When it comes to pathogens, we’ve all seen the headlines: E.Coli in leafy greens, salmonella in eggs and peanut butter, listeria in dairy. It is our job as food manufacturers
Pesticides can be confusing. Companies create new ones every day, the rules are ever-changing, and to top it all off, every country has its own set of standards. That is
When it comes to producing a safe product, not only do we have to consider the product itself, but also the area in which it is produced. This template will
In this segment of the GMP Checklist Template series, we look at the equipment and utensils needed to operate a food manufacturing plant. The Equipment and Utensils section is broken
Sacramento, CA – On April 6 the period of comment on the Laboratory Accreditation for Analyses of Foods Proposed Rule ends. Although this specific rule sounds like it does not
Understanding each new piece of the Food Safety Modernization Act can be challenging and time-consuming. With these worksheets, you will be able to begin the process of implementing the Intentional
In the third piece of the GMP Checklist Template Series, we focus on training, education, allergens, and traceability. In order to be in compliance with FSMA, all registered processors need
Whether you are a small or large food manufacturer, sanitation is always an important Good Manufacturing Practice to pay attention to. But what is the best way to do that?
We can all agree that handwashing is important. We know that washing your hands prevents you from getting sick, helps prevent the spread of germs, and helps keep our food
Dear DFA of California, Safe Food Alliance, and Safe Food Certification members, customers, business associates, and employees, On December 20, 2019, I will officially retire from my position as President/CEO.
