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Home » Topics » Regulatory » HACCP

HACCP
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ARTICLES

Tips for Optimizing Your Food Safety Plan

November 3, 2020
Reviewing a food safety plan (FSP) can be daunting for manufacturers, but it doesn’t have to be. Use these tips to help optimize your FSP.
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Ingredients Hazard Analysis and Process-Step Hazard Analysis: Why Separate the Two?

Balasubrahmanyam Kottapalli Ph.D. Nancy Dobmeier CQA, CHA Loralyn H. Ledenbach M.Sc.
August 17, 2020
While hazard analysis formats vary slightly from one agency to another, two basic elements are contained in both: hazard Identification and hazard evaluation.
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Hygienic Zoning in Food Manufacturing Factories

Duane Grassmann
October 17, 2019
The design of a robust hygienic zoning program is the result of a thorough risk assessment.
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ISO 22000 Revised

John Surak, Ph.D.
October 17, 2019
Transitioning from the 2005 to 2018 versions of ISO 22000 doesn’t need to be confusing; help is available.
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The Juice Industry’s Commitment to Food Safety

Patricia Faison
August 20, 2019
From the growers’ farm to your refrigerator, safety is the top priority for companies in the juice industry.
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The Evolution of Sanitation and Hygienic Design in Bakeries

December 14, 2018
The bakery industry is gaining a better understanding that there are hazards associated with its products.
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Incorporating Predictive Maintenance into Your Preventive Maintenance Program

April 13, 2018
Preventive maintenance is one of the six basic prerequisite programs that benefits processors in more ways than just food safety.
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Essentials of Hazard Analysis for Process Preventive Controls: Part 2

April 13, 2018
Process preventive controls play an important role in a facility’s food safety plan since they are considered very critical for food safety.  
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“RBHAAPC,”“HACCP Plus,” “HARPC Minus” or “HACCPARBPCPHF”: What’s in a Name?

March 20, 2018
Converting HACCP and HARPC into one food safety plan is easier than it sounds. This article helps you make sense of the alphabet soup of acronyms used in process control.
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Risk/Hazard: Redefining Existing Practices

February 13, 2018
It is useful to understand the background of the incorporation of risk analysis into food safety systems.
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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 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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