Enhancing Food Safety Management by Understanding the Role of Filtration

by Kathleen S. Berry*, Pall Corporation

Food Safety in a process managed under HACCP1 principles is achieved by applying a proactive program to analyze, identify, control, monitor, correct, verify and document critical control points in the process. If a critical control point in the system fails to perform as required, this can result in adverse effects that can impact food safety. Even in the absence of formal HACCP procedures, the production of a safe food product is contingent upon the proper functioning of carefully selected and maintained equipment to satisfy process requirements.

Filtration is a process step that can provide critical protection of food products during various manufacturing stages. While some filtration is geared solely to removing coarse or fine particles that only impact the sensory attributes of a product, other filtration steps influence physical, chemical and microbiological safety.

Click to expand/collapse this sectionPhysical Contaminant Removal
Click to expand/collapse this sectionChemical Contaminant Removal
Click to expand/collapse this sectionMicrobiological Quality
Click to expand/collapse this sectionSecuring Water Quality
Click to expand/collapse this sectionUnderstanding Filtration Performance
Click to expand/collapse this sectionFilter Integrity Monitoring
Click to expand/collapse this sectionConclusion
Click to expand/collapse this sectionReferences and Footnotes