Resources

Is your risk assessment complete? E.coli, Listeria, Salmonella, Campylobacter, Vibrio, etc. The long list of bacterial pathogens have become common to those managing & developing food safety plans. However, when sitting down for your review of hazards in your HACCP & HARPC plans, it can be easy to forget that bacteria aren’t the only microbes associated with food. In fact, a large share of foodborne illness are caused by viral threats.

Managing food safety & quality in fruit & vegetable processing is challenging and extremely dynamic; variable supply chains, seasonal quality issues, minimal pathogen mitigations, and short shelf-life often leaves little time to make critical decisions.

Are you stuck on the proverbial micro testing loop? Do you submit a sample to the lab, get a non-compliant result, fill out some paperwork, visit a field and then just start right back over at step one? If so watch this webinar on how to fix those issues.

You walk the field, you pick some product, and you drop it off at the lab for testing. Not long after, you hear back your sample is presumptive. Now what?