HACCP monitoring is made easier with automatic sensing technology such as a hand-held sensor that instantly judges the freshness of a protein by gauging the bacteria level. Also, labels that can be applied to the exterior of packaging can signal when a product is spoiled with a simple color code. In the realm of food safety, the movement is well along to automate the HACCP process with electronic sensors at each critical control point to track and warn about out-of-temperature ...

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