Nancy Eggink is the business development director at Mérieux NutriSciences (www.merieux nutrisciences.com). She is a member of International Association for Food Protection and serves as the vice-chair of IAFP’s Dairy Quality and Safety PDG.
How does the Food Safety Modernization Act (and specifically Preventive Controls for Human Food) affect your Hazard Analysis Critical Control Point (HACCP), food safety plans and your Quality Control Laboratory?
Shelf life can be defined as the length of time a pasteurized product remains in good quality at a specified temperature after it is placed in its final container. Sanitation, for purposes of this article, refers to prevention of microbiological hazards and more specifically ensuring a hygienic environment.