GMPs

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While food industry executives are trying to do the best they can, their emphasis has made it difficult to focus adequately on cleanliness and safety.

The current federal GMP regulation specifically applies to all food products regulated by FDA.

The basis for sanitation is the removal of soils from the manufacturing environment.  

While HACCP is the investigation of hazards, the foundation and bulk of the food safety is represented by day-to-day employee activities that constitute GMPs and prerequisite programs.

It is necessary to periodically examine whether GMP regulations should be revised to incorporate control practices based on newly identified food safety risks.

As GMPs are essential to the effectiveness of the primary food safety programs in a food plant, it is essential to gain a solid understanding of how to implement GMP programs effectively.

Foreign material inclusion in finished product is one of the leading sources of consumer complaints across all sectors in the food industry.

Leading experts in the field of sanitary equipment and facility design were brought together to present the latest trends and strategies on this topic.

A discussion of FDA’s obesity initiative, focusing on nutritional content and labeling is presented.

Besides risk identification and management through HAACP, beverage safety is dependent on fundamental protection in both the formulation and processing stages.