Food is an attractive target because everyone eats. And, in the future, terrorists can use the food supply to create fear, inflict public harm and damage food company brands.
Older plants and equipment that still function well often pose significant, continual challenges for operators seeking to meet sanitation requirements.
While many factors including high employee attrition rates affect the eradication of contaminants, perhaps the biggest obstacle is the abundance of plants and equipment that were built years ago with fewer food safety-related features now common to newer designs.
PMMI’s Jorge Izquierdo discusses how traceability, coding and labeling is even more important considering Food Safety Modernization Act and legislation like it.
We reassess HACCP Plans for two reasons. First, it is required by regulation that meat plants reassess their HACCP Plans at least once each calendar year.
MOL-PCR can rapidly screen samples concurrently for several STEC O serogroups and three major virulence factors (genes for two Shiga toxin and intimin).
A look at recalls shows improvement in some areas, but deterioration in others — and the presidential election ought to be interesting to watch from a regulation angle.
While energizing achieves the objective of creating a clean piece of equipment, the process by which energizing is performed has the ability to cause significant worker safety concerns.