Microbial Hazards: Practical Strategies for Control
Microbial hazards are the sharp edge of risk in the food industry. Label errors and minor non-conformities might cause headaches; pathogens shut plant
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Managing Temperature Control in Food Processing
Managing temperature control in food processing is one of those topics that sounds simple on paper—“keep cold foods cold and hot foods hot
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Preparing for SQF or GFSI Certification Audits
SQF and other GFSI-benchmarked certifications are not vanity badges. They’re commercial passports. Retailers, distributors, and co-manufacturers
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How Real-Time Monitoring Improves Food Safety
Food safety leaders don’t need platitudes—they need control. Real-time monitoring delivers exactly that: continuous visibility into condit
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Managing Corrective Actions After an Audit Finding
Audit findings happen—even in mature programs. What separates high-performing organizations from the rest is not whether they get findings, but
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Simplifying Preventive Controls for Small and Medium Processors
A Step-by-Step Approach to Compliance, Efficiency, and Growth For small and medium-sized food processors, navigating preventive controls can feel l
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HACCP vs. HARPC: What Processors Need to Know
No fluff, just the facts. If you make, pack, or hold food, you live in two worlds: the classic HACCP mindset (Codex/USDA heritage) and the HARPC minds
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How to Create a Strong Recall and Withdrawal Program
How to Create a Strong Recall and Withdrawal Program Food recalls and product withdrawals are among the most serious events a food compan
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What Inspectors Look For During a Food Safety Audit
What Inspectors Look For During a Food Safety Audit Food safety audits can feel like final exams: you either prove control or you expose gaps. The
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Allergen Swabbing: Why Validation is Essential
Executive summary Allergen control remains one of the most scrutinized and high‑impact areas in Food safety. Swabbing programs are widely
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