The Food Safety Summit Resource Center (Booth S-7632), organized by the Food Safety Summit, will return to PACK EXPO Las Vegas (Sept. 28–30, 2015; Las Vegas Convention Center), according to show owner and producer PMMI, The Association for Packaging and Processing Technologies, and the Food Safety Summit.
While regulators creep closer toward adopting parts of the Food Safety Modernization Act (FSMA), HACCP (Hazard Analysis and Critical Control Points) has taken center stage as food and beverage manufacturers seek the best ways to stay compliant, avoid costly recalls and provide an easier audit experience.
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.
FDA has filed a complaint with the US Department of Justice seeking to stop Detroit-based Scotty’s Incorporated from preparing and distributing its ready-to-eat sandwiches because of the company’s reported failure to comply with regulations.
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.