New CIRAS’ Tool Shows Food Makers Where to Start in Controlling Contamination
Angela Shaw stood smiling in a room full of food industry safety experts last month and compared the process they were practicing to visiting a family clinic.
“Just like when you go to the doctor,” said Shaw, an assistant professor of food safety in Iowa State University’s Department of Food Science and Human Nutrition. “They ask you a series of questions, and at the end they go, ‘I think I know what’s wrong with you.’ ”
In this case, the questions pertained not (directly) to human health but to the safety of food manufacturing machines.