Author: Ruth Petran

Ruth Petran, Ph.D., CFS, is a globally recognized expert in food safety and public health. With extensive technical expertise, Petran effectively manages food safety challenges throughout the supply chain. She brings policies to life and mitigates significant food safety risks. Petran actively engages in academic and professional associations, demonstrating exceptional leadership. Her strengths include technical expertise in food safety and public health, hazard analysis, research application, risk-based preventive controls, and effective risk communication.

Blog | Aseptic Sampling | Dairy Industry | Food Safety | Inline Sampling | Quality Assurance | Representative Sampling

Leveraging Sanitary Survey Sampling for In-Process Quality Control
ByRuth Petran January 15, 2024September 9, 2024

In a typical food plant, appropriate preventive controls are implemented to address the inevitable hazards from a variety of sources to ensure that the resulting products are safe. As part of these programs, we traditionally think of sampling ingredients or finished products to help verify the effectiveness and thorough implementation of these controls. Many food companies…

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Blog | Aseptic Sampling | Dairy Industry | Food Safety | Inline Sampling | Quality Assurance

Importance of Hazard Analysis to Ensure Food Safety with Emerging Food Trends
ByRuth Petran October 9, 2023September 23, 2024

The food market has transformed significantly in recent years, from the year-round availability of fresh produce to emerging niche products like cell-grown meats to online food ordering and delivery services. Consumers have not only created a demand for alternative food options but have been able to directly engage with food manufacturers, which makes the importance…

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Blog | Aseptic Sampling | Dairy Industry | Food Safety | Inline Sampling | Quality Assurance

Preventing Post-Process Contamination: Don’t Lose Sight of the Basics
ByRuth Petran September 8, 2023May 6, 2024

With the World Health Organization estimating that one in ten people get sick and more than 400,000 die from foodborne illnesses each year, a public health focus aimed at decreasing this incidence is needed. The primary goal of the management of risks associated with food is to protect public health by controlling them as effectively…

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Author: Ruth Petran

Leveraging Sanitary Survey Sampling for In-Process Quality Control

Importance of Hazard Analysis to Ensure Food Safety with Emerging Food Trends

Preventing Post-Process Contamination: Don’t Lose Sight of the Basics

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