Ten important take-aways from the Preventive Controls for Human Food course are presented.
If companies are left to fend for themselves, then what exactly are industry leaders doing to become federally compliant and meet food safety guidelines?
Allergens could be introduced into a food product many ways, most involving accidental cross-contact of some kind.
Implementing tried-and-true food safety programs will reap tremendous outcomes for food safety along the supply chain.
Valuable lessons can be learned from the mistakes made across the food industry. Those accounts warrant telling and repeating.
NEHA’s food safety auditor training prepares industry professionals for a career track in auditing.
HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.
Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.
Inconsistent government regulations confound food safety issues surrounding sushi. Fish quality and rice acidification affect the safety of the popular Japanese cuisine.
Hazard Analysis and risk assessment are not the same; should they be kept separate?
FSMA implementation will be the largest change in the food industry that has ever been implemented and enforced by FDA.
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.
Prevention is the key to food safety. Why Hazard Analysis Risk-based Preventative Controls (HARPC) is more robust than HACCP.
What exactly makes a foodservice company best-in-class or world-class in food safety?
Changes to several ISO standards were initiated at the Fifth Plenary Meeting of ISO Subcommittee 17 in Copenhagen, Denmark in 2014.
Cooperative Extension faces many challenges and opportunities as the system moves into its second century.
Validation, verification and monitoring are critical components of food safety and quality management programs.
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.
One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.