlling common foreign object considerations and hazard pairs within food processing and foodservice environments. 

October 19, 2023

Beat the Recall: Effective Allergen Control in Food Manufacturing

Live: October 19, 2023 at 2:00 pm EDT: From this webinar, attendees will learn how to implement a program to control allergens in food processing facilities and prevent allergen cross-contact. 

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