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A guide for producers of shelf-stable acidified foods and low acid canned foods on completing FDA documentation
The FSPCA training curriculum to guide processors though the PC rule. Topics covered include biological, chemical, physical, and economically motivated hazards, verification and validation procedures, record keeping procedures, process preventive controls, resources for food safety plans, sanitation preventive controls, supply chain preventive controls, recall plans, worksheets, templates, and examples.
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.
A guide to purchasing, using, and maintaining a pH meter
Requisite Scientific Parameters for Establishing the Equivalence of Alternative Methods of Pasteurization
A detailed scientific examination of alternatives to pasteurization that still allow some level of food safety, possibly even equivalent to pasteurization
A brief article explaining the difference between verification and validation and their role in safe food processing.