Your Online Resource for Value-Added Food Processing Assistance See the Brochure for our Workshop Scheduled for April 24, 2008

Food Entrepreneurship Engagement Program

Food Safety
Dr. Richard Linton explains various aspects of food safety with Food Safety and Food Quality Programs.

How do you insure that your product is safe and of consistent quality? Development of a quality control system that includes receipt and storage of ingredients and packaging through final packaged product is essential in maintaining quality and adherence to food safety. Regulations for good manufacturing practices (GMP’S) must be followed, and a coding and recall process must also be established. HACCP (Hazard Analysis of Critical Control Points) training is necessary for processing. Allergens and possible cross-contamination during packaging need to be considered also.

Some key resources for food safety/quality information are:
 
Controlling Food Safety Using the HACCP Approach and Prerequisite Programs Purdue University Food Science.
Food Safety: A Team Approach
Food Allergies: When Food Becomes the Enemy

Purdue University Department of Food Science 745 Agricultural Mall Drive West Lafayette, IN 47907-2009 USA Phone: (765) 494-8256

Food Science Extension Contact: Dr. Kevin Keener