Cross-Contact vs. Cross-Contamination - Quality Assurance
WEBFeb 7, 2018 · Prior to developing the rules of the Food Safety Modernization Act (FSMA), FDA considered the term “cross-contact” to be synonymous with “cross-contamination.”. Then in the 2013 FAQ publication on the proposed Preventive Controls rule, the agency began differentiating the terms. Stating that it was following the shift in scientific ...
Validation and Verification of Food Safety Control Measures
WEBJun 11, 2015 · Food manufacturers are responsible for developing and implementing a food safety program that is scientifically effective (validation) in controlling hazards and complies with current food safety programs (verification).
Comprehensive Allergen Management - Quality Assurance & Food …
WEBJun 3, 2020 · Dedicate the time and expend the resources to create a comprehensive allergen control plan, and, Kaufman said, “Review that plan any time there are changes in your ingredients, suppliers, staff, equipment, or products.”. The plan should include clear answers to day-to-day decisions such as, “Which shelf do I put this ingredient on?” and ...
Environmental Monitoring Program: An Early Warning System for ...
WEBDec 10, 2013 · Environmental Monitoring Program: An Early Warning System for Microbiological Hazards Because pathogenic microorganisms often contaminate food environments, it is critical to monitor the hygienic environment in the food manufacturing facility for the production of high quality and safe food products.
Evaluating and Approving Suppliers - Quality Assurance & Food …
WEBOct 2, 2014 · Evaluating and Approving Suppliers Are you confident that the materials used in your finished products meet your quality and food safety standards?
Designing Your Hygienic Zoning - Quality Assurance & Food Safety
WEBFeb 5, 2019 · HYGIENIC ZONING. Ideally, a facility should be designed to provide a flow pattern for food products, personnel, and equipment to prevent contact of the finished product with raw materials. Flow should be in one direction and follow a logical sequence from raw material handling to finished product storage. Within this …
Monitoring Microorganisms in a Food Plant
WEBApr 19, 2018 · This type of microbiological monitoring is a verification of proper cleaning and sanitizing of food-processing equipment. Total microbial counts are the typical analysis used with an acceptable limit of <100 CFU per sponge. In-Process. This is a common program for food-plant verification of microbial control.
6 Ways to Implement Food Safety Culture Now
WEBJun 18, 2021 · Culture isn’t easy to change, but here are six ways to begin implementing food safety culture in your food facility.
Employing TACCP and VACCP for Food Safety and Quality
WEBApr 4, 2019 · VACCP is defined as a management process, a systematic method, to defend a food supply chain from any form of dishonest conduct that impacts negatively on the quality, integrity, or authenticity of food and drink. The “dishonest conduct” is motivated by economic gain. GFSI’s Food Safety Management Umbrella defines HACCP (hazard/food ...
10 Lighting Considerations for Your Facility - Quality Assurance
WEBDec 15, 2014 · Lighting contributes to many aspects of a food safety program in a food processing facility. It can affect productivity and enhance food safety within a plant. Keep these considerations in mind when making decisions about lighting usage in your food facility. 1. How important is lighting? George Gansner, IFS director, marketing and business development, describes the importance of lighting ...