Items Tagged with 'HACCP'

Food safety and quality management systems are a necessity for getting audits together for unannounced food safety inspections, and suppliers of these systems have seen the need to expand coverage to include functionality handled by other software systems. Working together in concert, they save processors repetitive, manual input operations.

For food processing professionals, the challenge lies in integrating safety seamlessly into high-speed, high-volume operations. Here are the top five strategies to help safeguard manufacturers' facilities and products.

Successful, industry-leading food manufacturers regularly use audits to identify potential risks and verify the effectiveness of their internal controls.

Today’s safety practices are increasingly enabled by sensors, software and cloud platforms, which not only improves compliance and traceability — it reshapes how the industry thinks about readiness, training and operational excellence.

Consider establishing hygienic zones to help meet current good manufacturing practices (cGMPs) and help prevent a contamination incident.

Rootwurks offers an affordable, accredited HACCP certification course, which will now be offered to ASI’s clientele through the exclusive partnership, along with other compliance tools.

In a Food Safety Summit session sponsored by Columbia Laboratories, Kathy Knutson, microbiologist and independent consultant for EAS Consulting Group, noted that players in the traditional food and beverage industry are accustomed to good manufacturing practices (GMPs), while the cannabis industry largely is not.

FSIS has released generic HACCP models that illustrate the raw intact processing category with a wild-caught catfish product and another with farm-raised catfish product.

Cleaning and sanitation are far more than just chemicals used for cleaning.