Food Safety Featured Articles
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Study Takes Aim At Meat And Poultry Recall And Prevention Costs
3/18/2015
Recent research from Kansas State University explores five factors that have major financial implications for companies enduring meat and poultry recalls.
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Choosing The Best GFSI Certification And Preparing For Its Audit
3/16/2015
The Global Food Safety Initiative standards certification is not required by regulatory agencies, but is highly valued in the food industry. Though GFSI’s motto is “One Certified, Accepted Everywhere,” one size does not fit all.
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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.
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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.
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What Does The Spike In FSIS FTP Violations Mean?
3/9/2015
The USDA’s Food Safety and Inspection Service issued six recall notices in January due to failure to present regarding 220,000 pounds of imported meat and poultry products. That number represents a significant increase in failure to present violations and likely also indicates the Food Safety and Inspection Service has stepped up enforcement of import documentation.
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The Food Safety Paradox
3/5/2015
New regulations, requirements, and standards have contributed to an increase in the number of food product recalls. On the surface, it appears that the food supply is rife with contamination; a single incident can become instant fodder for endless news reports. While major food-safety events, such as a recent Listeria outbreak from caramel apples that has now affected 11 states, are certainly a cause for concern, overall the food supply is, in fact, actually becoming more and more safe.
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IFSAC's New Method To Evaluate Foodborne Illness Sources
3/4/2015
Knowing which foodborne illnesses are most likely to occur, and in which foods, is essential in preventing future outbreaks of contamination. Three federal agencies have partnered up to develop a new method to estimate common foodborne illness sources including Campylobacter, E. coli O157, Listeria, and Salmonella.
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6 Ways To Reduce Listeria Contamination In Produce Processing
3/2/2015
Listeria contamination is one of the most-common food-safety issues that results in illness and recall. Recent produce contamination events are a reminder that strict attention to cleaning practices is essential in the produce industry.
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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.
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3 Actions For Implementing A Food-Safety Plan
2/26/2015
A recent Food Marketing Institute meeting showcased three basic steps to implement safety recommendations for the produce industry. Though FMI intended the instructions to be for produce handlers in the retail market, they make an excellent starting point for other participants across the food supply chain.