agrosecurity: food safety

Microbiology 101 for Small Meat Processors

A Niche Meat Processor Assistance Network webinar Overview N-60 sampling. Multi drug resistance. Pathogen v. adulterant. Non-0157 STECs. MDR Salmonella strains. Gram negative v. gram positive organisms. CFU, APC, PCR, PFGE.  If you’re a meat processor, you pretty much have to know all this stuff. And if you work with a meat processor, you should probably …

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Hazard Analysis Critical Control Point (HACCP)

HACCP: An Overview The acronym HACCP stands for “Hazard Analysis Critical Control Point” (pronounced ‘hás•sip’). HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this overview are to introduce the topic and to summarize the key components of a HACCP program. HACCP is …

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