Good Manufacturing Practices

Information on commercial food processing and good manufacturing practices, including courses in hazard analysis critical control point (HACCP), food safety and sanitation for food manufacturers, and preventive controls for human food. Also covers specific education for dairy food processors.

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Eradicating Listeria Monocytogenes From Slicing and Packaging Environments
Eradicating Listeria Monocytogenes From Slicing and Packaging Environments - Articles Articles
Now is the time for the mushroom industry to take all possible measures to minimize risks for Listeria contamination More
Method for Validating Thermal Sanitization of Mushroom Disk Slicing Equipment
Method for Validating Thermal Sanitization of Mushroom Disk Slicing Equipment - Articles Articles

Method for Validating Thermal Sanitization of Mushroom Disk Slicing Equipment

Luke LaBorde, Ph.D., Ramaswamy C. Anantheswaran, Hilary Tobin

This study demonstrates the feasibility of thermal sanitization treatment to eliminate L. monocytogenes at niche sites within slicer heads without requiring complete disassembly. More
Food Entrepreneurs
Food Entrepreneurs - Articles Articles

Food Entrepreneurs

Luke LaBorde, Ph.D.

Are you looking to start a new food business? Are you an existing business looking for information on how to maximize your profitability? More
Slicer Alert to all Fresh Mushroom Packers and Shippers
Slicer Alert to all Fresh Mushroom Packers and Shippers - Articles Articles
Mushroom packers and shippers are advised to review their sanitation practices with special focus on the control of Listeria in areas where product cross-contamination can occur. More
Control of Listeria monocytogenes In Mushroom Growing and Packing Environments
Control of Listeria monocytogenes In Mushroom Growing and Packing Environments - Articles Articles
In recent years, awareness of Listeria monocytogenes as a potential microbial contaminant in ready-to-eat foods has increased. More