The control of pathogenic microorganisms such as Salmonella, E. coli and Listeria is of paramount importance to the food industry. While food microbiology safety is regulated in some industries, (i.e., meat, poultry, seafood, juice) for most food manufacture, microbial safety can only be assurred through control of pathogens in the environment, process and raw ingredients.

The majority of food processors have a real need for a pathogen control plan that encompasses their plant environment. Confirmation of pathogens in the process line or finished product is too late! Prevention is the key to maintaining a safe product. At HAPA, we have experienced, professional microbiologists that can assist you in the development of a "cost-effective" plan to assure control of pathogenic microorganisms in the environment. We use a "zoning" approach that is accepted and recommended by regulatory agencies and industry professionals alike. A well-developed pathogen control plan can actually reduce overall analysis costs by minimizing in-process and finished product testing! Please contact us for further information.

Learn more on how HAPA can work for you by reading this document. Download this document here (Please note that this PDF is large - over 1MB - and will take up to half an hour for dialup internet users to download. If you prefer a hard copy of this document, please contact us here and we will be happy to provide one to you).