The FDA Food Safety Modernization Act, or FSMA, was signed into law on January 4, 2011, and gave the U.S. Food and Drug Administration (FDA) new authority to regulate the U.S. food supply to better protect public health.
Food manufacturers should consider their physical plants in their list of prerequisite programs for HACCP. As demonstrated by a recent, high-profile Listeria outbreak at a major meat processor, facility condition and upkeep can have a significant effect on food safety.
Veeva Systems recently announced a new cloud-based, digital solution for Hazard Analysis and Critical Control Point (HACCP) management as part of its QualityOne Suite.
Dr. Sperber was a renowned food microbiologist who was recognized for his pioneering work in the development of HACCP and was appointed five times to NACMF. He was also a recipient of the Food Safety Magazine Distinguished Service Award.
In the ever-evolving world of food manufacturing, employee training and education play a pivotal role in achieving operational excellence, maintaining the highest quality standards, ensuring food safety, and establishing a robust food safety culture within an organization.
A question that often arises is, "Does a food production establishment require both a HACCP plan and a Food Safety Plan?" The answer to this question depends on country- or region-specific legal requirements, among other factors.
In this episode of Food Safety Matters, we are joined by Dr. Barbara Masters—Vice President of Regulatory Policy, Food, and Agriculture at Tyson Foods Inc.—about food safety policy and leadership in the meat and poultry industry, informed by her 34 years of experience in the sector across veterinary, regulatory, advisory, and corporate roles.
Food business operators must ensure that their HACCP teams are motivated, dynamic, and knowledgeable, and that they correctly identify and outline all possible hazards for their product.
Flour mills produce a "ready-to-cook" product. The most severe food safety hazards at flour mills are physical and include metal, wood, pests, and other items. A variety of equipment is used in an enclosed system to prevent physical and other contamination of the product.
