FSMA demands every food manufacturer or processor have a food safety plan in place. The effectiveness of your HACCP or HARPC plan has everything to do with the personnel designated to draft and implement it.
Aside from the obvious — preventing the spread of foodborne illnesses — tightening up on hand-washing requirements can improve production and reduce costs.
A free tool provided by the FDA, the recently-upgraded iRISK 2.0 is helping users to perform measurable risk assessments of processes and procedures. It is designed to simplify and clarify the process of drafting of food-safety and food-defense plans.
Firefighting equipment is critical to your food facility’s safety and its cleanliness ensures not only proper functionality, but also ensures not being a catalyst of contamination.
ERP software aids the flow of internal, food-processing facility processes and ramps up communication procedures to improve internal functions. It also helps improve data retrieval, and processing. Quality control software should integrate seamlessly with your ERP software to elevate your business further.
There is some confusion over Hazard Analysis and Critical Control Points and the more-recent food-safety plan, Hazard Analysis and Risk-Based Preventive Controls. Here are the key differences.
Another study points to the potential for reusable plastic containers — utilized across the food processing industry — to harbor foodborne pathogens, even after the recommended cleaning cycle.
Because the makers of dietary supplements are adding to the growing list of Generally Recognized as Safe ingredients to get supplements to market faster, food processors are being put at risk for using untested and unsafe ingredients.
One of the largest food producers in the U.S. has been forced to recall more than 62,000 packages of snack crackers due to a packaging error.
Food safety has become a talking point of global proportions, resulting in previously un-thought-of partnerships and information sharing.