biological hazards

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An overview of listeria impact, detection, and prevention for dairy producers and processors
A guide of useful terms and common practices for conducting and interpreting thermal processing studies.
A series of short videos for appraising and controlling microbiological hazards. Topics covered include microbiological basics, testing for validation and verification, testing food lots, testing for processing control, anatomy of a sample plan, and analyzing results.
Information provided to FDA investigators and inspectors to assist them in their daily activities. It includes instructions for environmental and product sampling.
A question and answer sheet guiding processors through different types of non-thermal and alternative food processing and compares pathogen reduction in various types of produce and shellfish to compare efficacy between methods.
A video describing the need for a pest management system and how to protect against damage from pests.
A lengthy guide examining the impact of salmonella and other pathogens on low-moisture foods, and demonstrating different methods to validate food safety plans targeted at controlling hazards associated with pathogens.
An article that explains the major component of conducting an antimicrobial intervention assessment and how small or very small processors could perform one at their facility. This includes a step-by-step list of activities to perform and formulas for statistical calculations of the data that processors can collect.
An introduction to water activity in food and how it can be used to predict food spoilage. This tool is useful in ensuring the longevity of food.