In this segment of Food For Thought: FSMA’s Produce Safety Rule, Jennifer McEntire, VP food safety & technology at United Fresh Produce Association, and Maile Gradison Hermida, partner with Hogan Lovells, discuss how the FDA will enforce FSMA’s Produce Rule, how FSVP intersects with the rule, and some of the rule’s sanitation requirements.
What articles were our readers most thankful for in November? Take a look back at last month by reviewing the 10 most-popular articles that appeared on Food Online in November.
Your CEO probably won't notice if you start a production run an hour late. But, if you start production on time without inspecting the environment, taking corrective actions, and sanitizing the environment, your product may be forced into withdrawal or a recall… and your CEO will know you in a very intimate and negative way.
In my previous column, I described the first step to convert a HACCP plan into a preventive control food safety plan. Once you have addressed CGMPs and other key requisite programs (SSOPs, etc.), you are ready to start creating and implementing the actual food safety plan.
2017 was an incredible year for food safety filled with challenges in identifying key issues having a pivotal impacton the F&B industry. That said, I believe these five food safety topics brought revolutionary changes to the way the food industry tackled food safety issues and will alter how we approach food safety and how we do business in 2018 and beyond.
In addition to their use for Point-of-Use Water Disinfection, UV-C LED-based solutions have now been demonstrated to offer novel and unique approaches to food production sanitation.
A recent Food Online article provided tips for compliance with the Produce Safety Rule, but some provisions in the rule are clearer than others. Over the past several months, the FDA has announced various reconsiderations related to the rule that can be difficult to interpret. This article will review and explain a few of them.
Many HACCP plans are not well-integrated with prerequisite programs. Because of this, the food safety system isn't robust. In the first article of a two-part series, I will show that focusing on prerequisite programs, starting with cGMPs, is the best starting point for converting a HACCP plan into a Preventive Controls Food Safety Plan.
For the first time, a set of guidelines has been defined for safe agricultural practices, with rules in motion for farming, harvesting, packing and storing fruits and vegetables. This article outlines FSMA’s Produce Safety Rule, showing the specifics of each part of the rule, and will help guide you toward compliance.
Are you confused about how to incorporate technology into FSMA compliance? If so, you are not alone. This article offer suggestions on how to apply technology at your plant to comply with FSMA.
With the emergence of new FSMA rules and a bioengineering labeling rule in the works, the industry is going to have even more headaches to deal with. Environmental monitoring, the threat of intentional contamination of the food supply, and yet another labeling change are emerging and could be another reason for food manufacturers to reach for Tylenol.
Back in 1997, a Veterinarian, Leslie Huck, showed me a checklist he was developing. It focused on intentional contamination and it made me think about how the military is always a target for acts of violence. This article illustrates the evolution of Food Defense and provides insight into what food manufacturers can do to build and improve their Food Defense plans.
The success of HPP by many companies demonstrates it as an effective food safety measure that can mitigate risk for a variety of foods. HPP validation and verification are also major requirements of FSMA. According to the law, validation of HPP as a kill-step is required to make sure the HPP treatment is at a level of effectiveness to ensure food safety objectives.