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.

Many processors have grown more sophisticated at compiling information and presenting it when inspectors ask for proof that a facility's food safety management system is working. But no matter the companies’ size or record management methods, they likely experience some of the common deficiencies that experts see.

As new regulations have led to increased food recalls, companies work to digitize their food safety systems, hoping they will help make it easier to track their products.

Nearly as important as doing the right things is documenting the who, what, when and where of your food safety processes.

The idea of preventive controls is not process-centric, but risk based. And its principles are not new concepts.

For many processors, using food safety software systems means finally getting rid of the rows of cabinets filled with Excel sheets and handwritten data. Some have been prompted to move recordkeeping and food safety management into the digital age by FSMA.

In 1995, the seafood HACCP regulation was enacted in the US and marked a major milestone in the history of food safety.

Topics include HACCP, sanitation SOP verification and hazard analysis.

The content in this special publication brings together experts in food safety to highlight some of the concepts and strategies propelling innovation in the food-safety arena today.