Understanding how Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC) fit together is the first step toward implementing both as preventive food safety plans.
Leaders come and go in companies, and it is an ongoing challenge for food safety professionals to educate and engage senior leaders to take ownership of food safety.
Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.
Many companies struggle with the transformation from food safety compliance to food safety culture. One great strategic tool is the food safety committee.
Increased consumer interest in food safety and quality issues, combined with expanding regulatory initiatives, are increasing the importance of testing.
Seafood HACCP plans from Florida wholesale seafood establishments were evaluated for food hazard significance within the food establishment’s process, product and intended consumer use.
FDA recognized the importance of facilitating the development of industry training, and, in cooperation with the Illinois Institute of Technology’s Institute for Food Safety and Health, created the Food Safety Preventive Controls Alliance.
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