Items Tagged with 'hazard analysis'

Many organizations continue to approach food safety primarily as a compliance exercise rather than as an embedded part of everyday operations. This article considers an approach where HACCP is treated as an active and evolving management system rather than an annual event.

A risk assessment is a systematic process used to identify, analyze, and address potential hazards that could compromise safety. It considers how likely a hazard is to occur and the severity of its consequences, leading to control measures that reduce risks to a safe level. These assessments should be dynamic, practical, action-oriented, and designed to foster true competence.

This article discusses the fundamentals of a retain sample program, which ensures that production samples from each lot of product are retained onsite. These retained samples allow the manufacturing company to evaluate any customer complaints, conduct quality checks, and provide samples to evaluate in the event of a recall.

This comprehensive whitepaper provides food safety managers an in-depth guide on developing an effective HACCP plan, a critical requirement in the food industry. 

The first global report on the food safety aspects of cell-based foods has been published by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The report is intended to provide a solid scientific basis to begin establishing regulatory frameworks and effective systems to ensure the safety of cell-based foods.

The UK Food Standards Agency (FSA) recently conducted an analysis of hazards associated with cultured meat products (also known as “cell-based” or “cultivated” meat) and identified several risk areas while acknowledging that there are still existing knowledge and data gaps.

The European Food Safety Authority (EFSA) will be reevaluating the health risks posed by phthalates and replacement plasticizers used in food contact materials, and has recently published its scientific protocol for the hazard assessment of the substances.

The Food and Agriculture Organization of the United Nations (FAO) has released three new documents discussing the terminologies, production process, and regulatory frameworks for cell-based foods (also known as “cultivated foods,” “lab-grown foods,” or “cultured foods”).

The U.S. Food and Drug Administration (FDA) has published a final guidance document that is intended to help animal food manufacturers develop hazard analysis and risk-based preventive controls for animal food in compliance with the Food Safety Modernization Act (FSMA).