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TACCP-threat-assessment
Food Safety

TACCP: HACCP for threat assessments

Threat assessment and critical control point applies well-understood HACCP principles to protect food and beverage products from intentional and malicious contamination.
Wayne Labs
Wayne Labs
March 11, 2016
Nanjing, China, September 18, 2002: “Police have arrested a snack bar owner who confessed to spreading lethal rat poison into the food of his business rival on Saturday morning, killing 38 people and leaving hundreds seriously ill.”—China Daily.
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Battling-pathogens-in-produce
Food Safety

Battling pathogens in produce

Produce is increasingly becoming associated with foodborne illnesses due to a growing number of reported outbreaks.
Debra Schug
Debra Schug
March 4, 2016
Food writer Michael Pollan’s famous mantra, “Eat food, not much, mostly plants,” seems to have made an impact on consumers who are demanding fresh produce.
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VACCP Risk assessment
Food Safety

VACCP: HACCP for vulnerability assessments

Vulnerability Assessment and Critical Control Point applies well-understood HACCP principles to protect food and beverage products from fraud and adulteration.
Wayne Labs
Wayne Labs
February 17, 2016
Endorsed by GFSI, VACCP (Vulnerability Assessment and Critical Control Point) is based on HACCP.
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Food scare?
TECH FLASH

Food scare?

Recalls don’t have mean the end of the world for a brand, if manufacturers use the media to win back trust.
Jeremy Gerrard
Jeremy Gerrard
January 25, 2016

More than half of consumers say they are interested in hearing the producer’s side of the story. 


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Arthur Schuman Inc. tests cheeses
Food Safety

Preventing food fraud

The economically motivated adulteration of food is an elusive, criminal act with the potential to cause public health issues, brand damage and monetary losses.
Debra Schug
Debra Schug
January 25, 2016
Since the 2008 recession, companies and global organizations have reported an uptick in food fraud, spurring initiatives to address the growing concern about it.
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