The European Food Safety Authority Panel on Biological Hazards (EFSA BIOHAZ) recently produced a report on the microbiological hazards associated with water used in postharvest handling and processing of fresh and frozen fruits, vegetables, and herbs.
The Canadian Food Inspection Agency (CFIA) has published a guidance document for the Pathogen Reduction Monitoring Program (PRMP) for Salmonella and Campylobacter in raw poultry, which provides a means to verify that overall food safety control measures are effective in reducing Salmonella and Campylobacter contamination in raw poultry and poultry products to maximum pathogen limits described by CIFA.
Two reports by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) have advised the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) on microbial testing of ready-to-eat (RTE) foods and the safety of recycled water in food production, respectively.
Food processing facilities experience many different changeovers. Rapid changeover, or Single-Minute Exchange of Die, can be beneficial to increasing efficiencies in a food processing facility.Reduction in downgrade or defects and an increase in employee communication and morale are several benefits of a well-oiled changeover process.
If you look around, you may find many examples of ‘TIM WOODS' in your facility. TIM WOODS is an acronym for the ‘eight wastes' that can plague a processing facility. In lean manufacturing, waste is any cost, effort, or material that is used in a processing facility that does not directly lead to a completed unit.
Food safety is an active and ever-evolving process that is ripe for ongoing improvement. There are three main tools for building and transforming a company's food safety program: fundamentals, prevention, and culture. In recent years, Kerry has focused heavily on building a solid foundation—the "fundamentals." Effective communication is critical throughout the entire process and becomes the fourth building block.
On Demand: From this webinar, attendees will learn where and why hazard analysis can fail, especially for high-risk products like leafy greens and meat/poultry.
