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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.