Food Safety Magazine

There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.

For companies engaged in the manufacture or distribution of food products ensuring food safety is a key business activity.

Management, especially senior management, has a responsibility to identify and mitigate risks within the organization.

All instruments used for ensuring quality, safety, sanitation and legal compliance must be calibrated.

Records should be maintained that document a processed food’s safety and compliance with government regulations.

Each quality program can be difficult to integrate and implement given limited staff and budget.

A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.

As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.

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.

One of our missions as food industry professionals is to persuasively present the best practices in food safety and quality management and improvement to the various stakeholders.

Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.

ISO 22000 defines what is expected to ensure the production of safe food, given the implementation of proper prerequisite programs and HACCP plan.

Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.