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Home » Topics » Regulatory » HACCP

HACCP
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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.
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ARTICLES

bun with sesame seeds on it and FDA logo overlay

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

Food Safety Magazine Editorial Team
September 26, 2023

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attempt to circumvent allergen cross-contact requirements, the U.S. Food and Drug Administration (FDA) has updated its draft guidance for industry on hazards analysis and preventive controls with a new chapter on avoiding allergen cross-contact and proper labeling.


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shellfish

Guiding Principles of Shellfish Safety

The harvest, holding, transport, and sale of shellfish are tightly regulated in the U.S. to reduce the risk of foodborne illness to consumers
Linda J. ODierno Michael Ciaramella Bob Rheault
April 10, 2023

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.


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food prep

Reducing Food Safety Risks in Meal Kits

In the lack of specific regulations, businesses that are involved in meal kits have a responsibility to minimize food safety risks.
Kelsey James M.P.H.
February 6, 2023

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.



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swab and petri dish

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

baileehendersonmay23.jpg
Bailee Henderson
January 16, 2023

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.


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catfish fishing

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

August 19, 2022

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.


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Analyzing Food safety systems

Utilizing Risk to Develop Food Safety Systems

Food safety systems can be examined in a systematic, risk-based way to aid food safety practitioners in their work
John Surak, Ph.D.
August 15, 2022

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.


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Farm-Raised Fish and Seafood

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

U.S. aquaculture is regulated by a number of federal agencies, and it has strict food safety requirements
Linda J. ODierno Michael Ciaramella
June 10, 2022

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.


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2022 FSS Workshop 5

FSS 2022: Improving Communication between Industry and Regulators

ABlume
Adrienne Blume
May 10, 2022

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.


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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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back to basics

Alternative Thinking about Violations

Looking at violations based on the corrective or preventive actions required can assist inspectors with proper citation
Aaron Burden M.S.E.S., R.E.H.S./R.S.
February 22, 2022

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.


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7/13/23 to 7/13/24
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Achieve Sanitation Effectiveness with a Robust EMP

On Demand: From this webinar, attendees will learn best practices in environmental monitoring as a component of sanitation verification  

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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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