HACCP

Monitoring and Recordkeeping: The Heart of HACCP

rickstier4@aol.com (Richard F. Stier, M.S.) — Tue, 07 Apr 2026 10:00:00 -0400

Monitoring and recordkeeping are the heart of HACCP. Records demonstrate that the program is being properly managed and that the established critical limits are being met, providing supporting data to show that the processor is producing safe foods.

USDA-FSIS Seeks Input on Potential Updates to Establishment Size Definitions

Tue, 24 Mar 2026 11:55:49 -0400

Considering advice previously offered by NACMPI, stakeholder feedback will help inform whether FSIS moves forward with proposed changes to the current establishment size categorization scheme under the HACCP Final Rule to better reflect current industry conditions and improve regulatory effectiveness.

Ep. 213. Richard Stier: Driving Continuous Improvement in Food Safety and Sanitation

Tue, 10 Mar 2026 02:30:00 -0400

In this episode of Food Safety Matters, Richard Stier, M.S., a consulting food scientist and longtime Food Safety Magazine contributor, recalls lessons from decades in food processing facilities, discussing crisis preparedness, internal audits, facility sanitation and employee hygiene, HACCP, and why strong food safety programs must be continuously improved to remain effective.

USDA-FSIS Publishes New Generic HACCP Model for RTE Fermented, Salt-Cured, Dried Products

Tue, 12 Aug 2025 12:23:47 -0400

To assist establishments in meeting food safety regulatory requirements, USDA-FSIS has released a new, generic Hazards Analysis and Critical Control Points (HACCP) model for ready-to-eat (RTE) fermented, salt-cured, and dried products.

USDA-FSIS Delays Salmonella Verification Sampling of NRTE Breaded, Stuffed Chicken Products by Six Months

Fri, 11 Apr 2025 11:38:33 -0400

In May 2024, USDA-FSIS published a final determination setting levels at which Salmonella would be considered an adulterant in not-ready-to-eat (NRTE), breaded and stuffed chicken products, which also established a verification sampling program and a requirement for establishments to reassess their HACCP plans. FSIS has delayed the date for its sampling program and the HACCP reviews from May to November, 2025.

Next-Gen Hygiene: How Do Collaborative Robots Affect Food Safety Programs?

Thu, 08 Aug 2024 00:00:00 -0400

Any time a new piece of equipment, such as an increasingly relevant “collaborative robot” (cobot), is incorporated, the food safety plan—including the hazard analysis—must be reanalyzed to determine the new equipment’s impact on the food safety system, and what mitigation strategies must be deployed.

Pathways to Implementing Food Systems Capacity Building Programs for Smallholder Farmers: Major Constraints and Benefits

Fri, 28 Jun 2024 00:00:00 -0400

This research article assesses the contemporary developments of food safety management system (FSMS) standards as capacity-building programs worldwide and identifies the primary constraints and advantages associated with their implementation by small- and medium-sized enterprises and smallholder farmers across different world regions.

Food Safety Plans vs. HACCP—What Does Your Establishment Really Need?

Tue, 05 Dec 2023 10:00:00 -0500

A question that often arises is, "Does a food production establishment require both a HACCP plan and a Food Safety Plan?" The answer to this question depends on country- or region-specific legal requirements, among other factors.

Developing a HACCP plan

Fri, 10 Nov 2023 00:00:00 -0500

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

Ep. 155. Dr. Barbara Masters: Food Safety Regulatory Policy—More Than One Side to the Story

Tue, 10 Oct 2023 02:30:00 -0400

In this episode of Food Safety Matters, we are joined by Dr. Barbara Masters—Vice President of Regulatory Policy, Food, and Agriculture at Tyson Foods Inc.—about food safety policy and leadership in the meat and poultry industry, informed by her 34 years of experience in the sector across veterinary, regulatory, advisory, and corporate roles.

FSPCA Preventive Controls Updated Curriculum Highlights—Advantages for Food Safety Management

Fri, 06 Oct 2023 00:00:00 -0400

The updated Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Food curriculum provides small and midsized companies a better understanding of how to develop a food safety plan through the use of examples for implementation, with a clear demonstration that the Preventive Controls regulation is a HACCP-based system.

FDA Updates Guidance to Address Food Manufacturers Circumventing Allergen Cross-Contact Requirements for Sesame

Tue, 26 Sep 2023 11:03:25 -0400

To address the trend of food manufacturers intentionally adding sesame to food products that did not originally contain the allergen in an attempt to circumvent allergen cross-contact requirements, FDA has updated its draft guidance for industry on hazards analysis and preventive controls with a new chapter on avoiding allergen cross-contact and proper labeling.

Guiding Principles of Shellfish Safety

Mon, 10 Apr 2023 00:00:00 -0400

Shellfish are filter feeders, and may concentrate microorganisms (bacteria and viruses), as well as natural toxins and chemicals if they are present in the growing waters. The current National Shellfish Sanitation Program (NSSP) dictates uniform requirements that every state must meet, with federal oversight provided by the U.S. Food and Drug Administration (FDA). States are required by the NSSP to maintain minimum sanitation standards addressing issues such as water quality monitoring, harvest area enforcement, training of harvesters and dealers, processing, shipping, and handling.

Reducing Food Safety Risks in Meal Kits

Mon, 06 Feb 2023 00:00:00 -0500

Meal kits use a direct-to-consumer model of delivering perishable, pre-measured ingredients for pre-selected recipes that are then used to prepare and cook meals at home. Meal kits are likely to contain a variety of foods that may grow or be contaminated by pathogenic bacteria. Meal kit manufacturers also often repackage ingredients into plain or branded packaging, which can result in the consumption of unexpected ingredients or allergens.

Experts Advise FDA, USDA-FSIS on RTE Pathogen Testing, Food Safety of Reused Ag Water

hendersonb@bnpmedia.com (Bailee Henderson) — Mon, 16 Jan 2023 16:32:24 -0500

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.

USDA-FSIS Releases Two New HACCP Models for Raw Intact Catfish

Fri, 19 Aug 2022 16:41:31 -0400

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released two generic Hazard Analysis and Critical Control Point (HACCP) models—one for farm-raised catfish, and the other for wild-caught catfish.

Utilizing Risk to Develop Food Safety Systems

Mon, 15 Aug 2022 00:00:00 -0400

A risk-based approach is rapidly being incorporated into food safety systems. This can be attributed to the efforts of regulatory agencies and non-governmental organizations to develop requirements for food businesses. This article examines these food safety systems from a systematic, risk-based approach to allow the food safety practitioner to develop and improve food safety.

Meeting Regulations for U.S. Farm-Raised Fish and Seafood

Fri, 10 Jun 2022 00:00:00 -0400

Fish and shellfish farm-raised in the U.S. must meet rigorous standards for food safety and quality, as well as environmental impact. Seafood processors, packers, and warehouses comply with the mandatory requirements of the Food and Drug Administration's Hazard Analysis and Critical Control Points (HACCP). This article takes a deep dive into the many regulations that make U.S. farm-raised seafood one of the safest, healthiest, and most sustainable foods available to the consumer.

FSS 2022: Improving Communication between Industry and Regulators

BlumeA@bnpmedia.com (Adrienne Blume, M.A.) — Tue, 10 May 2022 20:55:00 -0400

During a Tuesday afternoon workshop of the 2022 Food Safety Summit, regulators and the regulated industry shared suggestions for how to better communicate together and meet regulated requirements while maintaining a sensible level of operational necessity.

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

Fri, 15 Apr 2022 10:00:00 -0400

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.

Alternative Thinking about Violations

Tue, 22 Feb 2022 00:00:00 -0500

Understanding the types of violations observed during inspections is a requirement for correctly citing a violation and providing quality feedback to the facility operator. Breakdowns in this chain of communication can lead to additional inspections and possible enforcement actions, which waste valuable time, money, and effort. To ensure that this chain is firm, inspectors are provided with access to training and continuing education, as needed, to properly identify violations and apply their guiding regulations.

How Restaurant Operators Can Achieve ISO 22000 Certification: Part 2

Tue, 18 Jan 2022 09:00:00 -0500

Obtaining ISO 22000 certification involves conducting internal audits before certification audits can take place.

How Restaurant Operators Can Achieve ISO 22000 Certification: Part 1

Tue, 11 Jan 2022 09:00:00 -0500

Obtaining ISO 22000 certification requires the adoption of a globally recognized Food Safety Management System.

New HACCP Model for Raw Intact Beef Available

Tue, 28 Dec 2021 07:00:00 -0500

USDA-FSIS has released a Generic HAACP Model for raw, intact beef.

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

Sun, 20 Jun 2021 23:14:18 -0400

For all the food safety benefits that Hazard Analysis and Critical Control Points (HACCP) and preventive controls have brought us, perhaps public health would be better served if companies put the most effort toward managing their greatest risks instead of thinking of risk in yes/no terms.

Building a Comprehensive Food Safety Plan

Sun, 20 Jun 2021 21:10:55 -0400

From here we will go into the steps of building the plan to protect customers and consumers from food safety hazards and prevent damage to brand equity and company reputation. Of course, we’ll discuss the qualifications for writing the plan as well as confirm it is also for regulatory conformance; but the first two are the primary motivation for the plan.

What You Need to Know about ISO 22000

Tue, 15 Jun 2021 09:00:00 -0400

For food safety professionals working with food safety management systems, a new handbook on ISO 22000 is sure to be an essential guide.

Food Safety: Of the Package, by the Package, and for the Package

Tue, 23 Mar 2021 09:00:00 -0400

Food packaging does much more than house a food product: It helps mitigate environmental hazards between the food plant and the consumer.

Tips for Optimizing Your Food Safety Plan

Tue, 03 Nov 2020 00:00:00 -0500

Reviewing a food safety plan (FSP) can be daunting for manufacturers, but it doesn’t have to be. Use these tips to help optimize your FSP.

Ingredients Hazard Analysis and Process-Step Hazard Analysis: Why Separate the Two?

Mon, 17 Aug 2020 00:02:00 -0400

While hazard analysis formats vary slightly from one agency to another, two basic elements are contained in both: hazard Identification and hazard evaluation.