Food Safety Magazine

HACCP

How Food Companies Can Modify Their Existing HACCP Plans into an All-Encompassing Food Safety Plan
How Food Companies Can Modify Their Existing HACCP Plans into an All-Encompassing Food Safety Plan

 HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.

HACCP Issues and Impacts
HACCP Issues and Impacts

Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.

Hazard Analysis and Risk-Based Preventive Controls (HARPC): The New GMP for Food Manufacturing
Hazard Analysis and Risk-Based Preventive Controls (HARPC): The New GMP for Food Manufacturing

FSMA implementation will be the largest change in the food industry that has ever been implemented and enforced by FDA.

Dear Supplier, You Must Be Certified; Resistance Is Futile
Dear Supplier, You Must Be Certified; Resistance Is Futile

All audit schemes require an initial certification and ongoing recertification, which includes annual site audits at a minimum.

Are Food Producers and Retailers Taking Enough Due Diligence in Auditing Packaging Suppliers?
Are Food Producers and Retailers Taking Enough Due Diligence in Auditing Packaging Suppliers?

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.

World-Class Food Safety in Foodservice
World-Class Food Safety in Foodservice

What exactly makes a foodservice company best-in-class or world-class in food safety?

 

ISO 22000: The Times…They Are A-Changing*
ISO 22000: The Times…They Are A-Changing*

Changes to several ISO standards were initiated at the Fifth Plenary Meeting of ISO Subcommittee 17 in Copenhagen, Denmark in 2014.

 

The Role of the Cooperative Extension in Food Safety
The Role of the Cooperative Extension in Food Safety

Cooperative Extension faces many challenges and opportunities as the system moves into its second century.

A New Paradigm for Validation, Verification and Monitoring
A New Paradigm for Validation, Verification and Monitoring

Validation, verification and monitoring are critical components of food safety and quality management programs.

Development of BRC-Compliant Cleaning and Disinfection Methods
Development of BRC-Compliant Cleaning and Disinfection Methods

All aspects of cleaning and disinfection methods should be incorporated into the internal audit program of the food processor to ensure it is meeting the standards desired.

 

Pest Management SOPs for Food Processing Plants and the Importance of FSMA
Pest Management SOPs for Food Processing Plants and the Importance of FSMA

One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.

HACCP Credential Closes the Verification Loop
HACCP Credential Closes the  Verification Loop

Hazard Analysis and Critical Control Points (HACCP) is an essential tool in the food safety arsenal and is used globally to ensure safe food worldwide.

Is It Time for Retail HACCP?
Is It Time for Retail HACCP?

Many food safety hazards present themselves in the retail environment.

 

Don’t Forget about Your Chemical Hazards!
Don’t Forget about Your Chemical Hazards!

The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.

 

Understanding the “Other” Clauses of ISO 22000
Understanding the “Other” Clauses of ISO 22000

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.
 

ISO 22000: And the Beat Goes On
ISO 22000: And the Beat Goes On

ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.

Food Safety Management: Hazard- or Risk-Based?
Food Safety Management: Hazard- or Risk-Based?

The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.

Inside Meat & Poultry: Getting Science on Track
Inside Meat & Poultry: Getting Science on Track

A roundtable with Randall D. Huffman, Ph.D., Alice L. Johnson, DVM, William Brown, Ph.D., and Scott M. Russell, Ph.D.

Global Partnerships in Food Safety
Global Partnerships in Food Safety

All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.

Good Consumer Practices Are Necessary to Further Improve Global Food Safety
Good Consumer Practices Are Necessary to Further Improve Global Food Safety

The food industry and regulatory agencies have both been reluctant to suggest that consumers bear some responsibility for the safe handling of foods.

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