The Food Safety Modernization Act will modernize current Good Manufacturing Practices regarding manufacturing, processing, packaging and holding of human foods.
Food allergies are a real and growing public health issue.
When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.
One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.
Mighty Line floor tape products are designed to help managers make their facilities safer, more organized and productive. They can be used to color-code various functional areas in the plant, highlight hazardous areas, and provide critical safety warning messages.
The role of airborne contamination of processed foods is controversial and fraught with contradictory opinions.
With a little planning upfront and by focusing on key aspects of the plumbing system design, it is relatively simple to have a plant that is safe from contamination and easy to maintain.
At a time when food safety breakdowns are costing businesses more than ever, a Lincoln, NE, startup known as Presage Analytics hopes to help food processors track contaminants and prevent costly recalls and outbreaks of illness. The company's software tracks and analyzes the environmental and product testing data that companies already collect, particularly focused on microbial data, to manage and prevent problems that could lead to recalls or foodborne illness outbreaks.
While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.
To develop appropriate Good Manufacturing Practices, there are prerequisites with which the food manufacturing entity must comply.
While food industry executives are trying to do the best they can, their emphasis has made it difficult to focus adequately on cleanliness and safety.
The second article in a series discussing the multiple components of food inspections.
Monitoring water activity is a Critical Control Point for many food industry operations.
It is necessary to periodically examine whether GMP regulations should be revised to incorporate control practices based on newly identified food safety risks.
New ways of looking at the tools and techniques we use daily in our quest to ensure safe food are discussed.
The third article in a series discussing the multiple components of food inspections.
A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.
Besides risk identification and management through HAACP, beverage safety is dependent on fundamental protection in both the formulation and processing stages.
Water is is sprayed, injected, dripped, poured, ladled and conveyed through food processing establishments around the world.
The first article in a series discussing the multiple components of food inspections.