Intervention Controls

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Pest management is a critical component of food safety programs worldwide.

N-halamine sanitizers have superior efficacy against a broad spectrum of microorganisms, a lack of toxicity to humans, stability and low cost.  

For many food products, validating and verifying a process sounds like a simple task if the product has been made for years and is considered very safe.

Recent advances in nanotechnology may provide a unique alternative intervention method to address the problem of foodborne diseases.

Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.  

The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.

One solution to solve biofilm contamination in food processing plants is to inoculate the production environment with probiotic microorganisms proven to be inhibitory to pathogens.

Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.  

 HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.