What are the Requirements for Validation of HACCP Prerequisite Programs?
Updated Dec. 10, 2025 Defining HACCP Prerequisite Programs HACCP Prerequisite Programs (PRP) are defined as “practices and conditions needed prior...
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The Role of HVAC Systems in the Food Industry: Ensuring Air Quality and Product Safety
The development and evolution of Food Safety Plans for each individual food production facility has included the implementation and upgrading of...
How Blockchain Food Traceability Improves Supply Chain Transparency
“Transparency” became the buzzword beginning in 2015; food companies implemented transparency initiatives in response to “lack of consumer trust”. A...
Control of Listeria monocytogenes in Ready-to-Eat Foods Through Environmental Monitoring
Control of Listeria monocytogenes in ready-to-eat foods is a critical priority for food safety and regulatory compliance. The genus Listeria is...
Radiological Hazards in Food
The FDA “Hazard Analysis and Risk-based Preventive Controls for Human Food” regulation, referred to as Preventive Controls for Human Food (PCHF),...
Listeria monocytogenes: A Familiar Foodborne Pathogen
Listeria is commonplace in environments throughout the food chain and has been isolated from fecal, soil, water, vegetation and various other...
How Salmonella Survives in Low Moisture Foods – and What You Can Do About It
Traditionally, there are specific product groups that are associated with illnesses from foodborne pathogens. For example, retail deli meats are...