– what I find remarkable is the level of preventive controls documented by the FDA for processing facilities versus retail deli – the requirements are much more detailed for processors. There is not a mandatory requirement for monitoring for pathogens (Listeria) in Retail and the...
Many ingredient manufacturers have customers in two markets, the general public and finished goods manufacturers. While the ingredients that are processed may be very similar, the processing could be significantly different in respect to the type of Critical Control Points in the HACCP plan. The...
Everyone in the Restaurant Industry has a “war” or “did you heard about so and so company” story concerning customer illness that directly resulted in significant reductions in customer traffic or the bankruptcy of a restaurant. The fear generated by a food safety event will...
Great companies have great specifications for their ingredients, packaging materials, work in process materials, and finished goods. Significant resources are engaged to assure that the requirements for the different products are accurate and the instructions are clear to assure a repeatable manufactured product. These specifications...
After a rough first half of the year, the poultry industry is relieved to see that there have been no new reported cases of avian influenza since mid-June. For more information click here. According to a USDA Stakeholder report, several factors may have caused the...
As part of the product development process, samples of approved products are placed into different storage conditions based upon the requirements of the type of product. These storage conditions may be in a freezer, refrigerator, or at ambient temperature. After reviewing the quality and/or food...