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A short video that explains the difference between cross-contact vs cross-contamination of different foods, and how each can make people sick.
This brief article outlines some of the definitions and requirements of creating acidified foods and how to safely process them.
A guide of useful terms and common practices for conducting and interpreting thermal processing studies.
A guide through some common technical terms and symbols used in thermal processing and its research.
A document explaining some of the new regulations introduced in 21 CFR 117 (Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food), useful definitions, summaries of the different subparts, and includes examples of which subparts may apply to different foods.
Keywords: GMPs, HARPC, definitions
A short video that explains the difference between validation and verification, as well as the role that both play in food safety.