What started as a plan developed by a team of food scientists in the late 1950s has gradually developed into one of the most prestigious food and safety management systems in the world.
Continue reading The History of HACCP: A Plan with a Purpose
Food safety and food quality are two similar terms that describe two different practices. As a result these terms are sometimes confused or mistakenly used interchangeably. Although safety and quality go hand-in-hand, they should not be confused, as the components that make up the quality of a product determine its overall safety.
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Thermal Processing is a practice that combines temperature and time as a way of eliminating or reducing microorganisms in food products. Through the use of high temperatures, thermal processing heats a product long enough to control the targeted pathogen(s) in the product that are harmful to consumers.Methods of thermal processing, including pasteurization and sterilization, ensure consumer safety while preventing spoilage during the shelf-life of a product. Although both processes are responsible for destroying microbial toxins that lead to foodborne illnesses, they differ in various ways.
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