Listeria Also known as Listeria monocytogenes, L.m. What is Listeria? Listeria is a Gram positive, non-spore-forming motile foodborne pathogen. L.m. is a serious biological hazard that is often addressed by food processing operations to prevent foodborne diseases.1 Listeria has been found in food products, such as: Poultry products Milk and dairy products [...]
Gluten-free Certification What is Gluten-free Certification? Gluten-free certification is a document which indicates the successful meeting and implementation of a certain set of criteria established by a third-party certification (TPC) agency/body regarding the manufacture of “free-from-gluten-products.” The process involves the completion of a series of plant audits and laboratory data analysis. An [...]
Hygienic Design of Pumps What is the Hygienic Design of Pumps? Pumps are ancillary equipment which are used in virtually any food processing plant. The main purpose of a pump is to push fluid materials through pipeline by means of pressure. Pumps are closed systems that come into direct contact with food [...]
Certificate of Analysis (COA) for Bakery Ingredients What is COA for Bakery Ingredients? A certificate of analysis (COA) for bakery ingredients is a formal and official document that ingredient suppliers send, along with product shipments, to bakeries to provide analytical results which ideally conform with established technical specifications (quantitative and qualitative).1 A [...]
Regulatory Overview What is Regulatory Overview? Regulatory overview deals with the regulatory landscape concerned with food safety. Maintaining clear food safety guidelines allow bakers to take proactive and preventive measures to manage risks associated with everyday operations. Aspects involved in food and bakery regulatory landscape include: Good manufacturing practices and plant hygiene [...]
Hygienic Floor Design What is Hygienic Floor Design? Hygienic floor design where food processing takes place is a very important component of a productive and safe manufacturing operation. This concept is essentially a preventive measure for food safety management. Setting proper hygienic design allows bakers to proactively tackle plant sanitation issues. Adequately [...]
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 [...]
HACCP What is HACCP? Hazard Analysis Critical Control Point (HACCP) is the foundation of any food safety program. HACCP is a systematic approach to food safety management that aims at identifying and evaluating the food safety hazards (biological, chemical and/or physical) that are likely to occur at any stage in the food [...]
Food Defense What is food defense? Food defense is a set of measures, strategies, procedures, and policies to prevent intentional and economically motivated adulteration of foods throughout the supply chain. It is vital for the prevention of intentional adulteration of foods from acts intended to cause wide-scale harm to public health, including [...]
Environmental Monitoring What is Environmental Monitoring? Environmental monitoring (EM) is a planned sequence of samplings, observations, and measurements used to evaluate the effectiveness of microbiological agents in food processing facilities.1 EM is a key prerequisite program (PRP) that determines whether or not cleaning and sanitation procedures and frequencies are effective.2 The scope of [...]
