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HACCP - Articles and news items

How restaurants can improve profits with correct food temperature control

Industry news  •  29 August 2016  •  Testo

Proper temperature control is essential for restaurants looking to improve safety scores say Testo a leading specialist on HACCP (Hazard Analysis and Critical Control Points)…

New HACCP web tool for your business

Industry news  •  30 May 2014  •  The Food Standards Agency

MyHACCP offers free step-by-step online guidance to food manufacturing and other food businesses on how to make sure you’ve got effective HACCP-based controls…

The Food Safety Modernisation Act: A food manufacturer’s perspective

Issue 2 2012  •  7 May 2012  •  Lilia M. Santiago-Connolly, Senior Manager Food Safety, Heinz North America and Kurt E. Deibel, Chief Quality Officer, Heinz North America

Food manufacturers in the US regulated by the Food & Drug Administration (FDA) are preparing for forthcoming challenges related to the Food Safety Modernisation Act (FSMA) which was signed into law by President Obama on 4 January 2011. The globalisation of the food supply, the aging population and an improved understanding of the food safety paradigm through better surveillance are some of the major reasons this act was needed. In general, the food industry is very supportive of this law and is working collaboratively with the Agency to develop regulations that focus on risk prevention.

FSMA is focused on four key themes: Prevention; Inspection; Compliance and Response; Import Safety and Enhanced Partnerships.

Prevention is focused on identifying known food safety hazards through the supply chain from growing, harvesting, processing, distribu – tion and finally consumption. The complexities of a global supply chain with diverse processing, products and go to market strategies makes this initiative complex. The FDA has written a detailed proposed rule on Preventive Control and at the time of the completion of this article, the rule was not available for review. The proposed rule should require food manufacturers to establish a comprehensive sciencebased food safety plan that includes the evaluation and identification of known or reasonably foreseeable hazards, monitoring the effectiveness of the identified preventive controls, and a plan in place for verification and corrective actions to prevent recurrence of any failures.

HACCP: The rise of the prerequisites

Issue 6 2011  •  4 January 2012  •  John Holah and Edyta Margas, Campden BRI and Robert Hagburg, Benjamin Warren, Judy Fraser-Heaps and Sara Mortimore, Land O’Lakes

This article introduces concepts and ideas about the nature and potential control of microbiological cross-contamination in a food manufacturing environment. The concepts and opinions shared do not necessarily represent the policies and/or programs used by the companies represented by the authors.

Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness1,2. In most HACCP or other hazard analysis-based food safety systems, cross contamination is controlled and managed predominately by prerequisite programs (PRPs). PRPs can be defined as the measures that provide the basic environmental and operating conditions in a food operation that are necessary for the production of safe and wholesome foods3, such as cleaning and disinfection and personnel hygiene. The implementation of an appropriate PRP is also seen as the foundation on which a good HACCP plan is built and there are many examples of best practice to follow for each prerequisite (PR) at an international level4, via retailers requirements5 or from recognised food research bodies6-8 or trade associations9,10.

There is little information, however, on how to align the use of specific PRs to control actual routes of cross-contamination in food pro – cessing plants.

Flexible solutions for every application

Industry news, News  •  7 March 2011  •  METTLER TOLEDO

With ISO 22000 set to become the global HACCP based international food safety standard, pressure is on food manufacturers to ensure their production lines can meet these demands…

New Food Digital Issue 2 2010

Past issues  •  7 March 2010  •  

In this issue: Exploring the relation between nutrient bio-accessibility and the structural quality of tissue based food systems, Relating Microbiological Risk Assessment (MRA) to HACCP, Show Preview: FOODEX 2010

Microbiological safety of chocolate confectionery products

Issue 4 2009  •  12 December 2009  •  Anett Winkler, Corporate Microbiology, Kraft Foods R&D

For many years, low moisture foods, such as chocolate, were regarded as microbiologically safe due to the inherent product characteristics. Water activity levels below 0.6 would prevent any microbial growth, whereas water activities below 0.85 would prevent proliferation of pathogenic / toxin formation by toxigenic microorganisms[1]. A water activity of >0.6 and <0.85 would potentially allow for xerophilic yeasts / moulds growth that are of importance in spoilage of those foods. In addition to the low water activity, other antimicrobial parts of the ingredients had been thought to contribute to the microbiological safety of those products[2].

Use of molecular techniques in the food industry

Issue 2 2009  •  1 June 2009  •  Mieke Uyttendaele and Andreja Rajkovic, Laboratory of Food Microbiology and Food Preservation, Ghent University

Microbial analysis in foods is an integrated part of management of microbial safety in the food chain. Both competent authorities and individual food business operators use microbial analysis for monitoring of the actual situation and trend analysis in order to detect emerging risks. For compliance testing to defined microbiological criteria or assessment of the performance of management strategies based upon HACCP, microbial analysis is also a valuable tool. Molecular techniques, especially the polymerase chain reaction (PCR), are one of the most important rapid methods for the sensitive and specific detection of pathogenic micro-organisms.

The ISO 22000 series – global standards for safe food supply chains

Issue 2 2009  •  1 June 2009  •  Jacob Færgemand, Sales and Technical Director Food, Bureau Veritas Certification

The launch in September 2005 of the ISO 22000 series, developed by ISO technical committee ISO/TC 34, Food products, signalled the arrival of a truly global option for ensuring safe food supply chains. This article gives a technical overview of the different standards in the series and how they can be put to use.

ISO 21469: is it really necessary?

Issue 2 2009  •  1 June 2009  •  Sid Stone, Managing Director, InS Services

Some of you may have read details of the standard ISO 21469 which covers ‘Safety of Machinery – Lubricants with Incidental Product Contact – Hygiene requirements,’ and may wonder why the food industry or the lubricants industry need yet another standard to which they should adhere.


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