Food Safety & Quality Blog
Mérieux NutriSciences is dedicated to helping companies worldwide find practical solutions to today's food safety and quality challenges throughout the supply chain.

Technical Tuesdays: The Role of Sanitation in the Preventive Controls Rule For Human Food

Posted by Jeff Lucas

March 28, 2017 at 10:00 AM

sanitation_blog.jpgFor over 20 years, the food industry has been steadfast in our view of the role of sanitation in classical Hazard Analysis Critical Control Point (HACCP) programs. Our experience with meat and poultry HACCP by way of the International HACCP Alliance and what came later with Global Food Safety Initiative (GFSI) HACCP requirements solidified the supportive role of sanitation as a food safety prerequisite program. We have managed sanitation as a separate prerequisite program, and then used these programs to eliminate the need for sanitation critical control points. However, compliance with the Preventive Controls Rule for Human Food (PCHF) as part of the Food Safety Modernization Act requires a different approach in how we manage sanitation procedures that directly addresses a food safety hazard identified in the hazard analysis.  

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Topics: Food Safety, HACCP, FSMA, Preventive Controls, FSMA Compliance, Hazard Analysis, Sanitation

Technical Tuesdays: HACCP Program Use in Dairy Operations

Posted by Tedd Wittenbrink

January 31, 2017 at 10:00 AM

dairy_blog.jpgUsing Hazard Analysis Critical Control Point (HACCP) principles to manage food safety in the dairy industry is not a new concept. Most dairy manufacturers have already implemented HACCP as a process to manage food safety in addition to regulatory requirements. 

Although the FDA Preventive Controls for Human Food Rule is not required for Grade A dairies until September 2018, customers and retailers continue to require their suppliers to have an effective and operational HACCP Plan in place that is overseen by a trained individual. Additionally, Global Food Safety Initiative (GFSI) schemes such as Safe Quality Food Institute (SQF) and British Retail Consortium (BRC) also require HACCP implementation overseen by a trained individual. Finally, global organizations, such as The Food and Agricultural Organization of the United Nations (FAO), continue to recognize HACCP (Codex HACCP) as a system which identifies, evaluates, and controls hazards which are significant for food safety. 

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Topics: Food Safety, HACCP, Dairy, GFSI, Dairy Operations, SQF, Hazard Analysis, Dairy Industry, Global Food Safety Initiative, FAO, Safe Quality Food Institute

Writing a FSMA Compliant Food Safety Plan

Posted by Paige Krzysko

July 15, 2016 at 9:30 AM

writing-1.jpgIn 2015, the FDA published their FSMA final rule for Preventive Controls for Human Food. The new rule states, “covered facilities must establish and implement a food safety system that includes an analysis of hazards and risk-based preventive controls.”

Said food safety system must include a written food safety plan. Food manufacturers covered by the rule that previously utilized the Hazard Analysis Critical Control Point (HACCP) guidelines to establish their food safety system will need to take additional steps to adhere with the FSMA compliant Hazard Analysis and Risk-Based Preventive Controls (HARPC). The main difference between the two comes in the added HARPC requirement to evaluate potential hazards and implement measures to prevent them.

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Topics: Food Safety, Food Safety Training, Food Safety Modernization Act (FSMA), HACCP, FSMA, Webinars, HARPC

HACCP: Back to the Forefront of Food Safety and Prevention

Posted by John Williams

June 5, 2014 at 8:30 AM

Haccp: back to the forefront of Food Safety and PreventionDue to its presence in the Food Safety Modernization Act (FSMA) and prevalence in Global Food Safety Initiative (GFSI) schemes, Hazard Analysis and Critical Control (HACCP) programs are very much vogue these days in the food industry.

Under FSMA’s preventive controls rule for human food, facilities that manufacture, process, pack or hold human are charged with implementing a written food safety plan focused on controlling hazards. In nearly every GFSI certification scheme, including Safe Quality Food (SQF) and BRC, companies seeking accreditation to a particular Code are required to have validated and verified HACCP plans.

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Topics: Food Safety Modernization Act (FSMA), HACCP


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