You might have HACCP…but do you have HARPC?
HACCP alone won’t cover you for key rules under the Food Safety Modernization Act. It’s unsurprising that modern food safety regulations would bear a resemblance to Hazard Analysis Critical Control Point (HACCP). Even though it first showed up in food manufacturing in the 1960s, HACCP is still our basic food safety model. Hazard Analysis Risk-Based […]
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Facility versus Product Food Safety Certification
If You’re Not Facility-Focused, You Miss Out Is your food safety management system facility-focused? If it isn’t, you’re missing a huge opportunity to protect your business and your consumers from risk. If you look at any aspect of life, it’s usually better to prevent risk rather than waiting for calamity to strike and then trying […]
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New Paper on Food Insecurity is a Must-Read
I’ll admit it: I’ve never thought much about food insecurity. I’ve always donated to food drives and it breaks my heart to think of people who can’t put food in their hungry bellies. But I never considered what it would be like to go to the grocery store and find that there’s not enough to […]
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New U.K. Food Police Target Food Safety Criminals
When it comes to preserving food safety, there are two schools of thought – education and knowledge, and enforcement through policing. While each have their place, preventing food safety issues through education and knowledge is generally the superior defense. But in reality not all food safety issues result from a lack of knowledge. Sometimes, threats […]
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Pasteurization: Egg Safety in a Nutshell
If you’ve been watching the news over the past several months, you’ve probably come across some troubling stories about contaminated chicken. The floodgates were opened with a Consumer Reports study from late 2013. Of 300 raw chicken breast samples taken from stores across the U.S., 97% were contaminated with harmful bacteria. Numbers of this magnitude […]
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National Food Safety Month Celebrates 20 Years
September, 2014 marks the 20th anniversary of National Food Safety Month (NFSM), started by the National Restaurant Association (NRA) as an annual event to help keep food safety top of mind. Each year a theme is selected to focus in on an important food safety topic. For 2014, it’s “Be Safe: Don’t Cross Contaminate”. From […]
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GMO Labeling Law Might Signal More Legislation to Come
A new law passed in Vermont, the most stringent of its kind in the U.S., might be a sign that food labels for Genetically Modified Organism (GMOs) are picking up steam. Food Labels are a Consumer’s First Line of Defense Food labeling laws have been under scrutiny in recent years. Regulators, industry and the public […]
Categories: Regulatory Compliance
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Searching for a Cure: Updated Nutrition Facts Label Targets Major Public Health Concerns
The iconic Nutrition Facts label, first introduced in the United States over 20 years ago, is about to change. The Food and Drug Administration (FDA) has proposed a new design and content to better inform consumers, and address current health issues like obesity, diabetes and heart disease. Food manufacturers in the U.S. — and those […]
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Do Best Before Dates Matter?
Best before dates are an interesting grey zone. They don’t imply as much caution as expiry dates, and often products show no signs of going bad for days or even weeks after. But they must mean something…why else would food companies bother including them? Best before dates are recommendations only, but they serve to give […]
Categories: Food Science
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Will washing fruits and vegetables protect you?
Giving your fruits and veggies a scrub before eating them is sensible, but will it protect you? The short answer when it comes to food safety is: no. Imagine if a hospital wiped down its operating equipment with water and said, “Well, that looks nice and clean to me; we’re ready to go!” Of course, […]
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