FSMA

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Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.

Food manufacturers and equipment suppliers turn to new solutions for FSMA compliance.

What tools can your company use to plan effectively and logically for increased regulatory scrutiny throughout the supply chain? The answer is education, collaboration, planning and diligence.

Prevention is the key to food safety. Why Hazard Analysis Risk-based Preventative Controls (HARPC) is more robust than HACCP.

It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.  

Food Safety Magazine spoke with Ronald J. Levine, Esq., of Herrick, Feinstein LLP, on his recommendations for handling records management under the Food Safety Modernization Act (FSMA).

This update provides an overview of the recent U.S. Food and Drug Administration (FDA) summary of key funding required from Congress for FDA’s efforts to implement the Food Safety Modernization Act (FSMA) based on its current and proposed budget authority.

Some of the evolving key provisions in the Produce Safety Rule are discussed, along with the ongoing public discussion between FDA and members of the food industry.

The proposed Produce Safety Rule takes an integrated and common-sense approach focusing on common actions effective in achieving safe produce.

While importers wait for the final version of the Food Safety Verification Program, they should take steps now to prepare. Read more to find out if you all the steps in place for a smooth transition.