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? To help you get started or improve the sanitation practices in your facility, we’ve created a set of free templates to guide you. These documents
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 safe. But time and time again we see people choose to not wash their hands, knowing full well they should be. Why does this happen?
Food processing facilities know that a good sanitation program is essential to food safety. But, it can be easy to miss crucial considerations when developing sanitation policies. As an auditor, I regularly see non-conformities related to sanitation and would like to highlight six of the most common issues I repeatedly come across. That way, you
In order to be in compliance with FSMA, all registered processors need to comply with GMPs (Good Manufacturing Practices). To help ensure your GMPs are up to speed, we have created a checklist for your internal audit process. This template in the series is focused on sanitation, one of the most important GMPs, that is
It isn’t often that issues of food safety go viral on social media, but in early July the stomachs of the nation collectively turned after learning about the #IceCreamChallenge. Understanding The Challenge The challenge started when a teenage girl near San Antonio posted a video to Twitter. In the video, she opened a carton of
Written by Katie Edwards With the busy season for Central Valley agriculture just around the corner, it’s essential to keep in mind some key concepts to help you keep your food safety plan in check. Hullers and dryers, dehydrators, storage facilities, packing, and processing facilities must be ready to receive, handle, and process upcoming crops
The need for a third party or contract laboratory is almost a must in today’s marketplace. The word laboratory, first used in the 1600’s, comes from the Latin laboratorium, aplace that is set apart for scientific experiments, a place for labor and work. Today, we continue to see laboratories as scientific epicenters, only with much
By: Joseph Nicholl When submitting a sample for testing which option should you choose: Listeria spp. or Listeria monocytogenes? That is a good question. One is very broad (Listeria spp.) and will give you a lot of information about the bacteria in the genera and the other is specific (L. monocytogenes) one species in the
Let’s face it, all of our food comes from farms. When it comes to plant-based food there’s always a grower (or many growers!) involved. Here at Safe Food Alliance, we work to, help growers implement processes to ensure compliance with the FSMA Produce Safety rule (FSMA is the FDA’s “Food Safety Modernization Act”). Many of
