Effective sanitation programs are critical for food product safety, protecting the health and safety of consumers, employees, and companies.
Sanitation for Cereal Product Processing Plants Begins with a Plan. J. Dirksen, Cereal Foods World 56(4):148, 2011.
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The complexity of the food supply chain requires management of the entire system, from farmer to consumer across sourcing, transportation, production, and distribution. Storage of Cereals.Pages 107-120 in: Principles of Cereal Science and Technology, 3rd ed. J. A. Delcour and R. C. Hoseney, AACCI, 2010.An Overview on Fusarium Mycotoxins in the Durum Wheat Pasta Production Chain.A. Visconti and M. Pascale, Cereal Chemistry 87(1):21, 2010.Preventing the Next Recall: Predicting the Future by Learning from the Past.S. Hood, AACCI Annual Meeting, 2011.
Screening and detecting mycotoxins and pathogens in incoming ingredients and final products is an important step in managing risks.Near-Infrared Spectroscopic Method for Identification of Fusarium Head Blight Damage and Prediction of Deoxynivalenol in Single Wheat Kernels.K. H. S. Peiris et al., Cereal Chemistry 87(6):511, 2010. Nanotechnology for Food Safety.B. Park, Cereal Foods World 54(4):158, 2009.Industry Needs for Early Warning and Integrated Management Systems for Harmful Mycotoxins.D. Ortiz, AACCI Annual Meeting, 2011.