FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
Good Agricultural Practices comprise a prerequisite program that can be used to manage food safety risks in the field and during transport to packing environments.
For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.
Video surveillance is an invaluable tool for maintaining food safety in grocery stores, supermarkets, quick-service restaurants, deli/cafes and other retail food service outlets.
Food safety training is not a luxury, nor just a pesky governmental regulation.
All sanitation programs have the ultimate goal of reducing and/or eliminating all harmful contaminants.
The current federal GMP regulation specifically applies to all food products regulated by FDA.
The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.
Many ethnic start-up retail and food service operations function without the benefit of a large corporate support structure and need industry support.
What your organization needs to implement a complete food protection program at all levels is presented.
All food establishments are required to maintain sanitary conditions to ensure the safe production of food.
The sanitation staff is the first—and best—line of defense against mishaps that can lead to costly recalls, lost product batches and workplace injuries.
Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.
The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.
It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.
Training is the key step to protect public health from the ever-increasing number of food products entering the global supply chain.
A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.
For Costco Wholesale, dedication to food safety is in the very fabric of its corporate culture.
A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner.