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listeria testing in food manufacturing
Author By CREM Co Labs Editorial BoardPosted on

What Is the Difference Between MFHPB‑30 and Rapid Listeria Tests for Regulatory Closure in Food Manufacturing?

MFHPB-30 and rapid Listeria tests serve very different roles when regulators are involved. This article explains why MFHPB-30 carries the most weight for CFIA decisions on plant closures and reopening, where rapid methods add operational value, and how a hybrid testing strategy reduces downtime while protecting regulatory credibility.
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Author By CREM Co Labs Editorial BoardPosted on

Which Microbiological Methods Are Acceptable to CFIA and Health Canada for Listeria Testing in Foods and Food Plants?

Selecting Listeria testing methods in Canada is now a regulatory and business-critical decision. This guide explains which microbiological methods are acceptable to CFIA and Health Canada, how Category 1, 2, and 3 methods differ, and how to build a Compendium-aligned, defensible testing strategy that protects your data, products, and brand.
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Author By CREM Co Labs Editorial BoardPosted on

How Do I Redesign My Food Plant Environmental Monitoring Program to Meet Health Canada’s Listeria Policy?

Health Canada’s updated Listeria policy has raised expectations for environmental monitoring in ready-to-eat food plants. This guide explains why legacy EMPs fall short, what regulators now expect, and how to redesign a risk-based, data-driven Listeria program that stands up to CFIA and Health Canada scrutiny while supporting stable operations.
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Author By CREM Co Labs Editorial BoardPosted on

What Microbiology Documentation Do I Need Ready for a Sudden CFIA Food Safety Inspection?

When a CFIA inspector arrives without notice, microbiology documentation determines whether the visit stays routine or escalates. This guide explains the microbiology records CFIA expects, common documentation gaps that trigger enforcement, and how to build an audit-ready system that protects your operation, products, and reputation.
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Validating Dry Food Safety: Challenges and How CREM Co Labs Helps Processors Meet Them
Author By CREM Co Labs Editorial BoardPosted on

Validating Dry Food Safety: Challenges and How CREM Co Labs Helps Processors Meet Them

Dry foods, such as pistachios, spices, cereals, and milk powders, may appear low risk due to their lack of moisture. But in reality, they can harbor dangerous pathogens like Salmonella, Listeria monocytogenes, and E. coli O157:H7 that can survive for long periods in dry environments (1,2). These organisms don’t need water to persist, and some, like Salmonella, can become more heat-resistant when suspended in low-moisture, high-fat food matrices (3)......
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