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In the engineering world, it has often been said that you can’t inspect quality into a product. Rather, you design and build quality into a product and then inspect to make sure you are delivering what you promise.
While we've looked at the key issues - including COVID-19 - facing food processors and A&E/Cs this year in FE's 2020 Annual Plant Construction Survey, there's a lot more to discuss.
In 1906, President Theodore Roosevelt signed legislation that created the agency with legal authority to seize goods in interstate commerce that were adulterated, contained additives injurious to health, or contained filthy, decomposed or putrid substances.
The FDA is clarifying that states receiving competition A/B funding as part of the State Produce Implementation Cooperative Agreement Program (CAP) may begin routine inspections as early as January 1, 2020.
After the Food Safety Modernization Act was passed, there was a great deal of angst and fear in the food industry about the impending implementation of hazard analysis, risk-based preventive controls.
Bad news first: If you make pet food, have an older facility and have been putting off examining your operation in light of FSMA, rushing to comply with the new food safety rules for animal foods is probably proving to be a challenge.
FDA has finalized guidance to help facilities determine their business size under the Preventive Controls for Human Food and Preventive Controls for Animal Food rules issued in response to the FSMA.
Michael Taylor, former deputy commissioner for food for FDA and present co-chair of the Stop Foodborne Illness Board, suggested that in spite of all the technology, collaboration and education to improve food safety, crisis management still drives changes.
The Food Safety Modernization Act (FSMA) has been described as the most sweeping reform of our food safety laws in more than 70 years. Never before has it been so important for every person working in the food industry to have basic and applied knowledge of food safety and sanitation practices that prevent contamination of foods. Read More
