The basic principles of Hazard Analysis and Critical Control Points (HACCP) have been recognized since the 1970s, and more formalized HACCP programs have been continually evolving since then.
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.
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.
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.
Food safety is of central importance to all countries in the Americas, regardless of their level of development. Beyond threats associated with any specific product or contaminant, the most pressing challenge is to establish, promote and support a food safety culture, one in which all consumers both expect and have access to healthy food, regardless of where or by whom it is produced.
As the voice of the U.S. pet food and treat industry, the Pet Food Institute (PFI) is talking about the manufacturing process, the regulatory environment and the companies that feed America’s dogs and cats. It’s important and our responsibility to provide those facts.
Since the new rules for FSMA were developed, food manufacturers of all sizes have been working to determine how to implement them into their culture and new food safety plans.
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