HACCP

RSS

One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.

Proactive compliance with U.S. Food and Drug Administration (FDA) current Good Manufacturing Practices (cGMPs) and Hazard Analysis and Critical Control Points (HACCP) regulations may minimize your exposure to contamination outbreaks and recalls, government investigations and lawsuits.

The requirements described in the Hazard Analysis and Risk-based Preventive Controls-proposed regulation indicate that FDA will be taking longer and harder looks at what food processors are doing to ensure the safety of what they are manufacturing.  

Hazard Analysis and Critical Control Points (HACCP) is an essential tool in the food safety arsenal and is used globally to ensure safe food worldwide.

Many food safety hazards present themselves in the retail environment.  

The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.  

The bottom line is that the internal audit program like ISO 22000 is a systems approach to verifying that procedures are being followed as documented.  

The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.

ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.

Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.