Because of the complexity and range of the U.S. food and agricultural network, it is often more difficult to uncover definitive answers than an initial assessment indicates. As policy analyst at the Center for Food Safety Jaydee Hanson told Slate Magazine, “It is not unusual for it to take so long to track down the…
On April 13th, the FDA and the CDC issued statements warning consumers, retailers, and restaurants to avoid all romaine originating from the Yuma region in Arizona because of a possible connection to E. coli outbreaks that have been occurring for the past weeks. As of late April, the FDA was still working to resolve the outbreak of E. coli linked to romaine lettuce that has been steadily spreading throughout the nation.
Setting food safety objectives (FSOs) can be difficult, especially with all of the different categorizations, definitions, and exemptions that may apply to your facility. With so many different regulations and rule subsections, it can be easy to miss a requirement or accidentally construct an insufficient food safety plan. Nonetheless, it is imperative that the proper procedures are implemented and practiced in order to keep your consumers safe and happy.
In recent FSMA news, the latest deadline for compliance with the FSMA Sanitary Transportation of Human and Animal Food rule is swiftly approaching. By April 6, 2018, small businesses are expected to be in compliance with the rule in order to pass FDA inspections.
To be or not to be, that was the question. Now, in more modern times, the question has changed. Like Hamlet, many have been waffling back and forth, wondering whether or not they truly need a PCQI to help them build their food safety plan. However, unlike Hamlet’s question, this one is far more easily…
What Makes a High-Risk Facility High-risk facilities are picked out from the food industry by the FDA. These choices are determined through the evaluation of certain distinguishing factors that put a facility and its food in greater danger of having a food safety issue. The factors are each identified in section 421(a) of the Federal…
“The future of the food industry is online. Whether you’re buying ingredients or recipes, people will rely less and less on physical stores and more and more on online delivery.” – Sharma, head of Saffron Fix, an online Indian cuisine service1 While we are not quite at the point where we have talking robots dropping…
When the FSMA Preventive Controls Rules were released in 2011, confusion over the intricacies and information of the rules swept the food manufacturing industry. Here’s what you need to know to ensure success as the deadlines for compliance with the FSMA Rules approach. What is the FSMA PC Rule? At its core, the FSMA Preventive…