Hazard Analysis and Critical Control Points (HACCP) is a management system in which food safety is addressed through the analysis and control of microbiological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of finished products.
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.
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.
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.
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originally contain the allergen in an attempt to circumvent allergen cross-contact requirements, FDA has updated its draft guidance for industry on hazards analysis and preventive controls with a new chapter on avoiding allergen cross-contact and proper labeling.
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.
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.
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.
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.
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.