The Food Chain
Published in September 2005, ISO 22000 food safety management systems – requirements for any organization in the food chain, is the new kid on the food block. The product of an ongoing collaboration...
View ArticleImplementing a Food Safety Management System
In order to set up an effective food safety management system the activities of key functions should be integrated into the system. Senior management should communicate policies and responsibilities...
View ArticleA Ten Step Guide to the BRC Food Safety Standard
The 10 Fundamental requirements of BRC:Management Commitment and Continuous Improvement Clause 1 – Senior management need to demonstrate commitment to meeting the requirements of the BRC standard by...
View ArticleFSSC 22000 set to become the Global FSMS Standard
FSSC 22000 Accredited CertificationThe Foundation for Food Safety Certification announced late last year that accredited FS22000 certification will be allowed from January 1, 2011. All certification...
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Food Safety Certification: A Necessary Investment
Other issues driving U.S. retailers and manufacturers to focus more on food safety is the increasing complexity of the global supply chain and the large number of products that are sourced from high...
View ArticleCornerstone of HACCP
The HACCP Plan is a document which is based upon the principles of HACCP and which delineates the procedures to be followed. The HACCP System is the result of the implementation of the HACCP Plan thru...
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Compressed Air - How Clean is Yours?
Understanding compressed air contaminantsISO 8573-1 identifies the major contaminants of compressed air that can affect the quality in a manufacturing environment where products or machine operation is...
View ArticleIntroducing the Best Aquaculture Practices (BAP) standard
Personally I have not dealt directly with the Best Aquaculture Practices (BAP) standard but, as seafood commodities are over 90% of globally traded foodstuffs and BAP is GFSI benchmarked, I felt it...
View ArticleHow Food Safety Agencies Protect Consumers with Food Labels
One example is the United States where food producers sometimes can’t be quite sure whether their food product is subject to federal regulations, state laws, both, or if they are exempt altogether from...
View ArticleTACCP & VACCP Demystified!
TACCP is 'Threat Assessment & Critical Control Point'VACCP is 'Vulnerability Assessment & Critical Control Point'It's unclear how long the terms TACCP and VACCP have been around. The standard...
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BRC Packaging Standard Issue 5 Gap Analysis
What is the BRC Global Standard for Packaging and Packaging Materials?The BRC Global Standard for Packaging was originally published in 2001 to protect consumers and provide a common auditing and...
View ArticleBehavioral Based Food Safety – An Alternative Training Methodology
The theoretical backgroundWe assume that if everyone were to do exactly what they were supposed to do, we would achieve the results we expect to achieve. Obviously, this assumption is not always true....
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The Major Contaminants in Compressed Air
The 7.2nd edition of the SQF Code states:“Compressed air used in the manufacturing process shall be clean and present no risk to food safety.”“Compressed air used in the manufacturing process shall be...
View ArticleThe Solution to a Combined HACCP & HARPC System!
Understanding the Differences There are some fundamental differences between HACCP principles and the HARPC requirements, a couple of the most controversial may be that the Preventive Control Rule does...
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Adding Value to an Internal Audit System
Internal Auditing Let’s start with an Audit Definition from ISO 19011:* A systematic, independent and documented process for obtaining audit evidence and evaluating it objectively to determine the...
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Comparing FSSC 22000 against FSMA Preventive Controls Rules
The FDA Food Safety Modernization Act (FSMA) Preventive Controls for Human Food rule is now final, and compliance dates (See Appendix 4) for some businesses begin in September 2016. Key Requirements...
View ArticleAchieving FSMA Compliance with BRC Certification
BRC Food Safety Standard was first published in 1998 and was Food Safety Standard to be benchmarked by the GFSI. The current version of the standard is Issue 7 which was published in January 2015. In...
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How to Sample for Particles, Water, and Oil in Compressed Air
Air quality is mentioned throughout the SQF Code Edition 7.2, in which we are given the guideline: “compressed air used in the manufacturing process and in direct contact with food products, primary...
View ArticleThe FSVP is the Next FSMA Compliance Date
One of the new rules under the Food Safety Modernization Act (FSMA) is the Foreign Supplier Verification Program (FSVP). For most importers of foods into the USA, the FDA has specified that the date...
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FSMA, HACCP, and Your Compressed Air System
HACCP and Compressed Air The new rules created by the FDA to fulfill FSMA require that manufacturers must conduct a Hazard Analysis (HA) as part of the revised current Good Manufacturing Practices...
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