The terms hazard and risk are significant building blocks for the organization of risk-based food safety plans. Unfortunately, these terms are not clear for some personnel working in food manufacturing facilities. In addition, there are few examples of active learning modules for teaching adult participants the principles of hazard analysis and critical control points (HACCP). In this study, we...

The current study set out to evaluate how individuals walk through apertures created by different stationary obstacles. Specifically, we examined whether the passability of apertures differed between human and pole obstacles by quantifying aperture crossing behaviors such as the critical point. Participants walked an 8m path toward a visible goal located at the end. Two obstacles were positione...

The in-plane optical anisotropy (IPOA) in InAs/GaSb superlattices has been studied by reflectance difference spectroscopy (RDS) at different temperatures ranging from 80 to 300 K. We introduce alternate GaAs- and InSb-like interfaces (IFs), which cause the symmetry reduced from D 2d to C 2v . IPOA has been observed in the (001) plane along [110] and [1[Formula: see text]0] axes. RDS measurement...

With food expenditure growing about 7.67% from 2010 through 2012, the demand for organic food through the retail sales medium is anticipated to increase consumer food expenditure. Produce enters the market primarily through supermarkets and grocery stores, after it originates from large farms in the U.S., Mexico and South America. However, there are numerous small farms that are certified organ...

The Institute of Food Technologists has issued this Scientific Status Summary to inform readers of recent innovations in food packaging materials.

Consumers expect the food they purchase to be safe. Governments seek to provide them with assurances of food safety through regulation, but additional steps are needed to more fully address the issue. Producers are increasingly aware of their responsibility in this area and are working in concert with other segments of the agri-food industry. Hazard analysis critical control point-based (HACCP)...

There is rising concern for food safety as it relates to all phases of food production and preparation from “farm to fork." The growing importance of food safety in schools is evident with the recent adoption of the following food safety position statement by the American School Food Service Association (ASFSA, 2002): “ASFSA will initiate and support collaborative efforts to ensure that schools...

Quantitative microbiological risk assessment (QMRA), predictive modelling and HACCP may be used as tools to increase food safety and can be integrated fruitfully for many purposes. However, when QMRA is applied for public health issues like the evaluation of the status of public health, existing predictive models may not be suited to model bacterial growth. In this context, precise quantificati...