A start-up facility must have a basic food safety plan based on HACCP (Hazard Analysis and Critical Control Points) in place to meet current regulatory requirements. Any food processing facility must first register with the Food and Drug Administration (FDA) and assigned a site-specific FDA Registration Number. The next requirement for implementing a food safety
Why does culture matter in a company? Because according to Dr. David Acheson, Founder and CEO of the Acheson Group, no matter where you are in the food chain, the biggest challenges are in food safety which means how people work together to find solutions is key to success. How a company approaches assessing risks
As more food manufacturing facilities continue to implement and comply with the Global Food Safety Initiative (GFSI) Audit Schemes, they are also required to conduct Internal Audits of their Foods Safety Management Systems. Meeting these GFSI requirements involves developing a strong internal audit program that utilizes internal resources and trained auditors to perform internal audits.
The recent wet winter brought long-needed rain and snow and tested the infrastructure of California (just ask the Oroville Dam operators). It also may have uncovered leaks in your facility’s roof that can cause major problems. The previous years of drought may have allowed the roof to fall off the “radar screen” of your plant
Safe Food Alliance’s first-ever public training on the brand-new SQF Code Edition 8 will be held in Tulare, CA. Register today! Course Objectives Come and learn about the newest edition of SQF, just released this spring! Ideal for companies seeking new certification or as an update for companies currently certified to edition 7.2. Learn strategies
A review of the growing influence over the last two years of how social media can affect marketing strategies has major implications for business and brands. Couple this with a growing consumer concern for the safety of their food and it is easy to conclude that we must have a social media component in our
As we review the most recent recommendations in the Food Safety Modernization Act (FSMA), we learn that the rules are expanding from a HACCP focus on preventing post-process contamination to a FSMA food safety plan that takes a more preventive approach by identifying potential risks and implementing appropriate controls to proactively prevent contamination. Additionally, this
Consumers’ expectations of retailers and suppliers have never been higher, especially relating to the safety of their food. An ongoing evolution of new technologies especially drive a connected consumer to redefine the global business environment, including a retail market shift from a supply-driven world to a demand –driven one where the consumer is in charge.
As a food processor, one of your top priorities is to produce the safest, highest quality products you possibly can. One of the most important drivers for achieving this goal is fostering the right culture amongst employees so you’re confident in what they’re doing when nobody’s watching. Doing a quick training isn’t enough, nor is
We are now in the hottest time of the year, the dog days of summer. This will change soon, and those in the food and agriculture industries look forward to this time of the year with equal parts anticipation and dread. The change in the season will soon mean longer shadows, cooler temperatures, and football.
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