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Home » Keywords: » HACCP

Items Tagged with 'HACCP'

ARTICLES

people working on food line

Critical Questions for HACCP Implementation

Wasi Asghar
June 20, 2023

Food business operators must ensure that their HACCP teams are motivated, dynamic, and knowledgeable, and that they correctly identify and outline all possible hazards for their product.


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enclosed processing system in flour mill

Ensuring Flour Food Safety

Stephen Hufford
February 14, 2023

Flour mills produce a "ready-to-cook" product. The most severe food safety hazards at flour mills are physical and include metal, wood, pests, and other items. A variety of equipment is used in an enclosed system to prevent physical and other contamination of the product.


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Food Safety Matters

Ep. 137. Gurrisi and Rios: Fresh Express' Food Safety, from Farm to Fork

January 24, 2023

 In this episode of Food Safety Matters, we talk to two industry experts from Fresh Express—John Gurrisi, Vice President of Food Safety and Quality, and German Rios, Senior Director of Food Safety and Quality—about the company’s rigorous approach to food safety at all stages of production. Specifically, John and German discuss Fresh Express’ high standards for growers, its tech-enabled traceability system, and how the company has refined its food safety approach over time, among other topics.


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Dairy HACCP

Dairy HACCP Through the Years

The dairy industry has seen many regulatory changes, including the incorporation of the FSMA Preventive Controls Rule within the Pasteurized Milk Ordinance
Jason Crafts
October 11, 2022

Many of the techniques used in creating a HACCP plan are shared with other types of plans, such as food quality and food defense plans. This article discusses regulatory changes in the dairy industry through the years, including the Grade "A" Pasteurized Milk Ordinance (PMO), the National Conference on Interstate Milk Shippers Dairy HACCP Pilot Program, and the incorporation of the Food Safety Modernization Act Preventive Controls Rule within the PMO.


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Food Safety Matters

Ep. 129. Michael Taylor: Legislating after the 1993 Jack in the Box E. coli Outbreak

September 26, 2022

In this episode of Food Safety Matters, we talk with Michael (Mike) R. Taylor about the regulatory changes that have occurred since the Jack in the Box E. coli outbreak of 1992–1993. He served as Administrator of UDSA’s Food Safety and Inspection Service (FSIS) during a time of great transformation within the agency, and is currently a board member for Stop Foodborne Illness. Mike talks about how his previous work at FDA informed his work at USDA; what it was like to negotiate with industry on new Salmonella and E. coli standards, as well as HACCP regulations; the evolution of food safety culture and the concept of taking accountability for prevention; and the personal impact of the stories of foodborne illness outbreak victims.


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Food Safety Matters

Ep. 124. Gillian Kelleher: Securing FSQ from the Top Down

August 9, 2022

In this episode of Food Safety Matters, we interview Gillian Kelleher, President, and CEO of Kelleher Consultants LLC and the Chairperson of the Educational Advisory Board (EAB) for the 2023 Food Safety Summit. Gillian speaks about the importance of organizational food safety and quality (FSQ) programs, as well as how FSQ professionals and food businesses can drive positive improvement.  


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sardines

FDA Updates HACCP Guidance for Fish

June 22, 2022

The U.S. Food and Drug Administration (FDA) has updated parts of its guidance on Hazards Analysis and Critical Control Points (HACCP) for fish and fishery products.


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broken egg

FSIS Releases HACCP Model for Raw, Liquid Egg Products

June 20, 2022

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a generic Hazards Analysis and Critical Control Points (HACCP) model for raw, non-intact egg products that is consistent with FSIS’ amendments to egg product inspection regulations.


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cow and pig in pasture

Comparison of Beef and Pork Slaughterhouses Find Better Food Safety Controls in Large-Scale, Beef Facilities

baileehendersonmay23.jpg
Bailee Henderson
June 7, 2022

A recent study evaluated and compared the level of conformity with food safety requirements in cattle and pig slaughterhouses, for which large-scale and beef facilities scored better, on average.


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frozen dinner

New FSIS HACCP Model for Fully Cooked, Not Shelf Stable Roast Beef

April 15, 2022

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has released a new HACCP Model for certain meat and poultry products that receive a full lethality heat process step.


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More Articles Tagged with 'HACCP'
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Events

October 19, 2023

Beat the Recall: Effective Allergen Control in Food Manufacturing

Live: October 19, 2023 at 2:00 pm EDT: From this webinar, attendees will learn how to implement a program to control allergens in food processing facilities and prevent allergen cross-contact. 

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Trends in Food Safety and Protection

Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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