http://www.foodquality.com HACCP Topic Rss http://www.foodquality.com/details/article/1480251/How_to_Implement_a_Mycotoxin_HACCP_System.html <p>The use of HACCP systems to guarantee the production of safe food products for consumers has become very popular over the past few decades. The HACCP technique is a logical, straightforward control system based on the prevention of problems; in other words, the HACCP program uses common sense to manage food safety.</p> 2012-02-15T19:31:00Z http://www.foodquality.com/details/article/810037/Automated_HACCP_Can_Improve_Safety.html <p>The food processing industry has done an incredible job of building new industrial automation systems to improve overall production processes, reduce time and cost of production, and increase overall throughput, product yields, and efficiency. In the past 18 months, however, the industry has seen an unprecedented number of supply chain safety and quality failures.</p> 2010-08-15T23:16:00Z http://www.foodquality.com/details/article/809815/HACCP_Principles_Benchmark_for_Food_Safety.html <p>The hazard analysis and critical control points (HACCP) food safety system was developed by the Pillsbury Company, the National Aeronautics and Space Administration, and the U.S. Army Natick Laboratories in the late 1960s to develop foods for the space program.</p> 2010-08-15T14:59:00Z http://www.foodquality.com/details/article/807887/The_Evolution_of_HACCP.html <p>As it approaches its 50th anniversary, hazard analysis and critical control point (HACCP) has repeatedly shown itself to be the most effective system to ensure food safety. The principles can be applied in a variety of venues, from agricultural production to food service, from multinational corporations to small processors in developing countries. It is a systematic approach to building safety.</p> 2009-02-01T02:54:00Z http://www.foodquality.com/details/article/807907/HACCP_Programs_and_Practices_Evolve.html <p>This article is based on three webinars from The Microbiology Webinar Series, co-sponsored by AES-Chemunex, Inc. and Carpe Diem, A Wiley Company. Donald Schaffner, PhD, professor and extension specialist at Rutgers University&rsquo;s School of Biological and Environmental Sciences, was the keynote speaker for both &ldquo;Challenges in Implementing HACCP: Validation and Verification, Quantitative Risk Assessment: Is it the Next Step After HACCP?&rdquo; and &ldquo;Use of Predictive Microbiology to Support HACCP Decision Making.&rdquo;</p> 2008-12-01T03:20:00Z http://www.foodquality.com/details/article/816153/A_Uniform_Approach_to_HACCP.html <p>The federal government has made Hazard Analysis and Critical Control Points (HACCP) the centerpiece of food-safety initiatives. The system is designed to identify, prioritize and control potential problems. Under HACCP, it is every manufacturer&rsquo;s prerogative to rank the severity of the physical, chemical and microbial dangers in a process.</p> 2007-06-01T06:52:00Z http://www.foodquality.com/details/article/878067/Food_Poisoning.html <p>According to federal agencies, over 76 million people contract a foodborne illness in the United States each year, resulting in over 5,000 deaths per year. Most of these people get sick or die from food poisoning that could have been prevented.</p> 2005-10-01T16:01:00Z http://www.foodquality.com/details/article/878207/HACCP_Horsepower.html <p>Under-the-hood technologies like electronic record-keeping software will not only boost HACCP's horsepower, the platforms will also provide food companies better handling when it comes to easily identifying recurring trends and taking corrective actions. That means greater visibility to upper management, a transparency throughout the company and, ultimately, compliance with forthcoming federal regulations.</p> 2005-02-01T02:43:00Z