Temperature Measurement in Food Processing The relationship between food processing, temperature, and the hazard of pathogens is well documented. Quality control personnel can meet the risk-based preventive control for this hazard by measuring temperatures at critical in-plant control points. However, if proper care is not taken, even the measurement equipment and process can introduce hazards.…
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HACCP and HARPC: Which Regulates Your Food Manufacturing Plant?
What is HACCP and HARPC? Facility managers are hard pressed to make sure that their food processing production meets the requirements of multiple regulations. Not knowing which regulations apply to your facility is one of the most common mistakes you can make. Two major and often confused regulations are the HACCP and the HARPC. The…
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When Measuring Meat Temperatures Matters
The U.S. meat processing industry is extensively regulated to ensure quality production and safe consumption. It is the responsibility of the food manufacturer to monitor production and maintain safe temperatures throughout the process. If the manufacturer does not comply with the USDA’s Food Safety Modernization Act and other local, state and federal regulations, actions may…
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TEGAM helps you implement an effective HACCP strategy
The food safety strategy known as Hazard Analysis and Critical Control Point (HACCP) was first developed as a way to ensure that food for astronauts was safe. Now, it's pervasive throughout the food industry. HAACP focuses on preventing hazards that could cause food-borne illnesses by applying science-based controls, from raw material to finished products. Instead…
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