Items Tagged with 'food safety program'

While most businesses in the food processing industry have detailed procedures, standards, and best practices to ensure food safety, Cut Fresh LLC has learned via experience that having a hands-on approach is what makes food safety achieve success, in addition to established procedures and practices. 

This article explains how to implement food safety and quality continuous improvement programs, and what should they include.

Based on survey responses from food processors, part 2 of this column series explores industry perspectives on USDA's changing regulatory approach to Salmonella in raw poultry products and how it may affect processors' operations. The article also delves into processors' top priorities for their food safety programs in 2025. 

This column explores food processors’ comments on the potential impacts of important industry developments, including the establishment of FDA’s Human Foods Program and USDA’s developing new regulatory approach to Salmonella in poultry. The article also delves into processors' priorities for their food safety programs in 2025. 

Regarding food safety systems efficacy, this article suggests that "better is possible," and re-affirms the necessity of ongoing confirmation of the efficacy of food safety proposals, pursuits, and programs to ensure the safety and quality of food and avoid repeating preventable failures.

In this Food Safety Insights column, we continue to explore processors' near-term priorities for food safety programs, as well as the regulations and issues they are watching that will have the most impact on their programs in the future. Food safety culture, microbiological control (including environmental monitoring), and sanitation and hygiene are three of processors' indicated top priorities for the near term.

The August/September Food Safety Insights column continues with our survey asking food processors about their top issues and priorities. In this issue, we explore processors' "to-do" lists of projects for the next 1–2 years and the regulations or requirements that will have the biggest impacts on their programs in the near future.

The Food and Agriculture Organization of the United Nations (FAO) recently evaluated an ongoing project to improve food safety in Bangladesh, titled, “Institutionalization of Food Safety in Bangladesh for Safer Food.”

When it comes to the foods we eat, we live in an unprecedented time of technological change.