The 60-slide course on food safety, personal hygiene, and Good Manufacturing Practices basics is designed to help food businesses efficiently meet FSMA training requirements for personnel involved in food production, packaging, and storage.
Developing an effective HACCP program requires more than following the seven principles. Management commitment, document control, prerequisite programs, training, and other foundational elements are essential to building and maintaining a robust HACCP system.
To support companies seeking to achieve regulatory compliance in the U.S., Eurofins Healthcare Assurance network of companies now offers a new Good Manufacturing Practices (GMP) certification program for dietary and food supplements.
FDA has released four new guidance documents to help industry comply with food labeling regulations concerning allergens and plant-based alternatives to animal foods, as well as food safety regulations for ready-to-eat (RTE), low-moisture foods.
Sanitation is one of the most important, if not the most important, departments in the food manufacturing plant. The actions of sanitation personnel mean that production starts the day with clean equipment and a clean environment, and this helps maintain sanitary conditions during operations to prevent food safety hazards or quality failures.
Errors involving product contamination, misbranding, and undeclared allergens remain the three leading causes of food recalls. Since employees are the cornerstone for preventing allergen and gluten adulteration, providing proper training to staff can prevent errors that could lead to a recall.
Understanding the applicability of the Food Safety Modernization Act to the dietary supplement industry is another confusing and challenging regulatory issue for an industry still struggling with Current Good Manufacturing Practices.
The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.
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