The concept of using water activity as a means of controlling foodborne illness in the retail food industry is a relatively recent addition to the applied science of food safety.

An organized management control program is the key for success when it comes to the prevention of cross contamination in food production and service areas.

The process audit is a powerful tool. It allows the auditor to go beyond inspecting the cosmetic issues in a plant.

There is a grave misunderstanding in our industry that the ATP monitoring system is a “bug test” when it really is a “dirt test.”

It has been proven repeatedly that handwashing plays a key role in both personal health and food safety in food manufacturing and foodservice/retail operations.

The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.

As discussed, FDA must meet its environmental responsibilities under the National Environmental Policy Act for all major and final agency actions.  

If plumbing or other water storage and transport facilities in the food manufacturing plant or restaurant are substandard, water safety and quality can be seriously affected.

Food laws and regulations throughout the world mandate that manufacturers of foods and ingredients produce safe and wholesome products.  

While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.