Are you trying to determine where to start on your journey to Preventive Controls Compliance? Well, you are not alone. It seems every day uncovers a new, little nuance that does not fit in a neat FSMA box. Start on the path to Preventive Controls compliance with our five steps below:
1. Focus on what we already know. Many rules have yet to be implemented, and the guidelines are not available. So, focus on finding a Preventive Controls Qualified Individual (PCQI) training program. Attending a PCQI training program will jump start your efforts toward Preventive Controls compliance. After training, assemble your team to review the process flow chart, your raw material(s) and an ingredient hazard analysis. If a flow chart or hazard analysis has not been developed, this should be your first step. It is important to note that the preventive control rule does not require a flow chart, but it is almost impossible to perform a hazard analysis without one. Continue reading FSMA Roadmap: 5 Steps to Preventive Control Compliance
The USDA Food Safety and Inspection Service (FSIS) recently unveiled its five-year strategic plan for ensuring the safety of meat, poultry and processed egg products. Covering the fiscal years 2017-2021, the objectives of the Strategic Plan are classified within the core goals of preventing foodborne illness, modernizing inspection systems and scientific techniques, and improving operational excellence. Continue reading Regulatory Round-Up: FSIS Unveils Strategic Food Safety Goals
The holidays bring a month full of family, friends, gifts and food. While you’re making wonderful memories this year, remember that food safety plays a critical role in the holiday fun. Keep your loved ones healthy by implementing safe food handling at your celebration. Reduce the occurrence of inadvertent foodborne illness with these three easy-to-follow food safety tips: Continue reading 3 Food Safety Tips for the Holiday Season
Though it probably takes a back seat to taste, color is an important factor when consuming food. Society has assigned what we consider the “ideal color” for various food items. For example, consider the produce section in the grocery store, where you may find yourself attracted to particular items with the most desirable color. Those colors are desirable because you equate them to a fresher, more ripe, or higher quality product. You grab the bright yellow bananas and leave the green ones behind (unless you’re willing to wait for the green ones to ripen at home). Continue reading Is the Color of Your Spice up to Snuff?