NEHA’s food safety auditor training prepares industry professionals for a career track in auditing.
Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.
The internal audit is an essential element for the proper functioning of any food safety management system.
All audit schemes require an initial certification and ongoing recertification, which includes annual site audits at a minimum.
Packaging materials are part of the food processors’ ingredient list, and it only makes common sense that they should be treated the same as any substance when it comes to food safety.
A summary of surveys undertaken by the Global Food Safety Curricula Initiative, commissioned by the Global Food Safety Partnership and facilitated by the World Bank, reveals both challenges and opportunities in food safety programming.
Registration allows the U.S. Food and Drug Administration (FDA) to respond quickly and efficiently to food-safety related issues and incidents. Is your company in compliance?
Why are there fewer food facilities with valid U.S. Food and Drug Administration (FDA) registrations than expected? What could this trend mean to the food industry?
Food safety has been identified as a top priority by AOAC International.
This article highlights important updates to the ISO 22000 standards.
Quality management works on the organizational level to implement an overall quality policy.
As a third-party validation of an individual’s knowledge and/or competency, certification is attractive to employers since it can be used during audits and inspections to attest the abilities of their staff.
The bottom line is that the internal audit program like ISO 22000 is a systems approach to verifying that procedures are being followed as documented.
Globalization of the food supply brings incredible growth opportunities, but the accompanying challenges cannot be ignored. Traceability throughout a complex supply chain has resulted in much greater risk exposure and potential liability for food manufacturers.
Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.
To prevent your food processing facility from shortfalls in outsourced pest management, it is essential to perform quality audits of the services provided.
The produce industry came together to reduce the audit burden that it had enabled by accepting and supporting a wide variety of food safety audit standards.
What your organization needs to implement a complete food protection program at all levels is presented.
Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.
If auditors and auditees are prepared, audits can be relatively painless and result in valuable information that sets the stage for continuing process improvement.