Two reports by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) have advised the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) on microbial testing of ready-to-eat (RTE) foods and the safety of recycled water in food production, respectively.
A Hazard Analysis and Critical Control Points (HACCP)-based program is not a document that is simply written and forgotten. Changes occur over time, and a company's food safety and HACCP plans must adapt to reflect these ongoing changes and any new information. This is where reanalysis comes in. Reanalysis is a critical component of the verification principle, where the plan is reviewed to ensure that it is accurate and applicable and that it reflects change and improved understanding.
A recent project report published by the UK Food Standards Agency reflects the potential of advanced technologies and data analytics—such as artificial intelligence (AI) and imaging methods—for improving meat inspection processes.
Corrective actions in food safety require quality assurance tools to inform written procedures for identifying and correcting problems, reducing the likelihood of reoccurrence, and preventing affected food from entering commerce.
High hydrostatic pressure in combination with heat, involving either an acidified or low-acid food that is intended for ambient distribution, must involve the expert services of a processing authority.
For many food products, validating and verifying a process sounds like a simple task if the product has been made for years and is considered very safe.