Food Safety
Hazards, controls and regulations that keep products safe, from allergens to acidified foods.
- Food Safety
How to Control Allergen Cross-Contact on Shared Production Lines
A practical allergen management programme for factories that run allergen-containing and allergen-free products on the same equipment, covering risk assessment, scheduling, cleaning validation, testing and labelling across US, UK, EU, Canadian and Australian rules.
- Food Safety
Acid, Acidified and Low-Acid Foods: The pH 4.6 Rule Explained
Why pH 4.6 is the critical line for shelf-stable foods, how US regulations classify acid, acidified and low-acid canned foods, and what each category means for processing, testing and registration.