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On-Site Kill Step Consulting Takes Your Facility’s Validation to the Next Level
On-Site Kill Step Consulting Takes Your Facility’s Validation to the Next Level
Time and temperature. Not only are they important to the baking process, but both are necessary to kill harmful pathogens at the point of production, ensuring food safety and maintaining consumer confidence in your brand and products. But how do you validate the kill step as a food safety control?
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Tip of the Week: The Extent and Scope of Product Testing and Environmental Monitoring
Tip of the Week: The Extent and Scope of Product Testing and Environmental Monitoring
Building on our FSMA tip of the week series, let's take a look at verification activities as they relate to environmental and product testing. Pending the release of guidance documents from the FDA on this subject, we know that environmental hazard analysis is required if your product is considered to be ready-to-eat (RTE), which includes raw and processed foods that do not have formulation controls to significantly minimize pathogens.
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HACCP Deviations
HACCP Deviations
When a food facility deviates from the critical control points (CCPs) in its HACCP program, it can be attributed to a couple of reasons. Either the CCP itself failed or the staff failed to follow the HACCP plan.
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