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HACCP: What It Is and What It Isn’t

Devon Zagory, Ph.D., Davis Fresh Technologies, LLC From: The Packer. August 16, 1999. “HACCP programs aren’t always right for the produce industry.” Increasing concern about food safety has prompted a lot of discussion of the role of HACCP in the produce industry and many questions remain unanswered. What more can the industry do to ensure… Continue Reading

Wash Water Sanitation: How Do I Compare Different Systems?

Devon Zagory, Ph.D., Senior Vice President Food Safety & Quality Programs Davis Fresh Technologies, LLC davisfreshtech.com Wash Water Sanitation. Product wash water, if not properly sanitized, can become a source of microbiological contamination for every piece of product that passes through. It is a widespread misconception that chlorinated wash water cleans and/or sterilizes produce as… Continue Reading