Getting Started with GFSI: The Roadmap to GFSI Certification

On September 21, 2020, the Food and Drug Administration announced the release of a draft rule for the food industry, “Requirements for Additional Traceability Records for Certain Foods” (also referred
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If you produce food, you’ve probably heard of the Food Safety Modernization Act. In this webinar we take a look at the upcoming requirement for the testing of agricultural water
Written by Jon Kimble and Kyla Ihde, Safe Food Alliance Is it an FDA requirement or a strong recommendation for environmental monitoring for RTE foods? In areas where your company
The importance of a sound environmental monitoring program cannot be overstated, both as a verification of sanitation effectiveness, and to prevent contamination of your company’s products. This webinar is intended
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
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Mycotoxins, the highly toxic secondary metabolites of certain molds, are a significant food safety concern. The Food and Agriculture Organization estimates that as much as a quarter of the world’s
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This was originally posted by our friends at the FDA (source) Welcome to the New Era of Smarter Food Safety. The world around us is changing rapidly;  many believe we will
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In the premier video in Safe Food Alliance’s Lab 101 series, Thomas Jones, dives into the most essential question in Food Safety. What causes food borne illness?
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Written by Shawnil Guiles, Food Safety Auditor Do you have anxiety about the Food and Drug Administration (FDA) coming into your facility and finding little organisms that could potentially lead
“More than 90% of Americans have pesticides or their byproducts in their bodies.” -Environment Working Group We’ve collected some of our best articles on pesticides to showcase the knowledge you
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Food safety is always evolving. With that, so do your food safety programs. Here at Safe Food Alliance, we regularly receive questions about HACCP or Hazard Analysis Critical Control Points.
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USDA Agricultural Marketing Service sent this bulletin at 05/19/2020 01:07 PM EDT WASHINGTON, May 19, 2020 – As part of the Coronavirus Farm Assistance Program, the U.S. Department of Agriculture
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Over the past 6 months, we have been through a lot together as an industry, as a nation, and as a global community. The COVID crisis has caused us to
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Written by Katie Edwards and Jon Kimble HACCP; It’s a bit complicated. There are so many steps and rules to follow, and for a beginner, it can be extremely overwhelming.
This article was originally posted by our friends at Agworld. Growers throughout the USA, and indeed most countries, are well aware of the need to provide their clients as well
April 22, 2020 The U.S. Food and Drug Administration (FDA) is issuing a guidance to communicate its temporary policy regarding certain requirements under the FDA Food Safety Modernization Act (FSMA) Accredited Third-Party Certification
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This was originally posted by our friends at the California League of Food Producers CLFP Members: We wanted to alert you that Governor Newsom is considering issuing a new Executive
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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
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