When it comes to pathogens, the headlines are all too familiar: E. coli in leafy greens, salmonella in eggs and peanut butter, listeria in dairy. As food manufacturers, we have
In the world of food safety, knowledge is power. Which is why the team at Safe Food Alliance is excited to announce our new YouTube series “HACCP 101: Intro to
For growers and handlers alike, aflatoxin is a significant hazard to your nut products. While aflatoxins pose a greater risk to developing countries than first world countries, they are carcinogenic
You have just finished your swabbing, and now you wait with anticipation for the results to come back from the lab. You receive the results and find mostly negative or
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
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.
Just because GFSI certification seems daunting, doesn’t mean it has to be. As the Auditing Services Manager, I consistently receive the all too typical supplier calls with questions like “My
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
In today’s food manufacturing environment, basic food safety principles are no longer enough to meet customer and regulatory requirements. The rules have changed, in large part due to the Food