Writing Corrective Actions for Your Food Safety Audit

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Global E.Coli Outbreaks

The impact of an E. coli outbreak is far-reaching. It spreads through the entire supply chain, leaving consumers, farmers, and retailers in a bind. Losing 45% of your sales overnight is a massive loss to any industry. This is what happened in 2018 regarding the E. coli outbreaks in romaine. Struggling to boost consumer confidence
Tagged under: , ,

Top 10 SQF Version 8 Non-Conformances for 2019

Did you know that in 2018 there were about 6000 SQF audits globally? When I read that, I was struck by how many sites are audited to the standard. You may be aware that in 2018 the new edition 8 of SQF went into effect, which affected all of those sites worldwide.  Although the standard
Tagged under: ,

The BRC Global Standard START! Program

While every food manufacturing site, big or small, needs to develop strong food safety systems, not every site is ready to meet the full requirements of a GFSI certification audit. Recognizing this, BRC has developed the START! Program in order to “recognize and encourage the development of food safety systems in small sites”. What is
  • Published in BRC

February Industry Events

Almond Alliance of California Almond Alliance 38th Annual Convention APRIL 30 – MAY 2 The Meritage Resort & Spa, 875 Bordeaux Way Napa, 94558 United States American Pistachio Growers Heat Illness Prevention Training April 12 @ 10:00 am – 3:30 pm C.P.D.E.S. Portugues Hall, 172 W. Jefferson Ave Easton, CA 93706 California Dried Plum Board

Produce Safety Program Prepares to Inspect “Large Farms” in Spring 2019 | CDFA

If you farm produce in California, you may have received a letter this week from the California Department of Food and Agriculture (CDFA). The letter, mailed to thousands of produce farms across the state, contains important information about on-farm food safety inspections that will begin this Spring. The inspections are part of a new law

The Benefits of Environmental Monitoring

Each year roughly 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne illnesses according to the CDC. As our food supply becomes progressively more globalized, the need to strengthen food safety systems in and between countries has become much more apparent. Legislation like the Food Safety Modernization Act (FSMA) now enables
Tagged under:

Salmonella- The Most Common Bacterial Foodborne Disease

Salmonella – we all know its bad for us but why? What is it? Where does it come from? Why should we care? Does my company have a plan in place if something tests positive? With all the news lately about one recall after another, it is easy to be tormented with endless questions. I
Tagged under:

Creativity from Chaos: Three Companies Using Technology to Make Life Easier for Growers

Every day, Farmers are being asked to do more with less, and to do it faster, safer, with fewer people, and for less money. If you look at these problems altogether, they can seem insurmountable – but there is hope! Innovation thrives during times of adversity. As a society, we do our best work when
Tagged under: , ,

Food Safety Culture is a Key Element in Food Safety Management’s Tool Box

An Article by the Acheson Group “The way we do things around here” – that is the favorite definition of food safety culture for Frank Yiannas, former Vice-President of Food Safety for Walmart, current Deputy Commissioner for Food Policy & Response with the Food and Drug Administration, and author of a couple of books on

Safe Food Alliance Introduces the Business Development Team

The Safe Food Alliance team is proud to introduce the newest additions to the family. Annette Magee, Juan M. Sanchez, and Joseph Nicholl now represent our Business Development team with Safe Food Alliance. Each member brings with them a unique set of skills which make them a well-rounded team ready to serve the needs of

January Industry Events

Almond Board 2/6 Lunch and Learn: Springtime Management Strategies Limited to the first 20 RSVPs. For more information, contact Spencer Cooper at (209) 604-3727 or scooper@almondboard.com 2/7 Global Communications Committee Meeting 2/13-2/14 Strategic Ag Innovation Committee Strategic Meeting For more information, contact Debye Hunter at (209) 343-3230 or dhunter@almondboard.com 2/20 Technical and Regulatory Affairs Meeting

What is FDA Detention and What Do We Do About it?

Written by Thomas Jones, Senior Director of Analytical Services and Pam Cooper, Quality Assurance Manager for Safe Food Alliance Detention; a word associated with childhood pranks, the principal’s office, guilt, and remorse. In a similar fashion, receiving notice from the United States (US) government that your facility’s products have been detained can also trigger those
Tagged under:

The Importance of Food Safety Culture

In my role, I routinely work with facilities pursuing a third-party food safety certification audit for the first time. After four years of assisting and educating people about the audit process, I have noticed that you can recognize early on whether a company’s pursuit is focused more on obtaining the necessary certificate or in ensuring

What is the difference between the HACCP and HARPC?

The Food Safety Modernization Act (FSMA) was signed into law by the United States Congress in 2011. The Food and Drug Administration (FDA) is mandated to implement the FSMA new food safety regulations.The essence of FSMA proposed rules is prevention; i.e., a shift from a reactive to a protective and preventative approach. With the globalization
Tagged under: , ,

Intro to Produce Safety

The Produce Safety rule, which is part of a larger set of food safety regulations recently issued by the U.S. FDA, applies to growers of produce within the U.S. This includes both traditional “fresh produce”, as well as tree nuts and dried fruit among other items. The full title of this regulation is “Standards for
Tagged under:

The History of HACCP

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to hazard identification, assessment of risk, and control. It is used by many facilities in the food industry to ensure that all food that is consumed is safe to eat.HACCP originated in the 1960’s, when the National Aeronautics and Space Administration (NASA), the Pillsbury

The Beginners Guide to HACCP

The importance of an effective food safety system cannot be overstated. According to a study conducted by the Food Marketing Institute (FMI) and the Grocery Manufacturers Association (GMA), food recalls cost companies an average of $10 million per incident. That is why Hazard Analysis Critical Control Points (HACCP) principles are so important. They create the

Safe Food Alliance participates in Camp Fire Relief Funds On Behalf of Industry Partners

Safe Food Alliance participates in Camp Fire Relief Funds On Behalf of Industry Partners On November 8th, 2018 a deadly fire hit the city of Paradise. In the days that followed, lives would be lost, homes would be destroyed, and the state of California would be forever changed. The DFA of California Walnut Export Committee
Tagged under: , ,

December Industry Events

Almond Board 1/16 Ag Regulatory Subcommittee Meeting – Conference Call – 9:00 a.m. For more information, contact Lynn Jordan at (209) 343-3237 or ljordan@almondboard.com 1/24 Almond Quality and Food Safety Committee Meeting FFor more information, contact Jayme Puthoff at (209) 343-3279 or jputhoff@almondboard.com American Pistachio Growers Annual Conference February 25, 2019 – February 27, 2019

FDA Releases New Food Defense Updates

On December 10th, 2018 the Food and Drug Administration (FDA) released a Food Defense update on the Intentional Adulteration Rule. In the update, the FDA lays out new free ways to complete the required Food Safety Modernization Act (FSMA) training. The FDA has provided a number of resources and links to courses that can be
Tagged under: ,

Global E.Coli Outbreaks

The impact of an E. coli outbreak is far-reaching. It spreads through the entire supply chain, leaving consumers, farmers, and retailers in a bind. Losing 45% of your sales overnight is a massive loss to any industry. This is what happened in 2018 regarding the E. coli outbreaks in romaine. Struggling to boost consumer confidence
Tagged under: , ,

Top 10 SQF Version 8 Non-Conformances for 2019

Did you know that in 2018 there were about 6000 SQF audits globally? When I read that, I was struck by how many sites are audited to the standard. You may be aware that in 2018 the new edition 8 of SQF went into effect, which affected all of those sites worldwide.  Although the standard
Tagged under: ,

The BRC Global Standard START! Program

While every food manufacturing site, big or small, needs to develop strong food safety systems, not every site is ready to meet the full requirements of a GFSI certification audit. Recognizing this, BRC has developed the START! Program in order to “recognize and encourage the development of food safety systems in small sites”. What is
  • Published in BRC

February Industry Events

Almond Alliance of California Almond Alliance 38th Annual Convention APRIL 30 – MAY 2 The Meritage Resort & Spa, 875 Bordeaux Way Napa, 94558 United States American Pistachio Growers Heat Illness Prevention Training April 12 @ 10:00 am – 3:30 pm C.P.D.E.S. Portugues Hall, 172 W. Jefferson Ave Easton, CA 93706 California Dried Plum Board

Produce Safety Program Prepares to Inspect “Large Farms” in Spring 2019 | CDFA

If you farm produce in California, you may have received a letter this week from the California Department of Food and Agriculture (CDFA). The letter, mailed to thousands of produce farms across the state, contains important information about on-farm food safety inspections that will begin this Spring. The inspections are part of a new law

The Benefits of Environmental Monitoring

Each year roughly 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne illnesses according to the CDC. As our food supply becomes progressively more globalized, the need to strengthen food safety systems in and between countries has become much more apparent. Legislation like the Food Safety Modernization Act (FSMA) now enables
Tagged under:

Salmonella- The Most Common Bacterial Foodborne Disease

Salmonella – we all know its bad for us but why? What is it? Where does it come from? Why should we care? Does my company have a plan in place if something tests positive? With all the news lately about one recall after another, it is easy to be tormented with endless questions. I
Tagged under:

Creativity from Chaos: Three Companies Using Technology to Make Life Easier for Growers

Every day, Farmers are being asked to do more with less, and to do it faster, safer, with fewer people, and for less money. If you look at these problems altogether, they can seem insurmountable – but there is hope! Innovation thrives during times of adversity. As a society, we do our best work when
Tagged under: , ,

Food Safety Culture is a Key Element in Food Safety Management’s Tool Box

An Article by the Acheson Group “The way we do things around here” – that is the favorite definition of food safety culture for Frank Yiannas, former Vice-President of Food Safety for Walmart, current Deputy Commissioner for Food Policy & Response with the Food and Drug Administration, and author of a couple of books on

Safe Food Alliance Introduces the Business Development Team

The Safe Food Alliance team is proud to introduce the newest additions to the family. Annette Magee, Juan M. Sanchez, and Joseph Nicholl now represent our Business Development team with Safe Food Alliance. Each member brings with them a unique set of skills which make them a well-rounded team ready to serve the needs of

January Industry Events

Almond Board 2/6 Lunch and Learn: Springtime Management Strategies Limited to the first 20 RSVPs. For more information, contact Spencer Cooper at (209) 604-3727 or scooper@almondboard.com 2/7 Global Communications Committee Meeting 2/13-2/14 Strategic Ag Innovation Committee Strategic Meeting For more information, contact Debye Hunter at (209) 343-3230 or dhunter@almondboard.com 2/20 Technical and Regulatory Affairs Meeting

What is FDA Detention and What Do We Do About it?

Written by Thomas Jones, Senior Director of Analytical Services and Pam Cooper, Quality Assurance Manager for Safe Food Alliance Detention; a word associated with childhood pranks, the principal’s office, guilt, and remorse. In a similar fashion, receiving notice from the United States (US) government that your facility’s products have been detained can also trigger those
Tagged under:

The Importance of Food Safety Culture

In my role, I routinely work with facilities pursuing a third-party food safety certification audit for the first time. After four years of assisting and educating people about the audit process, I have noticed that you can recognize early on whether a company’s pursuit is focused more on obtaining the necessary certificate or in ensuring

What is the difference between the HACCP and HARPC?

The Food Safety Modernization Act (FSMA) was signed into law by the United States Congress in 2011. The Food and Drug Administration (FDA) is mandated to implement the FSMA new food safety regulations.The essence of FSMA proposed rules is prevention; i.e., a shift from a reactive to a protective and preventative approach. With the globalization
Tagged under: , ,

Intro to Produce Safety

The Produce Safety rule, which is part of a larger set of food safety regulations recently issued by the U.S. FDA, applies to growers of produce within the U.S. This includes both traditional “fresh produce”, as well as tree nuts and dried fruit among other items. The full title of this regulation is “Standards for
Tagged under:

The History of HACCP

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to hazard identification, assessment of risk, and control. It is used by many facilities in the food industry to ensure that all food that is consumed is safe to eat.HACCP originated in the 1960’s, when the National Aeronautics and Space Administration (NASA), the Pillsbury

The Beginners Guide to HACCP

The importance of an effective food safety system cannot be overstated. According to a study conducted by the Food Marketing Institute (FMI) and the Grocery Manufacturers Association (GMA), food recalls cost companies an average of $10 million per incident. That is why Hazard Analysis Critical Control Points (HACCP) principles are so important. They create the

Safe Food Alliance participates in Camp Fire Relief Funds On Behalf of Industry Partners

Safe Food Alliance participates in Camp Fire Relief Funds On Behalf of Industry Partners On November 8th, 2018 a deadly fire hit the city of Paradise. In the days that followed, lives would be lost, homes would be destroyed, and the state of California would be forever changed. The DFA of California Walnut Export Committee
Tagged under: , ,

December Industry Events

Almond Board 1/16 Ag Regulatory Subcommittee Meeting – Conference Call – 9:00 a.m. For more information, contact Lynn Jordan at (209) 343-3237 or ljordan@almondboard.com 1/24 Almond Quality and Food Safety Committee Meeting FFor more information, contact Jayme Puthoff at (209) 343-3279 or jputhoff@almondboard.com American Pistachio Growers Annual Conference February 25, 2019 – February 27, 2019

FDA Releases New Food Defense Updates

On December 10th, 2018 the Food and Drug Administration (FDA) released a Food Defense update on the Intentional Adulteration Rule. In the update, the FDA lays out new free ways to complete the required Food Safety Modernization Act (FSMA) training. The FDA has provided a number of resources and links to courses that can be
Tagged under: ,

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