Articles By Laurel Maloy

1. Are The Right People On Your HACCP Or HARPC Team? 3/13/2015

   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.

2. How Good Hand-Washing Practices Can Positively Impact Your Food-Making Business 3/11/2015

   Aside from the obvious — preventing the spread of foodborne illnesses — tightening up on hand-washing requirements can improve production and reduce costs.

3. The FDA’s iRISK 2.0 Is Helping Make Food-Safety Compliance Easier 3/10/2015

   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.

4. Is Clean Firefighting Equipment Part Of Your Food-Safety Plan? 3/10/2015

   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.

5. 7 Considerations When Updating Quality Control Software 2/27/2015

   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.

6. Explaining Differences Between HACCP And HARPC 2/27/2015

   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.

7. Is There Risk From Using Reusable Plastic Containers In Food Processing? 2/25/2015

   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.

8. Is GRAS Being Used To Skirt Stricter NDI Requirements? 2/24/2015

   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.

9. Packaging Error Prompts 32 State Recall 2/23/2015

   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.

10. The USDA’s New Collaboration In The Interest Of Food Safety 2/20/2015

    Food safety has become a talking point of global proportions, resulting in previously un-thought-of partnerships and information sharing.