Can a food plant consistently produce safe food if its sanitation program works only on paper? A food manufacturing facility may have a comprehensive HACCP plan, documented procedures, and modern processing equipment. However, these controls can be weakened when food residues, microorganisms, allergens, chemicals, and other contaminants are not effectively removed from equipment and the production environment. Food plant hygiene and sanitation involve more than making a facil

What happens when a threat to food safety is not accidental, but deliberate? Most food safety programs are designed to prevent unintentional biological, chemical, physical and allergen hazards. However, food businesses must also prepare for deliberate acts that may compromise products, facilities, operations and supply chains. Food defense and food fraud address two different types of intentional risk. Food defense protects food and related operations against malicious acts i