You may be considering a raw food diet for your pets because you have heard that it is healthier. But raw food diets can make you and your pet sick. Germs like Salmonella and Listeria bacteria have been found in raw pet foods, even packaged ones sold in stores. These germs can make your pets sick. Your family also …
Behaviour-based systems for measuring food safety complement the normal risk-based, system and process checks, as they offer insight into what employees really think and understand about food safety. Food safety culture in a business is how everyone (owners, managers, employees) thinks and acts in their daily job to make sure that the food they make …
It is critical to monitor the hygienic environment in the food manufacturing facility for the production of high quality and safe food products. An environmental monitoring program (EMP) will assess the effectiveness of the overall hygienic practices in a facility and provide necessary information to prevent possible microbial contamination of food products. It provides valuable …
Pest management is a critical component of food safety programs worldwide. Production facilities, as well as food retail facilities and restaurants, are all at risk for attracting such pests as rodents, cockroaches, ants and birds, due in large part to the very nature of their business. These facilities provide the ideal conditions many pests need …
All GFSI (Global Food Safety Initiative) and retailer food safety standards have high-level expectations and prescriptive requirements for allergens. However, these are often limited to the direct operations of the manufacturing facility and do not necessarily include allergen risks in other sectors of the food supply chain. There is little gain to be had if …
VACCP stands for Vulnerability Assessment and Critical Control Points. It focuses on food fraud as well, and widens the scope to include systematic prevention of any potential adulteration of food, whether intentional or not, by identifying the vulnerable points in a supply chain. It is especially concerned with economically motivated adulteration (EMA). Examples include product substitutions, …
TACCP stands for Threat Assessment and Critical Control Points. This protocol focuses on tampering, intentional adulteration of food, and food defence. TACCP generally requires a wider range of employee involvement than HACCP, as it covers issues such as manufacturing plant and transportation security, IT security, and employee background checks. Some points will overlap with HACCP, …
The FDA Food Safety Modernization Act (FSMA) is transforming the nation’s food safety system by shifting the focus from responding to foodborne illness to preventing it. Congress enacted FSMA in response to dramatic changes in the global food system and in our understanding of foodborne illness and its consequences, including the realization that preventable foodborne illness …
SQF The most recent edition of the SQF Codes is the SQF Codes Edition 9, published in October 2020 and effective for all audits on May 24, 2021. Edition 9 is comprised of 11 industry-specific codes that provide step-by-step instructions for production and manufacturing sites to become SQF certified. The SQF Code is a process …
GLOBALG.A.P.’s roots began in 1997 as EUREPGAP, an initiative by retailers belonging to the Euro-Retailer Produce Working Group. British retailers working together with supermarkets in continental Europe become aware of consumers’ growing concerns regarding product safety, environmental impact and the health, safety and welfare of workers and animals. Their solution: Harmonize their own standards and …
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