When it comes to cleaning food production equipment, it wasn’t that long ago the only option was taking the equipment apart piece by piece, scrubbing and flushing it with chemicals and water inside and out before putting it back together again for the next run.
In January 2011, the Food Safety Modernization Act came into being, and six core teams were formed to focus on six key sections: preventive standards, inspection and compliance, imports, federal/state integration, fees and reports, and studies.
On behalf of its members, the Produce Marketing Association (PMA) has submitted its comments to FDA on the four supplemental proposals under the Food Safety Modernization Act (FSMA) on produce safety, preventative controls for human food, foreign supplier verification programs and preventative controls for animal feed.
FDA has announced a public meeting on November 13 to discuss proposed changes to four rules originally proposed in 2013 to implement the Food Safety Modernization Act (FSMA).
If you’re in the seafood or juice industry, each of which fall under HACCP rules, FSMA’s HARPC (Hazard Analysis and Risk-based Preventive Controls) doesn’t apply to your business—and probably won’t in the future.
Is there a way processors can ensure food safety management systems will meet the final FSMA regulations? There is no guarantee, but some programs will increase your odds.
In response to public comment, FDA has revised four proposed rules to help prevent food-borne illness that when finalized will implement portions of FSMA, the government agency announced Friday.
One glance at this year’s Food Engineering State of Manufacturing survey indicates, that for the most part, food and beverage processors are facing a lot of issues—many the same as last year.