The Foreign Supplier Verification Program makes importers responsible for ensuring the safety of food products they bring into the U.S. for distribution and sale for consumption by the public.
Knowing the specific food safety needs of each product and ensuring each step is traceable are key to an effective retail bakery food safety program.
The path to food safety lies squarely in the culture of your company.
Given the complexity of our food system and limited transparency of supply chains from farm to fork, those willing and able to adulterate will continue to do so in the future.
As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.
The partnership between FDA and the food industry is building a culture of food safety, not only in the United States but around the world as well.
Most physical contaminants of foods, such as pieces of hard plastic or wood, can cause consumers immediate injury; this includes all types of foods, including beverages, bottled water, and nutritional and functional products.
The number of reported incidents and recalls related to Listeria and L. monocytogenes has been increasing, and processors are making efforts to rid their facilities of harborage organisms and sites.
The most critical Good Manufacturing Practice requirement for packaging materials is that they be suitably pure for their intended use.
The intent of adulteration is rarely to cause harm to health, since this would defeat the purpose of slipping a cheaper ingredient under the radar.