Nancy H. Eggink

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.

Minimize risk, maximize quality with sound QC and QA practices

Under FSMA, dairies need to identify hazards that require a preventive control, including an analysis to verify the safety of ingredients.

Nancy H. Eggink

March 13, 2017

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?

Good sanitation can improve shelf life

Follow the four components that are necessary for effective cleaning. And then don’t forget to sanitize.

Nancy H. Eggink

October 10, 2016

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.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.

Nancy H. Eggink

ARTICLES

Minimize risk, maximize quality with sound QC and QA practices

Good sanitation can improve shelf life

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