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HACCP

HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points can be taken to reduce or eliminate the risk of the hazards being realized. It is used at all stages of food production and preparation processes including packaging and distribution.

HACCP module eases food safety compliance

09-Mar-2009 - Food and beverage companies will find it easier to comply with safety standards thanks to a new Hazard Analysis Critical Control Points module launched by computer specialist EtQ for its Quality /Food Safety Management Software, claims the manufacturer.

Guide aims to help RTE foodmakers reduce listeria risk

18-Dec-2008 - New guidelines can assist ready-to-eat (RTE) food producers in identifying the Listeria monocytogenes risk in their products as well as informing decisions on when and which shelf-life studies are needed.

HACCP software enables complete cycle control, says NWA

12-Dec-2008 - A new software programme manages the complete Hazard Analysis Critical Control Point (HACCP) operational cycle to provide a powerful food safety and quality control system, claims its US developer.

Harmonization urged to improve food supply chain

04-Dec-2008 - A US conference looked at ways to improve food safety through harmonization of global third party food safety audit criteria.

Metal detection tool minimises food loss, says US developer

25-Nov-2008 - A new metal detector targeted at the food processing sector offers minimal loss of good material due to a fast reacting, powerful pneumatic drive for the reject gate, says the manufacturer.

Views sought on UK food safety publication

06-Nov-2008 - The UK Food Standards Agency (FSA) is seeking the views of food manufacturers based in England on its updated guidance for food handlers.

Thermal label is HACCP aid, claims its manufacturer

27-Oct-2008 - A new thermal label can indicate when an optimum temperature has been reached in ovens, dryers, retorts and curing operations, claims a supplier of cold chain and food safety equipment.

Seminar aims to make processors aware of choking hazards

16-Sep-2008 - Food manufacturers, in creating quality products, must be mindful of the potential choking hazards associated with their products, says Intertek.