29 05, 2018


Pasteurization What is Pasteurization? Pasteurization is the process of heating up a liquid food to a certain temperature for a certain amount of time to reduce or partially destroy the microbial population present in it.  Used frequently in milk processing, this method of heat treatment is used to eliminate: Spoilage microorganisms Pathogenic [...]

9 05, 2018

HACCP Plan for Bakeries

HACCP Plan for Bakeries What is a HACCP Plan for Bakeries? An HACCP plan for bakeries is an output document of the Hazard Analysis and Critical Control Points (HACCP) Study. It specifies the strategies to be followed to assure control of physical, chemical and biological hazards based on the seven principles of [...]

6 04, 2018

Wheat Allergy

Wheat allergies are one of the eight most common allergens in the United States. Wheat Allergy What is a Wheat Allergy? Wheat allergies are a type of food allergen caused by the body producing histamine to attack certain proteins in wheat. Wheat allergies are one of the eight most common [...]

6 04, 2018

Tree Nut Allergy

Tree nut allergies, including almonds, are among the top eight food allergens in the U.S. Tree Nut Allergy Includes walnuts, macadamia nuts, pecans, pistachios, chestnuts, almonds, hazelnuts, Brazil nuts, coconuts, and pine nut allergens What is a Tree Nut Allergy? Tree nut allergies are among the most common eight allergies [...]

6 04, 2018


Traceability What is Traceability? Traceability is the ability to track a product or ingredient from its source to its final destination. In the food industry, an ingredient or other product is traceable when it can be followed from its source through its production, processing, distribution, and sale. Traceability is the backbone of [...]

6 04, 2018

Temperature Control

Temperature Control What is temperature control? Temperature control is a set of procedures, strategies, measurements, and conditions established to meet and maintain the standards and specifications of a given product and/or process regarding temperature.  It is vital for food safety assurance and is used: to process food products to give desired quality [...]

6 04, 2018

Soybean Allergen

A soybean allergen is an adverse reaction by the body to proteins found in soybeans. Soybean Allergen What is a Soybean Allergen? A soybean allergen is an adverse reaction by the body to proteins found in soybeans that cause a host of negative symptoms. Soy allergies are among the top eight [...]

6 04, 2018

Shellfish Allergy

Shellfish allergens, including crustaceans, are among the eight most common allergens in the U.S. Shellfish Allergy Also Known As: Crustacean Allergy, Mollusk Allergy What are Shellfish Allergies? Shellfish allergens are one of the most common food allergens in the world, and the most common food allergen in the United States [...]

6 04, 2018


Self-inspections What are Self-inspections? A self-inspection takes place when a facility examines its own processes. The facility may be looking for potential safety hazards or quality concerns, or simply making sure it is compliant with regulations. Food facilities can conduct these self-inspections to be better prepared for third-party audits, especially when inspections [...]


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