by Spectacular Team | Apr 7, 2025 | Food Safety Questions
TL;DR – A HACCP plan (Hazard Analysis and Critical Control Points) is a proactive system to identify and mitigate hazards in food production. In this guide, we’ll explore who needs a HACCP plan, when it’s required, the seven core HACCP principles, and how rapid,...
by Spectacular Team | Apr 7, 2025 | Food Safety Questions
TL;DR: This in-depth guide covers key pathogen testing terms, the most common foodborne pathogens, and today’s cutting-edge testing methods—from classic cultural approaches to labless, rapid detection that helps protect your brand and your consumers in record time. If...
by Spectacular Team | Mar 29, 2025 | Food Safety Questions
Pathogen detection refers to the process of identifying harmful microorganisms like bacteria, viruses, or parasites in a given sample, whether it’s food, water, or environmental surfaces. Traditionally, this has involved collecting a sample and sending it to a...
by Spectacular Team | Mar 28, 2025 | Food Safety Questions
Labless rapid food pathogen testing involves detecting harmful microorganisms (like bacteria, viruses, and parasites) on-site, without relying on an external laboratory’s equipment or turnaround schedules. Instead of sending samples away for days, producers use...
by Spectacular Team | Mar 28, 2025 | Food Safety Questions
Rapid food pathogen testing is the process of quickly identifying harmful microorganisms, such as bacteria, viruses, or parasites in food products, often within hours instead of days. By using advanced on-site or “labless” detection methods, food producers can...
