foodmag.com.au: Putting in place an effective Hazard Analysis and Critical Control Point (HACCP) food safety management plan has become a central priority for any facility involved in the production, processing or storage of food and beverage produce.
This preventive risk assessment system ensures that all food safety hazards are assessed and that appropriate controls are put in place to eliminate or reduce contamination.
Read the full article at the Food & Beverage magazine website
George Misko / Food Safety Magazine: The U.S. Food and Drug Administration (FDA) announced in January 2018 that it was exercising enforcement discretion with respect to the Food Safety Modernization Act (FSMA) Foreign Supplier Verification Program (FSVP) requirements for importers of food contact substances (FCSs).
The news was met with a sigh of relief by the industry. The reasons for FDA’s decision centered on the vastly different hazard profiles and risks presented between FCSs and traditional food.
Read the full article at the Food Safety Magazine website
Bill Marler / Forbes: I speak often at conferences to food manufacturers, foodservice and retailers about why CEOs and senior management (even outside of the traditional food safety or quality assurance department functions) must be dedicated to food safety if they want to make their business money.
My pitch is quite straightforward - "Why it is a bad idea to poison your customers."
True, I am generally all about "doom and gloom", but I also have a few recommendations for translating the "why" into practical "how".