[ October 8–11, 2019    McCormick Place    Chicago, IL USA ]

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Tag Archives: Food Safety

The Food Processing Suppliers Association (FPSA) today released the list of sessions that will make up the PROCESS EXPO U educational program as part of this year’s PROCESS EXPO, taking place October 8–11, 2019 at Chicago’s McCormick Place. This exceptional technical program will take place on the PROCESS EXPO show floor and has been designed […]

Plant derived polyphenolic compounds are well known for their bioactivities such as antioxidant and anti-inflammatory action in the human system, which would have important implications in health maintenance and chronic disease risk reduction.  The health outcome of the polyphenolic compounds are related to the amounts, the specific chemical structures present in the plants, and bioavailability/bioactivity […]

The story of low moisture foods. Low moisture foods are foods which are naturally low in moisture or where moisture has been purposefully reduced, typically by drying. Historically, not much concern was given to the safety of low moisture foods as microorganisms cannot grow in these conditions.  The majority of the food industry was operating […]

The FDA Food Safety Modernization Act Preventive Controls for Human Food identifies four types of preventive controls. The first type of preventive controls is Process Preventive Controls. When developing a Food Safety Plan for Preventive Controls for Human Food, after the preliminary steps (product description, flow diagram and process descriptions) and the Hazard Analysis (identifies […]

In previous blog posts, we’ve looked at the new ways food facilities must identify and evaluate food safety hazards, as well as the types of controls they need to put in place. In this one, we’ll examine another large piece of the FSMA pie: documentation. FSMA changes the requirements for mandatory recordkeeping and documentation of […]

With the shift from Hazard Analysis and Critical Control Points (HACCP) to Hazard Analysis and Risk-Based Preventive Controls (HARPC), the Food Safety Modernization Act (FSMA) has redefined the way food facilities must treat food safety hazards. This article reviews the new two-step hazard analysis required under HARPC. Step 1: Hazard identification In step one, the […]

For most food facilities, the Food Safety Modernization Act (FSMA) introduces a new requirement to implement risk-based preventive controls. But, what exactly are they? The FDA defines preventive controls as “those risk-based, reasonably appropriate procedures, practices, and processes that a person knowledgeable about the safe manufacturing, processing, packing, or holding of food would employ to […]

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